Grilled Bison Skirt Steak with Quick Pickles Recipe

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.

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Charcoal Bison Skirt Steak with Dill Pickles and Sweet Red Mustard


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

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.


PREP TIME: 30 minutes

COOK TIME: 8 minutes (steak), 1-2 hours (pickles)

SERVES: 2-3 people


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.


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

Shane M Chartrand and Cela

Fill Up On Family Time

Emily & Cela Joy

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