Pan-Seared Buffalo Steak with Mushrooms, Hearts of Romaine and White Anchovy Caesar Dressing

The traditional Romaine, Parmesan and Caesar dressing combination is elevated to a new level with pan-seared buffalo steaks and sautéed mushrooms. Since the buffalo and mushrooms cook quickly, this steak recipe is suitable for a weekday dinner, especially if you make the Caesar dressing a day or two in advance. If white anchovies aren’t available, regular anchovy fillets will work as well for the dressing.

Pan-Seared Buffalo Steak Recipe

Serves 4

FOR THE CAESAR DRESSING

3/4 cup olive oil
3/4 cup canola oil
2 cloves garlic, smashed
6 white anchovy fillets, finely chopped
Juice of 1 lemon
1 teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce
1 tablespoon dijon mustard
1 tablespoon red wine vinegar
3 fresh egg yolks or 1/4 cup mayonnaise
1 1/2 teaspoons hot water

FOR THE STEAK

1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon granulated garlic
1 tablespoon Worcestershire sauce
1/4 cup canola oil
Non-stick cooking spray
4 5-7 ounce Randall’s Buffalo Ranch buffalo steaks (sirloin, tenderloin or ribeye)
8 oz fresh button or baby portabella mushrooms, halved
4 hearts of Romaine
Shaved Parmesan cheese, for serving
Local cherry or grape tomatoes, for serving
Freshly ground black pepper, to taste

Make the dressing: Whisk together the olive and canola oils. Pulse the garlic, anchovies, lemon juice, pepper, Worcestershire sauce, mustard, red wine vinegar and egg yolks in the bowl of a food processor until thoroughly combined. With the food processor still running, drizzle in half the oil, then the water, then the rest of the oil. The hot water will help emulsify the dressing so that it doesn’t separate later. Refrigerate until ready to use. This dressing can be made up to two days in advance.

Stir the salt, pepper, paprika and garlic together. Whisk the oil and Worcestershire sauce together. Lightly brush the steaks with this marinade and reserve the rest for the mushrooms. Season the steaks on both sides with the salt, pepper, paprika and garlic mixture, reserving the rest for the mushrooms.

Heat a cast iron skillet or non- stick pan until just before it begins to smoke. Lightly coat the steaks with non-stick cooking spray and sear the steaks on each side until the meat is cooked to rare or medium-rare. Remove to a plate and allow to rest for at least 5 minutes.

Toss the mushrooms in the remaining marinade and season with the salt, pepper, paprika and garlic mixture. Sauté in the same pan the steaks were cooked in for 2-4 minutes.

Wash the Romaine hearts and cut each one into four equal wedges. Lay the wedges in a criss-cross pattern in the center of a dinner plate.

Cut the steaks into 1/4-1/2-inch slices and lay them over the Romaine hearts. Drizzle with Caesar dressing. Top with Parmesan, tomatoes and pepper.

Recipe by André Diddy, Bully Hill Vineyards.