We’ve always been fans of swapping out traditional beef for something more adventurous, and bison flank steak delivers a bold, nutrient-packed punch that’s perfect for health-conscious foodies. Hailing from North America’s vast plains, this lean meat offers a rich, gamey flavor that keeps dinners exciting and wholesome.
In our kitchen, we love how easy it is to prepare bison for a quick weeknight meal or a weekend gathering. Join us as we share tips to make your bison flank steak juicy and flavorful, proving that simple ingredients can create standout dishes.
Ingredients
To elevate the rich, gamey flavor of our bison flank steak while keeping preparation straightforward, we’ve curated a list of essential ingredients. These are ordered as they’ll be used in the recipe, with prep notes for optimal results.
- 1 lb bison flank steak: Choose a cut that’s well-trimmed of excess fat for even cooking and maximum tenderness— this lean protein is the star of our dish, delivering a nutritious punch with its high protein content.
- 2 tablespoons olive oil: Use extra-virgin for marinating; it helps lock in moisture and adds a subtle earthiness to enhance the steak’s natural flavors.
- 1/4 cup soy sauce: Low-sodium preferred to balance the meat’s robust taste; we’ll use this first in the marinade for its umami depth.
- 2 cloves garlic, minced: Freshly minced just before use to release aromatic oils that infuse the steak with a pungent, savory note.
- 1 tablespoon fresh rosemary, chopped: Finely chop this herb right before adding it to the marinade; its piney aroma complements the gamey profile of bison.
- Juice of 1 lemon: Squeeze fresh for acidity; this comes next in the marinade to tenderize the meat without overpowering its inherent taste.
- 1 teaspoon black pepper, freshly ground: Add this just before cooking to ensure bold, spicy notes that highlight the steak’s texture.
- 1/2 teaspoon salt: Kosher salt works best; apply it right before grilling to draw out flavors without drawing excess moisture.
- Optional: 1 medium onion, sliced: Thinly slice if using for a quick sear alongside the steak; it adds a caramelized sweetness to round out the meal.
Tools and Equipment
To seamlessly transition from preparing our marinade ingredients, we need the right tools and equipment to handle and cook the bison flank steak with precision and ease. These essentials help us achieve a perfectly seared, juicy result while minimizing effort and maximizing flavor.
Here’s a curated list of the key tools we’ll use throughout the recipe process:
- Sharp Chef’s Knife: Essential for trimming excess fat from the bison flank steak, ensuring even cooking and tenderness. We always opt for a high-quality knife to make clean, precise cuts.
- Large Mixing Bowl: Ideal for combining the marinade ingredients like olive oil, soy sauce, and garlic. Choose one that’s at least 2 quarts to give us ample space for tossing the steak evenly.
- Whisk or Fork: Used to blend the marinade thoroughly, incorporating flavors such as rosemary and lemon juice for a uniform coating on the steak.
- Measuring Cups and Spoons: Accurate for measuring ingredients like 1/4 cup of olive oil or 2 tablespoons of soy sauce. This ensures our bison flank steak marinade is balanced and flavorful every time.
- Grill or Cast-Iron Skillet: Our go-to for cooking the steak to perfection—whether we’re grilling outdoors for a smoky char or searing indoors. A grill should reach at least 400°F for optimal results.
- Tongs: Crucial for flipping the steak without piercing it, which helps retain those juicy juices and enhances the steak’s natural gamey flavor.
- Meat Thermometer: A digital one is best for checking internal temperature; we aim for 130°F for medium-rare doneness to keep our bison flank steak tender and not overcooked.
- Cutting Board: Preferably a sturdy, non-porous one to provide a safe surface for prep work, preventing any cross-contamination during trimming and slicing.
| Tool | Recommended Specification | Why It’s Important for Our Bison Flank Steak |
|---|---|---|
| Sharp Chef’s Knife | 8-10 inches, high-carbon steel | Ensures precise trimming for even cooking and better marinade absorption. |
| Large Mixing Bowl | At least 2 quarts, glass or stainless steel | Allows thorough mixing of ingredients to coat the steak uniformly. |
| Whisk or Fork | Silicone or stainless steel | Helps emulsify oils and acids in the marinade for enhanced flavor penetration. |
| Measuring Cups/Spoons | Set with 1/4 to 1 cup capacities | Guarantees accurate measurements to avoid over-salting or under-seasoning. |
| Grill or Skillet | Gas grill or 12-inch cast-iron | Delivers the high heat needed for a flavorful sear without drying out the meat. |
| Tongs | 12-16 inches, locking mechanism | Provides a secure grip to flip the steak, preserving its juices and texture. |
| Meat Thermometer | Digital, instant-read | Prevents overcooking by verifying exact temperature for optimal doneness. |
| Cutting Board | 12×18 inches, bamboo or plastic | Offers a stable, hygienic surface for all prep, ensuring food safety. |
Instructions
We guide you through preparing our flavorful bison flank steak with simple, step-by-step methods that highlight its rich, gamey taste and tender texture. Let’s dive into the process using the ingredients and tools we’ve outlined.
Prep
Before we start, we prepare the bison flank steak and ingredients to ensure everything is ready for marinating and cooking. Begin by trimming any excess fat from the bison flank steak using a sharp chef’s knife—aim for a well-trimmed cut that’s about 1-1.5 inches thick for even cooking. In a large mixing bowl, measure out the following:
- 1/4 cup extra-virgin olive oil for a silky base
- 1/4 cup low-sodium soy sauce to add umami depth
- 4 cloves minced garlic for a pungent, aromatic kick
- 2 tablespoons fresh rosemary, finely chopped, to infuse earthy notes
- 2 tablespoons lemon juice for a bright, tangy contrast
- 1 teaspoon black pepper, freshly ground, for a spicy warmth
- 1 teaspoon kosher salt to enhance the steak’s natural flavors
- Optional: 1 medium sliced onion for caramelized sweetness that complements the meat
We recommend using measuring cups and spoons for accuracy, ensuring the bison flank steak absorbs the marinade evenly and delivers a juicy, flavorful result.
Marinate
We marinate the bison flank steak to lock in moisture and amplify its bold flavors. In the large mixing bowl, combine the olive oil, soy sauce, minced garlic, rosemary, lemon juice, black pepper, and kosher salt—use a whisk or fork to blend until the mixture forms a smooth, fragrant liquid that teases with herbal and citrus aromas.
Add the trimmed bison flank steak to the bowl, turning it to coat every side thoroughly. If using sliced onion, tuck it around the steak for extra depth. Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours—the longer marination time allows the steak to soak up the savory notes, transforming its gamey profile into something irresistibly tender and robust.
Cook
With the bison flank steak marinated, we move to cooking for that perfect sear and juicy interior. Preheat your grill or cast-iron skillet to medium-high heat (around 400°F) to achieve a golden crust while keeping the inside medium-rare.
Remove the steak from the marinade and pat it dry with paper towels to promote even browning—discard the marinade or boil it separately if you plan to use it as a sauce. Place the steak on the grill or skillet using tongs, and cook for 4-6 minutes per side, flipping once, until the internal temperature reaches 130°F for medium-rare as measured by a meat thermometer—the steak should release a sizzling, smoky aroma and develop a caramelized exterior that locks in its succulent juices. Adjust time slightly for desired doneness, but avoid overcooking to preserve the meat’s tender texture.
Rest and Serve
Finally, we rest and serve the bison flank steak to ensure maximum juiciness and flavor distribution. Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes tented with foil—this step allows the juices to redistribute, preventing them from spilling out and resulting in a moist, melt-in-your-mouth bite.
Slice the steak against the grain into thin strips for easy eating, and serve immediately—pair it with the optional caramelized onions or sides like grilled vegetables to highlight its rich, gamey essence. For the best experience, savor the steak’s robust flavors while it’s still warm.
Make-Ahead Instructions
To maximize our time in the kitchen and ensure our bison flank steak remains juicy and flavorful, we can prepare several elements in advance. This approach allows the steak to develop deeper flavors while making weeknight meals effortless. Let’s break down the steps for effective make-ahead preparation.
Preparing the Marinade Ahead
We recommend making the marinade up to 24 hours in advance to let the flavors meld. Start by combining extra-virgin olive oil, low-sodium soy sauce, minced garlic, fresh rosemary, lemon juice, black pepper, and kosher salt in a large mixing bowl. Use a whisk to blend until smooth—this creates a robust base that enhances the steak’s natural gamey profile.
- Step 1: Measure out the ingredients using precise tools like measuring cups and spoons for accuracy. For example, use 1/4 cup of extra-virgin olive oil and 2 tablespoons of low-sodium soy sauce.
- Step 2: Transfer the mixed marinade to an airtight container or jar. Store it in the refrigerator to preserve freshness, where it will keep for up to 48 hours.
Marinating the Bison Flank Steak
For optimal results, we can marinate the well-trimmed bison flank steak ahead of time, allowing the ingredients to penetrate the meat deeply and boost its tenderness.
- Step 1: Place the steak in a resealable plastic bag or shallow dish and pour in the prepared marinade. Ensure the steak is fully coated for even flavor distribution.
- Step 2: Seal the bag or cover the dish, then refrigerate. We suggest marinating for at least 30 minutes at room temperature if preparing on the same day, but for make-ahead, extend to 4–24 hours in the fridge. Pro tip: Flip the bag halfway through to ensure uniform absorption.
- Step 3: If marinating longer than 24 hours, remove the steak from the fridge 30 minutes before cooking to bring it to room temperature, preventing uneven cooking.
Storing and Reheating Cooked Steak
If we want to cook the bison flank steak fully ahead, proper storage and reheating are key to maintaining its seared exterior and juicy interior.
- Step 1: After cooking to your desired doneness (e.g., medium-rare at 135°F internal temperature), let the steak rest for 5–10 minutes, then slice against the grain.
- Step 2: Store sliced or whole steak in an airtight container in the refrigerator for up to 3 days. To preserve moisture, add a light drizzle of the marinade or olive oil before sealing.
For reheating without drying out the meat, we use the following guidelines in a markdown table to outline safe times and methods based on common scenarios:
| Reheating Method | Time Guideline | Key Tips for Flavor and Texture |
|---|---|---|
| Oven (at 250°F) | 10–15 minutes | Place on a wire rack over a baking sheet; this keeps the steak juicy and restores the sear. |
| Microwave (50% power) | 1–2 minutes in bursts | Cover with a damp paper towel to retain moisture; ideal for quick meals but may slightly soften the crust. |
| Stovetop (in a skillet) | 2–4 minutes per side | Use medium heat and add a splash of water or broth; this method best preserves the steak’s original flavor profile. |
By following these make-ahead steps, we ensure our bison flank steak recipe stays convenient yet delivers that rich, gamey taste every time.
Conclusion
We’ve loved sharing this bison flank steak recipe and how it brings bold flavors to your table with minimal effort. It’s a versatile choice that fits any meal while boosting your nutrition.
Try it out and make it your go-to for quick dinners or special occasions—we’re confident it’ll become a favorite in your kitchen.
Frequently Asked Questions
What are the benefits of using bison flank steak?
Bison flank steak offers a rich, gamey flavor that’s more nutritious than traditional beef, with higher protein and lower fat content, making it ideal for health-conscious eaters. It’s versatile for quick meals or gatherings and easy to prepare for juicy, flavorful results.
What ingredients are needed for the marinade?
You’ll need a well-trimmed bison flank steak, extra-virgin olive oil, low-sodium soy sauce, minced garlic, fresh rosemary, lemon juice, black pepper, kosher salt, and optionally sliced onion for sweetness. These simple ingredients enhance the steak’s natural flavors without overwhelming it.
What tools are required to prepare bison flank steak?
Essential tools include a sharp chef’s knife, large mixing bowl, whisk or fork, measuring cups and spoons, grill or cast-iron skillet, tongs, meat thermometer, and a sturdy cutting board. These ensure safe, precise handling and perfect cooking results.
How do I prepare and cook bison flank steak?
Start by trimming the steak and mixing the marinade ingredients. Marinate for at least 30 minutes, then cook on medium-high heat for 4-6 minutes per side for medium doneness. Use a meat thermometer to check internal temperature, rest for 5-10 minutes, then slice against the grain for juiciness.
Can I make bison flank steak ahead of time?
Yes, prepare the marinade up to 24 hours in advance and marinate the steak longer for better tenderness. Cooked steak can be stored in the fridge for up to 3 days, making it convenient for busy schedules while keeping flavors intact.
How should I store and reheat cooked bison flank steak?
Store cooled steak in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven at 250°F for 10-15 minutes, microwave on low for 1-2 minutes, or on the stovetop over low heat for 5 minutes to maintain juiciness and flavor.