12 oz Dark beer, preferably
-Mexican
1/4 c Firmly packed dark brown
-sugar
2 tb Cider vinegar
1 cl Garlic, split
1 Bay leaf
1 1/2 lb Boneless buffalo loin, about
- 3 1/2 inches thick
2 tb Canola oil
6 c Thinly sliced onions,
-separated into rings
1 Ancho chili pepper, seeds
-and stem removed
Salt and freshly ground
Black pepper to taste
Combine beer, sugar, vinegar, garlic, and bay leaf with buffalo in a
large resealable plastic bag or non-reactive bowl. Seal or cover,
and marinate for at least 30 minutes, or refrigerate overnight.
Meanwhile, heat oil in a large skillet over medium-high heat. Stir
in onions and, after 2 or 3 minutes when onions begin to wilt,
adjust heat down to medium or medium-low. Saute onions until tender
and pale golden color, 12 to 15 minutes, stirring frequently. While
onions are cooking, cover chili with boiling water and let it stand
until softened, 4 to 5 minutes. Drain and finely chop, then stir
into onions. Onions may be done ahead to this point.
Light a gas or charcoal grill and heat until medium. Remove buffalo
from marinade and blot dry. Reserve marinade. Cook 8 to 9 minutes on
first side, then turn and cook second side for another 8 minutes.
Move meat to indirect heat if it becomes very crusty before cooking
time is elapsed.
While buffalo cooks, pour about 1 cup of the marinade over the
onions and reduce over high heat until marinade evaporates and
glazes onions. Season to taste with salt and pepper.
When steak is done, transfer to a wooden slicing board and let rest
for about 5 minutes. Cut across the grain into 1-inch thick slices.
Top with a large spoonful of kickin' onions.
