After an amazing Food Trip to Alberta Bison Ranch, Cela and I were energized to get back in the GetJoyfull kitchen.
Adding to our excitement was a visit from executive chef and culinary visionary, Shane Chartrand. Shane shared his recipe for “Grilled Bison Skirt Steak with Quick Pickles.” A rustic, family-style dish, that’s sure to be an ongoing favourite.
Thanks so much for watching and remember to Fill up on Family Time.
Bison Skirt Steak
- 1 Bison skirt steak
- 2 Tbsp. (30 mL) Fresh Oregano, finely chopped
- 1 Tbsp. (15 mL) Fresh Rosemary, finely chopped
- 2 Tbsp. (30 mL) Fresh Thyme, finely chopped
- ¼ cup (60 mL) Extra virgin olive oil
- 2 garlic cloves, peeled, thinly sliced
- 2 Tbsp. (30 mL) Shallot, finely chopped
- Juice from 1 lemon, freshly squeezed
- Salt & pepper, to taste
- 2 English cucumbers, sliced lengthwise
- 4 Carrots, quartered
- 2 Tbsp. (30 mL) Pickling spice
- 1 Tbsp. (15 mL) Sea salt
- 1 small White onion, sliced
- ¼ cup (60 mL) Wildflower honey or white sugar
- 2 Tbsp. (30 mL) Whole peppercorns
- 1 cup (250 mL) Apple cider vinegar
- 1 cup (250 mL) Water
- 1-2 sprigs Fresh dill
Executive Chef at Sage.
Curator of progressive Indigenous cuisine.
KEY INGREDIENT: Alberta Bison
PREP TIME: 30 minutes
COOK TIME: 8 minutes (steak), 1-2 hours (pickles)
SERVES: 2-3 people
Bison Skirt Steak:
- Prepare marinade and coat bison steak. Store in refrigerator in airtight container for 1 to 24 hours.
- Preheat grill, or cast iron skillet on high. Add skirt steak and cook for 3-4 minutes per side.
- Remove bison from skillet and allow meat to rest for 5-10 minutes. Slice into long strips, against the grain. Serve family style on large platter with grainy mustard and crusty sourdough bread.
- Bison skirt steak is a tougher cut of meat so take extra care not to overcook it.
- Slice cucumber, white onion and carrots.
- Prepare pickling liquid: add water, vinegar, pickling spice, whole peppercorns, fresh dill, honey and sea salt to wide-bottom saucepan.
- Add vegetables to saucepan/pickling liquid and cook for 5-10 minutes on medium-high. Refrigerate cooked mixture, for approximately 1-2 hours, or until completely cooled and flavors have intensified.
Serve on a platter “family style” with mustard and pickles “piled” on top. Enjoy!
Fill Up On Family Time
Emily & Cela Joy