From Born to Grill, Harvard Common Press

Grilled Tomato Vinaigrette

1 pound small tomatoes, preferably Italian
½ C. olive oil
2 T. red wine vinegar
2 t. molasses
1 plump garlic clove
1 t. ground cumin
1 t. kosher salt or other coarse salt
½ t. freshly ground black pepper
Four 8- to 10-ounce strip, rib-eye or sirloin
buffalo steaks, about 1 in. thick
Kosher salt or other coarse salt
Freshly ground black pepper

Fire up the grill for a two-level fire capable of cooking first on high heat (1 to 2 seconds with the hand test) and then on medium heat (4 to 5 seconds with the hand test).

Salt and pepper the buffalo steaks, cover them and let them sit at room temperature for 20 to 30 minutes.

Grill the tomatoes uncovered over high heat, turning occasionally until they are soft with brown, splitting skins and some black spots, about 10 to 12 minutes. If grilling covered, cook for about 8 to 10 minutes, turning once midway.

In a blender, combine the whole tomatoes— skins, cores and all—with the remaining vinaigrette ingredients. Purée,
adjust the seasoning if necessary and reserve the warm vinaigrette.

Grill the steaks uncovered over high heat for 2 to 2½ minutes per side. Move the steaks to medium heat, turning them again, and continue grilling for 2 to 2½ minutes per side for medium-rare doneness, when the lean meat tastes the best. The steaks should be turned a minimum of three times, more often if juice begins to form on the surface. If grilling covered, sear both sides of the meat first on high heat uncovered for 2 to 2½ minutes, then finish the cooking with the cover on over medium heat for 4 to 5 minutes, turning once midway.

Serve the buffalo steaks hot, on pools of the glistening vinaigrette. Any leftover vinaigrette can top romaine, simple grilled veggies or slices of fresh mozzarella cheese.

Serves 4 or more.

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