Serves: 4
Total Calories: 136

FOR THE SAUCE:
2 tablespoons extra-virgin olive oil
2 cups coarsely chopped yellow onions
1 cup coarsely chopped carrot
1 cup coarsely chopped celery
5 cloves coarsely chopped garlic, medium sized
2 tablespoons tomato paste
3 cups beef broth
2 cups dry red wine
1/2 cup balsamic vinegar
1 teaspoon dried thyme
2 bay leaves
1/2 teaspoon freshly ground black pepper
kosher salt

4 , strip buffalo steak, , about 1 inch thick each
extra-virgin olive oil
freshly ground black pepper

TO MAKE THE SAUCE: In a large saucepan over high heat, warm the olive oil. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are browned, 6 to 8 minutes. Add the garlic and cook, stirring occasionally, for about 2 minutes more. Reduce heat to medium, add the tomato paste, and cook, stirring often, for about 2 minutes more. Add the broth, wine, vinegar, thyme, bay leaves, and pepper. Simmer, uncovered, for 45 minutes. Strain the sauce through a fine sieve into a medium saucepan, pressing down on the solids with the back of a spoon. Continue to simmer until about 1/2 cup liquid remains, about 45 minutes more. Season with salt and pepper to taste. Remove from the heat.

Brush or spray both sides of the steaks with the olive oil and season with salt and pepper. Grill over Direct High heat until the steaks are medium rare, 6 to 7 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 1 to 2 minutes before slicing. Serve warm with the sauce.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 136
Calories from Fat: 60

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