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Charred Bison Flank with Asparagus and Tomato Salad


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.


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


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


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.