Show #203N

Ingredients:

For the Salsa …
2-4 tablespoons Hickory Smoked Oil, see recipe
8 whole fresh ramps, cleaned and chopped, preferably from michigan
1/4 pound fresh morels, cleaned, preferably from michigan
1/2 teaspoon Morel Mushroom Salt, or to taste, see recipe
1/4 pound fiddlehead ferns, cleaned and blanched, preferably from michigan
1 whole hickory smoked jalapeno, ribbed, seeded and diced, see recipe
1/2 red onion, peeled and diced
2 tablespoons fresh cilantro, coarsely chopped with a extra sprigs for garnish
1/4 cup grape verjus, or to taste, preferably from michigan
For the Steaks …
four 8 ounce Buffalo Tenderlion Steaks, preferably from michigan
1-2 tablespoons Morel Mushroom Salt, or to taste, see recipe
1/4 cup Hickory Smoked Oil, see recipe

Directions:

For the salsa …

In a medium sized heavy bottomed cast iron skillet heat the Hickory Smoked Oil over medium high heat until it shimmers, add the ramps, morel mushrooms and lightly season with the Morel Salt, stirring often until the ramps and mushrooms are soft, wilted and lightly browned, about four to six minutes or so.

Transfer the mushroom mixture to a bowl and add the blanched fiddlehead ferns, the diced jalapenos, and the chopped cilantro. Blend well and season to taste with the more of the Morel Salt and the Verjus, reserve.

For the steaks …

Liberally season the buffalo steaks with the Morel Salt and the Hickory Smoked Oil.  In a medium sized heavy bottomed well seasoned cast iron skillet heat a few tablespoons or so of the Hickory Smoked Oil over medium high heat until it shimmers, add the steaks being careful not to crowd the pan (depending on the size of the pan and your steaks this might need to be done in batches) and cook turning only once until your desired temperature is reached.  Remove the steaks from the hot pan to a platter and let the steaks rest lightly tented with foil for 5-10 minutes.

For serving …

Place the rested buffalo steaks on 4 serving plates and divide the salsa equally between them.  Garnish with sprigs of cilantro and perhaps a drizzle of some of the Hickory Smoked Oil and a final dusting of the Morel Salt.

Serve immediately.

Notes:

The salsa is best served the same day at room temperature but is also delicious hot.  It will keep well wrapped in the refrigerator for 2-3 days.