Grilled Buffalo Steaks

 
                   (beef steaks may be substituted)

           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 cooking
     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.
 This is truly a great meat, although a tad exspensive but worth the treat.
 Runs between $15.00-$23.00 a pound .And my ancestors got it for free :))

 ------------------------
 Red Wine Marinade

 I have found that this basic marnade is good for most red meat and more
 flaverful wild birds. Use a green or gold colored extra virgin olive oil 
 for this recipe

 (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.

 (oh,where I buy my buffalo meat they suggest using some coriander, cumin and
 chili powder and Grilled zucchini with onions with cilantro-jalapeno 
 butter) I'm NOT including these recipies, but what this tells you is that
 they suggest some slightly tangy/spicy side dishes. This is probubly because
 buffalo has a stronger flavor than beef,so the side dishes should complement 
 that. Oh, also, buffalo is supposed to be tougher than beef, so I suggest
 marinating for a long time, and maybe even using one of those tenderizing
 tools on it to break up the fibers.)