Ingredients

The following ingredients have 4 Servings
  • 2 cloves garlic, finely chopped
  • 3 teaspoons extra-virgin olive oil, divided
  • 2 buffalo strip steaks, each about 12 ounces and 1 1/4 inches thick
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon finely chopped fresh rosemary
  • 1/4 teaspoon fine sea salt
  • 3/4 teaspoon Himalayan pink salt or coarse sea salt, plus more for serving (optional)
  • 1/2 teaspoon ground black pepper
  • 2 large sweet or Spanish onions, each cut into 4 slabs

Instruction

  • Combine garlic and 1 1/2 teaspoons of the oil; brush all over buffalo steaks. 
  • Let steaks sit at room temperature as you prepare a grill for medium-high heat cooking. 
  • In a small bowl, combine vinegar, rosemary, fine sea salt and remaining 1 1/2 teaspoons oil.
  • Sprinkle steaks with pink salt and pepper; grill, turning once or twice, until they reach desired doneness, 8 to 10 minutes for medium-rare. 
  • Brush onion slabs with vinegar mixture and grill alongside steaks, turning occasionally and basting with vinegar mixture, until browned and tender, 10 to 12 minutes.
  • Transfer steaks to a cutting board and let rest 5 minutes. 
  • Slice thinly against the grain, transfer to a platter or plates, and surround with the onions.
  •  If you like, sprinkle a few more pinches pink salt around edges of plates or platter.