Locally sourced food is what we all want. How about a buffalo ribeye steak direct from the farm to the table. A scenic seventeen mile ride on the back roads from our cottage in Naples, Maine took us to North Waterford, Maine known for its Worlds Fair (agricultural) that has been going on since the 1900’s.
Today my husband and I were heading to Beech Hill Farm and Bison Ranch. The farm is located in a beautiful spot with a view of the White Mountains.
The farm has been in the Hersey family for four generations. Doretta and Ted have a herd of North American Bison, more commonly known as buffalo. Ted was kind enough to take us for a short walk up a hill from the original farm house to the pasture where the buffalo were grazing. After seeing the large bull ( the largest mammal in North America weighing around 2000 pounds) and the rest of the herd we went back to select a buffalo steak.
We have all heard that buffalo is a healthy option to consider for a meal. We were informed that it has less fat and fewer calories and cholesterol than fish, chicken or ostrich. It is also 35% higher in protein than beef. The buffalo are raised on grass without any hormones or antibiotics. The meat can be ordered over his internet site. With all the health reasons in mind, we decided on a couple of thick cut ribeye steaks.
If you go to a famous steakhouse, you will probably order a large cut of beef with sides. Usually a potato stuffed with cheese, sour cream and bacon bits. Perhaps creamed spinach or a salad topped with blue cheese dressing. We cooked a buffalo ribeye steak topped with chimichurri sauce, grilled sweet potato wedges and a spinach, mozzarella and tomato salad.
The sweet potatoes were cut into wedges and partially cooked in the microwave. They were then drizzled with olive oil, and sprinkled with salt, pepper, garlic powder, onion powder, smoked paprika, ancho chili pepper and sugar. They were finished on the grill for about 10 minutes.
The steak only needed salt and pepper. Buffalo steak should be cooked at a lower heat and for a shorter time than beef because of so little fat. Going by the thickness of our steak, I grilled it on medium heat for approximately three minutes on each side and then let is rest.
So many countries prepare a green sauce: pesto, pistou, guasacaca and chimichurri to name a few. I made a chimichurri sauce. You will find many different versions of this sauce and here is mine.
- 1 c. parsley
- 1/2 c. oregano
- 1/2 c. cilantro
- 2 garlic cloves
- 3/4 c. olive oil
- 2 T. fresh squeezed lemon juice
- 1/2 t. salt or to taste
- 1/2 t. fresh ground pepper or to taste
Place everything in a food processor and blend to a nice texture. Let sit for about 30 minutes for the flavors to mingle.
We made a healthier meal than you would get at a steakhouse and loved it. The steak was packed with flavor and had less fat and more protein than beef. The sweet potato wedges had a spicy caramelized flavor. The spinach salad had far less fat than creamed spinach or a salad topped with blue cheese dressing.