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In this episode of Rocky Mountain Chefs, sponsored by DCS by Fisher & Paykel, Chef Michael Weist from Sampling's prepares smoked buffalo flank steak.

Click here for Chef Michael Weist's Profile

Smoked Buffalo Flank Steak with Roasted Baby Pumpkin, Saffron Cous Cous, Apple Wood Bacon and Red Wine Reduction

Saffron Israeli Cous Cous

3 Cup Israeli Cous Cous
1/4 lbs Butter chopped
1/2 Large Onion diced
1 Cup White Wine
2 pinches good quality saffron
2 Quart Chicken Stock at a simmer

Method:
Sweat the onion and the whole butter in a rondo. Make sure that you have the chicken stock on at this time, making sure that it will be at a boil when you need it. After the onion has become translucent, add the Cous Cous. The pasta must be stirred continuously from this point on. Deglaze with the wine. Cook the wine down until almost dry. Add one ladle of chicken stock at a time from this point. Add the saffron. Add salt every time you add chicken stock until the pasta is well seasoned. Cook the pasta until tender, add bacon, baby squash, arugula and fresh herbs.

Roasted Baby Pumpkin

4 Baby Pumpkins
2 Table spoon Extra Virgin Olive Oil
1 Teaspoon Salt
1/2 teaspoon Black Pepper

Method:
Toss baby pumpkins in the olive oil, salt and pepper. Place in oven at 350F degrees for 25-30 minutes until soft. Let cool for 30 minutes or until easy to handle. Cut the top out of the pumpkin and reserve. Spoon out the insides and discard the seeds.

To Plate:
For the show: talk about cold smoking, used to flavor the meat but smoking also a method of delaying spoilage. You can make a cold smoker or buy a stovetop smoker. Talk about the cut of meat. Another name for the flank steak is London broil. One can tenderize the meat using several different techniques. A tenderizer, marinades, and smoking. The best form of tenderizing is to cook it rare to medium rare. Over cooked, the flank steak will be tough no matter what techniques you use. Buffalo will already be smoked. We will grill the meat on set. I will make the cous cous, roast the pumpkin and grill the flank on set, the rest of the ingredients will be pre-done.