This week we’re dishing up a few recipes from the Rocky Mountain State courtesy of Miss A. Colorado is a special place for me, not only due to its unbelievable beauty, but also because it was where I vacationed several times with my mom, dad and sister (sometimes even aunts, uncles and cousins) when I was growing up. As a mom, I have had the opportunity to share many of these places, memories and experiences with my own little guys in Colorado; and it’s been amazing to see familiar sights as new through their eyes. So when Miss A picked Colorado tonight I knew it was going to be fun, but little did I know it would be an absolute winner.
For our meal we found a plethora of fabulous options at Agriculture-Colorado. The site is host to recipes from numerous chefs throughout the state that cook with locally grown produce and meats. Tonight we settled on Peach Teriyaki Buffalo Steak and Balsamic Glazed Fingerlings. Now we’re not new to buffalo – last summer dad and I tried buffalo brisket in South Dakota – but I have to admit I was leery of the steaks. I mean the brisket was lathered in BBQ sauce, so really it just tasted like BBQ. This, however, was going to be unadulterated Buffalo. We started with the marinade – ripe peaches, teriyaki sauce and honey. 
We added all the ingredients into a blender and blended the mix on low. 
Next we added a little salt and pepper to the buffalo steaks before combining them with the chunky marinade in a sealable bag. 
After sitting in the marinade for a little more than an hour, the steaks were ready to toss on the grill. 
Dad did his magic grilling and basting. 
After about 7 minutes per side, the buffalo was ready and perfectly medium rare. Nice job dad! 
We served our buffalo steaks with the fingerling potatoes, fresh oranges and a Colorado Cabernet (for mom and dad). 
This was truly a winner by all accounts. The Peach Teriyaki Buffalo Steaks received 4 spoons all around! It was shocking really. Mr. N, Miss A and I aren’t big red meat eaters. In fact, Miss A typically won’t touch it, but each one of us LOVED it! It was juicy, flavorful and just really darned good. Mr. N took one bite and about fell off his chair announcing how good it was, and Miss A asked for a second helping of “chicken.” When we explained that it was buffalo, she announced, “I love buffalo!”
The absolute goodness didn’t end there either. The Balsamic Glazed Fingerling potatoes were also a big hit – receiving 4 spoons from 3 out of 4 of us (you can guess who the lone dissenter was!). So this entire meal is a 4 spoon winner! Truly…
Stay tuned for the potato recipe – you won’t want to miss that one! Until then here’s the recipe for the buffalo.
Print this recipe: Peach Teriyaki Buffalo Steaks
Eat, Play, Love 
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This sounds like my kids would like it, they love a good steak every now and then, if it weren’t so darn expensive we’d have it weekly! Peaches and teriyaki sound amazing together. Your husband looks like he’s real serious about his grilling, my husband over cooks meat all the time, it drives me crazy! lol
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Oh I hear ya! These buffalo steaks were a special treat. 🙂 He’s definitley serious about grilling…not serious in that he does it all of the time, but when he does he wants it done right. And I don’t mind, because I get to benefit from it. 😉
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What a delicious combination of flavors. Love the marinade. ChefDad did a great job grilling those steaks. 🙂
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Thanks Caroline! The marinade was scrumptious!
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This dinner looks great! The steak marinade sounds delish and Chefdad is grilling up the steaks.. sounds like such a cool way to end the day. And Miss A’s comment was so cute and funny lol.
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Miss A is a laugh riot. Every day. She’s going to give us a run for our money. Thanks Kay – dinner was wonderful…I think you could substitute apricots to avoid the peach issue too.
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I have to ask: Did anyone get out the ketchup?!?!
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LOL! Surprisingly nope. 😉
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Peach teriyaki sounds fantastic and kudos to you for barbecuing buffalo. I haven’t tried it yet but now I think we will.
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It was wonderful. Like I said, I was leary (I’d even say scared), but oh my was it good! Definitely give it a try if you haven’t. 🙂
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Oh my goodness…I love the peach/teriyaki combo. That steak sounds soooo goooood. I’m working with coca cola and jam on ribs today (french fridays)…lets see how that goes. You’ll hear about it tomorrow. :))
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It was truly wonderful…and I’m not a big red meat eater. It’s not that I don’t like it, but I have to be in the right mood for it. I think I could eat this steak in any mood though. And ooooh – coke and jam on ribs?! Wow! I can’t wait to see this one.
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Hey, I see a Habs shirt!!! (Le Canadien fan here). Sorry, I’m supposed to be talking about food! Your chunky peach salsa looks delicious (and so does the steak!)
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Maybe I shouldn’t wear that in such a public forum (Go Blackhawks–still defending champs for a few more days anyway.) I picked up the shirt in Montreal a few years ago…I couldn’t think of a more fitting souvenir. Except maybe the mini-Expos baseball helmet that came with a sundae at Dairy Queen that I picked up last summer.
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and here I thought we were going to have a special bonding moment… =)
Hope you enjoyed Montreal – my hometown. (I’m a little jealous about the Expos baseball helmet…).
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Montreal was great! Such a beautiful city – and so many great restaurants!
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Loved Montreal–hope to get back some time. We stayed at the Marriott overlooking a park–still my favorite city-view room of all time. Had a great time.
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It’s breakfast time where I am now, but I could absolutely eat that steak right now!
Delicious
Mary
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Thanks Mary! I could actually eat this once a week if it wasn’t so darned expensive. 😉
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Hmm, the only thing that could’ve made this post better was if ChefDad wrote it. Kidding. But is that a rain cloud behind him in the picture of him manning the grill? I love the recipe. One more way to use fresh peaches.
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Rain cloud? That’s a funnel cloud!
Also I want to plug the wine…we stopped at Snowy Peaks Winery on our trip to Colorado last summer and came home with six bottles, all very good. We had the 2007 Cab with the buffalo. It’s a really no-frills place but the wines all really matched our tastes. We liked the Syrah too, and the Sebastian’s Red blend.
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I was wondering. I haven’t had wine from Colorado. But a cab with buffalo seems perfect.
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I would say we had kind of mixed results with Colorado wineries on our trip, and the wines at this place were really a surprise. We went to probably a dozen places during the 2+ weeks we were on the road, came back with I think 2 cases and 12 of the bottles came from two places–Chandler HIll in Missouri (actually a California wine though) and Snowy Peaks. They had a big play area for kids and almost none of the trappings you’d expect from a place that takes wine seriously. But we liked nearly everything we tasted. The winery’s in Estes Park, near Rocky Mountain National Park but the grapes are from Colorado but somewhere on the other (West) side of the continental divide.
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Oh, snap! LOL!
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Heavenly – what a magnificent meal! Peach Teriyaki sounds great and it is so good to see other people eating their steak medium rare – YAY.
🙂 Mandy
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There’s no other way to eat meat in my book! 🙂
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Aaaah, nice. There’s a chain of (not that good) restaurants in France called “Buffalo Grill” serving tex-mex style stuff. One of the things they serve is buffalo steaks, although they really don’t serve them in a good way. Rubbery steaks, just shoved on the grill for too long. These, however, looks amazing – must have been superb in order to get such good marks from the whole family!
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Oh no…rubbery steaks. Ick! Reminds me of round steak. Couldn’t stand that stuff as a kid. (Haven’t touched it as an adult either.) It was so good. Miss A is still clamoring for more and was quite heart broken to learn that daddy ate the leftovers when he got home last night.
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I have never used peach on meat before…really interesting..will have to try this one out too…looking forward to your potato recipe
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I’ve used peaches with chicken before, but never red meat. It was so juicy and wonderful though. Yum!
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Awesome! That sounds really good. Great pics!!!
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Thanks Sue! It was sooooooo good! By far one of our favorite dinners so far. 🙂
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