We love how bison flank steak brings lean rich flavor to our kitchen. It’s a hearty cut that satisfies our cravings without extra fat. This recipe channels bold spices and simple techniques that highlight the natural taste of bison.
We first discovered this unique cut while searching for delicious alternatives to beef. Bison offers a slightly sweet earthy profile that pairs perfectly with fresh herbs and aromatic seasonings. We can’t wait to share our tips for cooking bison flank steak so you can enjoy a tender balanced meal.
Bison Flank Steak Recipe
We prefer to marinate bison flank steak for several hours to enhance its slightly sweet and earthy flavor. This lean cut benefits from a balanced blend of herbs and a touch of acidity. We often start by whisking a simple marinade in a shallow dish.
Ingredients
- 1 pound bison flank steak (trimmed)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
We combine olive oil balsamic vinegar dried oregano garlic powder salt and black pepper in a small bowl. We place the steak in our shallow dish then coat all sides with the marinade. We cover and refrigerate for at least 2 hours. Longer marinating boosts tenderness and flavor.
Below is a quick reference for marinating duration:
| Marinating Duration | Flavor Infusion |
|---|---|
| 30 minutes | Mild |
| 2 to 4 hours | Moderate |
| Overnight | Bold |
We remove the bison flank steak from the refrigerator and let it rest at room temperature for about 20 minutes. We heat a grill or skillet over high heat then sear each side until a browned crust forms. We reduce heat to medium and continue cooking until we reach our desired doneness. We rest the steak for 5 minutes before slicing against the grain for optimal tenderness.
Tools And Equipment
We rely on specialized gear to handle our bison flank steak effectively. These items help us keep flavor locked in.
Must-Have Equipment
We always keep a few essential tools on hand:
- Cast-iron skillet or heavy grill pan
- Chef’s knife for precise cuts
- Cutting board for stable slicing
- Meat thermometer to track internal temperature
- Tongs for safe flipping
Optional Tools
- Marinade container for mess-free prep
- Marinade brush for even coating
- Kitchen shears for trimming
- Aluminum foil for tenting and resting
Ingredients
We rely on high-quality staples to keep our bison flank steak moist and bold. We gather these core items before marinating or cooking.
- Bison flank steak (about 1 pound)
- Coarse salt for initial seasoning
- Black pepper for a subtle kick
Flavorful Marinade
We unite rich and tangy elements to enhance the natural sweetness of bison. The measurements below yield a balanced coat of flavor.
| Ingredient | Amount |
|---|---|
| Olive oil | 2 tablespoons |
| Balsamic vinegar | 2 tablespoons |
| Dried oregano | 1 teaspoon |
| Garlic powder | ½ teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
Directions
- Remove the bison flank steak from the marinade container and let excess liquid drip off. Pat the steak dry to remove surface moisture.
- Preheat a cast-iron skillet or heavy grill pan to high heat. Lightly coat the pan with olive oil to create a translucent sheen.
- Place the steak into the pan. Sear for 3 minutes on the first side to develop a crisp crust.
- Flip the steak carefully using tongs. Sear the other side for 3 minutes.
- Lower the heat to medium. Continue cooking until your meat thermometer reads the desired internal temperature. Refer to the table below for guidance.
- Transfer the steak to a cutting board. Cover loosely with foil and rest for 5 minutes to lock in juices.
- Slice the steak thinly against the grain. Serve immediately to experience its full flavor and tenderness.
| Level of Doneness | Internal Temperature (°F) |
|---|---|
| Rare | 120–125 |
| Medium-Rare | 130–135 |
| Medium | 140–145 |
| Medium-Well | 150–155 |
| Well Done | 160 and above |
Serving Suggestions
We slice our bison flank steak into thin pieces to highlight its tender texture. We place the slices on a serving platter to showcase the deep color and tempting aroma. We enjoy sides that enhance the meaty taste without overpowering it. We also love a drizzle of tangy sauce or a sprinkle of fresh herbs for extra brightness.
Serving Ideas:
- Spoon the sliced steak over creamy polenta with roasted garlic for a hearty one-bowl meal
- Wrap the steak in warm tortillas with avocado lettuce and a zesty sauce for quick tacos
- Serve it on a bed of mixed greens with crumbled feta and toasted pine nuts for a refreshing salad
We find that roasted vegetables balance the lean profile with sweet and savory notes. We like carrots onions and bell peppers for a burst of color. A chilled grain salad with quinoa or couscous is a light alternative that adds texture.
| Side Dish | Preparation Tips | Suggested Time (minutes) |
|---|---|---|
| Roasted Root Vegetables | Chop carrots onions and parsnips then coat with olive oil and herbs | 25 to 30 |
| Light Green Salad | Toss leafy greens peppers and cucumbers with simple vinaigrette | 5 to 10 |
| Garlic Rice | Saute minced garlic in oil then stir in rice and broth until tender | 20 to 25 |
| Mashed Potatoes | Boil peeled potatoes then mash with butter and warm milk | 15 to 20 |
Conclusion
We hope you’re excited to try bison flank steak next time you’re craving something lean yet hearty It’s always a pleasure to discover how easy it is to turn this cut into a satisfying meal
We look forward to hearing your success stories as you explore different flavors and techniques Our kitchen is always open to new ideas and we can’t wait to share more delicious recipes soon
Frequently Asked Questions
What makes bison flank steak different from beef flank steak?
Bison flank steak is leaner and has a slightly sweet, earthy taste compared to beef. While both cuts can be cooked similarly, bison naturally has less fat, so it cooks faster. This lean quality lets you enjoy a bold, meaty flavor without excess heaviness, making it an appealing, healthier alternative.
Why is marinating bison flank steak important?
Marinating helps lock in moisture and infuse the meat with flavor. Because bison is lean, a good marinade prevents it from drying out. Simple ingredients like olive oil, vinegar, and herbs work best. A few hours in the marinade allows the steak to fully absorb the flavors.
How do I properly cook bison flank steak?
First, sear the steak on high heat for about three minutes per side to create a crust. Then reduce the heat to medium until it reaches your desired doneness, typically 130–145°F for medium-rare to medium. Let the steak rest for five minutes before slicing to preserve its juiciness.
Which cooking tools are essential for bison flank steak?
A sturdy cast-iron skillet or heavy-duty grill pan is key for even heat. You’ll also need a meat thermometer to track internal temperature, a chef’s knife for slicing, tongs for flipping, and a cutting board. Optional extras include a marinade container and aluminum foil for resting the cooked steak.
Why should I slice bison flank steak against the grain?
Slicing against the grain shortens the muscle fibers, creating a more tender bite. Bison flank steak can be fibrous, so cutting through those long strands ensures each slice remains juicy and easy to chew. This technique makes the most of your carefully marinated and cooked steak.
What side dishes go well with bison flank steak?
Popular options include creamy polenta, roasted vegetables like carrots and bell peppers, and fresh salads with mixed greens. Warm tortillas paired with sliced avocado also complement the steak’s meatiness. If you prefer something more filling, try garlic rice, mashed potatoes, or a chilled grain salad for extra texture.