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Chefs are celebrating the taste and lean qualities of exotic meats with lighter preparations. These buffalo steaks are seasoned with an allspice rub and served with a sophisticated fig balsamic reduction.
2 teaspoons McCormick Gourmet™ Allspice, Ground Jamaican
1 1/2 teaspoons McCormick Gourmet™ Black Pepper, Coarse Ground
1 teaspoon McCormick Gourmet™ Fennel Seed
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
4 buffalo steaks, 6 ounces each
4 fresh Turkish figs, quartered lengthwise
1/3 cup balsamic vinegar
1 tablespoon Kecap Manis
1 tablespoon cold butter
For the Buffalo Steaks, mix allspice, pepper, fennel and sea salt in small bowl. Season both sides of steaks with spice mixture. Set aside.
For the Fig Balsamic Reduction, mix figs, balsamic vinegar and Kecap Manis in small saucepan. Bring to simmer on medium heat. Reduce heat to medium-low; cook 10 to 12 minutes or until sauce has reduced by half. Remove pan from heat. Stir in butter until well blended. Keep sauce warm.
3. Meanwhile, grill steaks over medium-high heat 10 to 14 minutes or until desired doneness, turning once. Serve steaks with Fig Balsamic Reduction.
Test Kitchen Tip: Kecap Manis is a thick sweet soy sauce, typically used in Indonesian cooking. It can be found in Asian groceries.
(Amount per serving)