Bourbon Rhubarb Bison Skirt Steak - Kosher Bison Outside Skirt
Bourbon Rhubarb Bison Skirt Steak - Kosher Bison Outside Skirt
Skirt steak is one of the best, most versatile cuts of Bison meat. Try this sweet and savory recipe with a fresh summer salad or grilled veggies!
Ingredients:
1 2-3 lb pound Bison outside skirt steak, cut into 2 or 3 pieces
1/4 cup brown mustard
1/4 cup Bourbon
2 tablespoons cider vinegar
2 tablespoons canola oil, plus more for pan
1 red onion, chopped into rings
1 stalk of rhubarb, sliced into 3/4 inch chunks
½ teaspoon freshly ground black pepper
Kosher salt
Directions:
1. Begin by tenderizing the slices of bison skirt. In between waxed paper pound the steaks with the smooth side of a meat mallet on each side for about 30 seconds total.
2. Add some kosher salt to each side of the steak and set aside for an hour.
3. Whisk the mustard, vinegar, bourbon and oil together to make the marinade.
4. After the steak has rested, pour over the marinade. Cover and refrigerate at least 6 hours, preferably overnight. Flip steaks halfway to ensure even marinade.
5. Remove the steaks from the marinade but do not throw the marinade away. Allow steaks to come to room temp before cooking.
6. Heat a large heavy frying pan and add canola oil.
7. Add the onions and rhubarb; cook for a minute while stirring, then shove them to the perimeter of the pan so the center has room for the steaks.
8. One at a time, cook the steaks about 2-3 minutes on each side, or until an internal temp of 135 degrees fahrenheit is reached, being careful to not overcook the bison.
9. Remove cooked steaks to a separate plate.
10. Pour marinate into the pan along with the onions and rhubarb. Put heat on medium low and cook, stirring, until reduced and thickened. About 6-7 minutes.
11. Cut steaks against the grain and serve topped with rhubarb-onion sauce. Great on a bed of leafy greens or wild rice!
Ingredients:
1 2-3 lb pound Bison outside skirt steak, cut into 2 or 3 pieces
1/4 cup brown mustard
1/4 cup Bourbon
2 tablespoons cider vinegar
2 tablespoons canola oil, plus more for pan
1 red onion, chopped into rings
1 stalk of rhubarb, sliced into 3/4 inch chunks
½ teaspoon freshly ground black pepper
Kosher salt
Directions:
1. Begin by tenderizing the slices of bison skirt. In between waxed paper pound the steaks with the smooth side of a meat mallet on each side for about 30 seconds total.
2. Add some kosher salt to each side of the steak and set aside for an hour.
3. Whisk the mustard, vinegar, bourbon and oil together to make the marinade.
4. After the steak has rested, pour over the marinade. Cover and refrigerate at least 6 hours, preferably overnight. Flip steaks halfway to ensure even marinade.
5. Remove the steaks from the marinade but do not throw the marinade away. Allow steaks to come to room temp before cooking.
6. Heat a large heavy frying pan and add canola oil.
7. Add the onions and rhubarb; cook for a minute while stirring, then shove them to the perimeter of the pan so the center has room for the steaks.
8. One at a time, cook the steaks about 2-3 minutes on each side, or until an internal temp of 135 degrees fahrenheit is reached, being careful to not overcook the bison.
9. Remove cooked steaks to a separate plate.
10. Pour marinate into the pan along with the onions and rhubarb. Put heat on medium low and cook, stirring, until reduced and thickened. About 6-7 minutes.
11. Cut steaks against the grain and serve topped with rhubarb-onion sauce. Great on a bed of leafy greens or wild rice!