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Grilled Buffalo Steaks

6 New York strip buffalo steaks, 6 to 8 oz. each
red wine marinade

Place the steaks in a non-aluminum pan and pour the marinade over,
turning to coat each peice evenly. Marinate the steaks for at least
6 hours or overnight, turning several times. Drain slightly before

Light a fire on an open grill. When the coals are medium hot, place
the steaks on the grill and cook on one side for 2 to 3 minutes,
turning the steaks at a right angle halfway through to make a
cross-hatch pattern with the grill grids. Flip the steaks and cook
on the second side till the desired doneness is achieved, preferably
medium-rare (1 to 2 minutes)

The amount of time required to cook the steaks depends on the
thickness and size of the meat and the intensity of the coals.
Remove from the grill and let stand for 5 minutes before serving.

Red Wine Marinade
(makes 2 1/4 cups)

1 1/2 cups fruity olive oil
3 garlic cloves, minced
1/4 cup dry red wine
1 tsp. ground black pepper

Place the oil and garlic in a small bowl. Slowly add the red wine,
whisking all the while with a wire whisk to form an emulsion. Add
the pepper, mis well. Store in a covered container in the refrigerator
for up to 2 weeks.


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