The strip steak is one of the firmest cuts of buffalo. Together with crisp spicy radishes and silky cellophane noodles, it makes a delicious first-course salad or light lunch. Cutting the noodles is easiest if you use scissors. For bigger pieces of buffalo, simply slice the meat rather than cutting the slices into strips.
1 ounce cellophane noodles, cut into 4-inch lengths
One 8-ounce buffalo strip steak
Salt and freshly ground pepper
3 1/2 tablespoons olive oil
2 tablespoons sherry vinegar
1/2 pound radishes, cut into matchsticks
2 large scallions, cut lengthwise into 2-inch-long strips
How to Make It
In a medium bowl, cover the noodles with warm water and let stand until pliable, about 20 minutes; drain. Bring a medium saucepan of water to a boil and add the noodles. Cook, stirring, until al dente, about 1 minute. Drain the noodles in a colander, lifting them every few minutes to dry them.
Season the buffalo with salt and pepper. Heat 1/2 tablespoon of the oil in a small skillet. Add the steak and cook over moderately high heat until well browned and rare in the center, about 3 minutes per side. Transfer to a cutting board and let rest for at least 5 minutes.
In a small bowl, combine the remaining 3 tablespoons of olive oil with the sherry vinegar and 1/4 teaspoon each of salt and pepper.
Thinly slice the steak crosswise across the grain. Stack the slices and cut the meat lengthwise into thin strips. In a bowl, toss the steak strips with the radishes, scallions and noodles. Add the dressing, toss again and serve at once.
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