Grilled Bison Skirt Steak with Quick Pickles Recipe

Ingredients

Bison Skirt Steak

• 1 Bison skirt steak

Marinade:

• 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

Quick Pickles

• 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

Recipe By

Shane Chartrand
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

Procedure

Bison Skirt Steak:

1. Prepare marinade and coat bison steak. Store in refrigerator in airtight container for 1 to 24 hours.
2. Preheat grill, or cast iron skillet on high. Add skirt steak and cook for 3-4 minutes per side.
3. 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.

Chef’s Tip:

• Bison skirt steak is a tougher cut of meat so take extra care not to overcook it.

Quick Pickles:

1. Slice cucumber, white onion and carrots.
2. Prepare pickling liquid: add water, vinegar, pickling spice, whole peppercorns, fresh dill, honey and sea salt to wide-bottom saucepan.
3. 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.

Plating:

Serve on a platter “family style” with mustard and pickles “piled” on top. Enjoy!