Charred Bison Flank with Asparagus and Tomato Salad

Staff Writer
Charred Bison Flank with Asparagus and Tomato Salad
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
3931
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.

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.

Nutritional Facts

Total Fat
404g
100%
Sugar
19g
N/A
Saturated Fat
44g
100%
Cholesterol
58mg
19%
Protein
34g
67%
Carbs
66g
22%
Vitamin A
1031µg
100%
Vitamin B12
1µg
17%
Vitamin B6
1mg
65%
Vitamin C
117mg
100%
Vitamin E
111mg
100%
Vitamin K
1605µg
100%
Calcium
507mg
51%
Fiber
18g
71%
Folate (food)
170µg
N/A
Folate equivalent (total)
170µg
42%
Iron
16mg
91%
Magnesium
217mg
54%
Monounsaturated
106g
N/A
Niacin (B3)
13mg
67%
Phosphorus
590mg
84%
Polyunsaturated
237g
N/A
Potassium
2465mg
70%
Riboflavin (B2)
0.8mg
49%
Sodium
2367mg
99%
Thiamin (B1)
0.8mg
52.5%
Zinc
6mg
38%

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