Charred Bison Flank with Asparagus and Tomato Salad

Charred Bison Flank with Asparagus and Tomato Salad
Staff Writer
Charred Bison Flank Steak Recipe | Best Bison Recipes
Montage Deer Valley
Charred Bison Flank

For a meat dish high in protein and lower in fat than other steak entrées, this bison flank salad is a winning combination. Not only is bison a healthy alternative to beef with higher levels of nutrients and fewer calories, but it is full of flavor as well. Spruce up the dish with a colorful salad full of artichokes, tomatoes, and rainbow lucky sorrel for a dish that is pleasing to both the eye and the palate.

4
Servings
1396
Calories Per Serving
Deliver Ingredients

Notes

You can find specialty ingredients such as fiddelheads, purple artichokes, and rainbow lucky sorrel at The Chef's Garden.

Ingredients

For the sunchoke chips

  • 6 sunchokes, unpeeled and sliced 1/8-inch thick, soaked in water overnight
  • 6 Cups canola or grape seed oil
  • Fine sea salt, as needed

For the bison flank

  • 1 Cup cilantro
  • 1 Cup parsley
  • 4 cloves garlic
  • 2 shallots, roughly chopped
  • 2 serrano chilies, stemmed
  • 1/8 Cup red wine vinegar
  • 1 Cup olive oil
  • 1 Tablespoon salt
  • 1 Teaspoon black pepper
  • 12 Ounces bison flank, trimmed of fat and sinew

For the salad

  • 12 fiddlehead ferns, trimmed and blanched
  • 8 purple artichoke tips, blanched and halved
  • 1/2 Cup baby heirloom tomatoes, halved
  • 12 coriander blooms
  • 12 rainbow lucky sorrel
  • 4 Tablespoons extra virgin olive oil
  • 1 Tablespoon red wine vinegar
  • Sea salt, as needed
  • Fresh cracked pepper, as needed

Directions

For the sunchoke chips

In a medium-sized sauté pan, heat the oil to 325 degrees and deep-fry the sunchoke slices until golden brown. Transfer to a paper towel and season immediately with the sea salt.

For the bison flank

In a blender, combine the first 8 ingredients and blend until smooth to create a chimmichurri marinade. Set aside 1/2 cup for plating, and marinate the bison for at least 6 hours or overnight.

Heat the grill to high heat. When the bison is finished marinating, remove from marinade and season with salt. Grill bison until medium rare, about 3 minutes a side. When finished, cover loosely with foil and let rest for at least 10 minutes.

After resting, slice steak into 12 even strips across the grain and plate with 1 tablespoon of the chimmichurri marinade.

For the salad

In a large bowl, combine the fiddleheads, artichokes, and tomatoes and season with salt and pepper. Add the olive oil and vinegar and toss well to combine. Serve with bison steak and garnish with the coriander, sorrel, and sunchoke chips.

Nutritional Facts

Total Fat
86g
100%
Sugar
9g
10%
Saturated Fat
61g
100%
Cholesterol
72mg
24%
Carbohydrate, by difference
113g
87%
Protein
54g
100%
Vitamin A, RAE
207µg
30%
Vitamin B-12
2µg
83%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
90mg
100%
Vitamin K (phylloquinone)
167µg
100%
Calcium, Ca
202mg
20%
Choline, total
81mg
19%
Copper, Cu
1mg
0%
Fiber, total dietary
23g
92%
Folate, total
344µg
86%
Iron, Fe
34mg
100%
Magnesium, Mg
271mg
85%
Manganese, Mn
2mg
100%
Niacin
19mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
657mg
94%
Riboflavin
2mg
100%
Selenium, Se
72µg
100%
Sodium, Na
1407mg
94%
Thiamin
2mg
100%
Water
321g
12%
Zinc, Zn
10mg
100%

Bison Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Bison Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.