Sunday, June 13, 2010

carne asada buffalo flank steak with grilled corn on the cob

this is one of the best meals i have had in a while. it is buffalo or bison flank steak with a carne asada marinade, fresh pico de gallo, slice avocado and fresh corn, grilled in its husk. it was all unbelievably fresh and delicious. the buffalo came from these folks, edmonds farm, bison ranch and hay farm in lancaster, virginia. i found them at the yorktown market days a few weeks and after giving their bison brats a try we knew we wanted more. we loved them. i made arrangements to get a $50 "sampler" of their incredible meat. it was kinda funny, we rendezvoused in a mcdonald's parking lot at 9:30 at night. they were en route to virginia beach for its famer's market the following day. what nice folks kim and don with their darling daughter valerie and a sweet, little pink piglet named sausage. hmmmmm, interesting name for a pig. well i was lucky enough to get a nice selection to include ny strip steaks, flank steak, ground and summer sausage. i decided to go with the flank first, so....

i reached out to my twitter friends for a marinade recommendation. i should have know my gal barbara over at barbara bakes would hook me up! her recipes are no fail. she recommended a tasty carne asada recipe, smokey chipotle which you can find here. i did marinate the flank overnight. please go pay barb a visit and tell her i sent ya, maybe she will mail me some of those yummy peanut butter cookies she makes. drool.

lastly, i thought i would try my hand at grilling some corn on the cob, still in its husk. oh my lordy, let me just say, too simple and too delicious. i won't boil an ear ever again. hey, why can't you tell a secret in a corn field? too many ears, teehee. sorry, moving on.....

for the corn, take the outer most husks off leaving the last several layers and soak for at least an hour in water. fire up your grill and when ready, drain the excess water off the ears and pile'em on. cook, turning often, for about twenty minutes. my gas grill was on medium.

now if the meat gods are smiling down on you, after ten minutes you will be throwing on your piece of bison flank steak that has been smothered in a smokey chipotle goodness. the buffalo is super lean and literally takes minutes to cook, on each side. watch it! don't kill it twice.

now just look at that ear of corny goodness, those kernels steaming inside the water soaked husks locking in all that sweet corn milk keeping it moist and tender. get the butter ready, the real stuff, not margarine. come one now....

dinner is served. i whipped up some pico de gallo, sliced an avocado, buttered the corn, sliced the steak, salt and peppered the whole plate and dug in. enjoy. i know i did.
how about a buffalo bleu burger next?








4 comments:

Barbara Bakes said...

I love the new look. What a fabulous meal! So glad you liked the marinade. I'll have to try grilling corn this summer. Thanks for the link love. Don't kill it twice. LOL

Sarah, Maison Cupcake said...

My carnivorous husband would go crazy for that buffalo. They sell buffalo on our farmers market and I really like it. You should try buffalo milk cheese if you come across it (not just mozzarella, other types).

By the way, I'm loving this green background and the dandelions! Been away for a bit with hols and FBC but haven't forgotten you. x

April said...

This meal looks delicious!!! I love your new look too!

Cheryl said...

OK you swear this Buffalo meat tastes exactly like beef? I found a place locally that farms and sells it and I am thinking of trying it :)