Home on the Range Bison Steak

July 18, 2011
3 Ratings
  • Serves 6-8
Author Notes

Nope, not the roaming deer or the antelope...but the buffalo. And this was all because Whole Foods was plum out of beef flank steak. My butcher was able to offer me a bison flank steak, though. He explained how it is sweeter and richer. Pricey? Yes, but it is denser, less fatty, overall healthier and more nutritious with more will eat less and be more satisfied. So, he made the sale. With an untested recipe and a totally new meat, I was going to serve this to my company as the main entree. But I was not a bit worried. I had so many other wonderful dishes from Food52 friends to serve, I'd still be covered if this happened to bomb.I really did cook this at home on my range, too. And as it worked out, everyone loved it. I have made smitten bison eaters out of everyone who tried it. I will be cooking this again. —Sagegreen

What You'll Need
  • 2 pounds bison flank steak, in 2 or 3 pieces (or beef if you can not find bison)
  • kosher salt
  • 1/4 cup brown mustard
  • 1/4 cup minus two tablespoons of creme de cassis
  • 2 tablespoons cider vinegar
  • 1 tablespoon bourbon, Maker's Mark or other type
  • 2 tablespoons grapeseed oil
  • spray of grapeseed oil
  • 1 red onion, chopped into rings
  • 1 stalk of rhubarb, sliced into 3/4 inch chunks
  • @ 1/2 teaspoons crushed pink and black peppercorns
  • fresh mint sprigs, divided
  1. In between saran wrap or waxed paper pound the room temperature steak with the smooth side of a meat mallet on one side then the other for about half a minute total...not beating to flatten, more like a pounding massage to tenderize gently. Add some kosher salt to each side. Set aside for 40 minutes. If you refrigerate, just make sure to return the steak to room temperature before cooking.
  2. Whisk the mustard, cassis, vinegar, bourbon and oil together. Muddle in a mint leaf if you like. After the steak has rested, bath it in the marinade in a shallow glass pan. Cover and refrigerate preferably overnight or at least 6 hours. Turn the steak over midway.
  3. Take the steak out, drain off, but reserve, the marinade. Let the steak come to room temperature. Pat the steak dry.
  4. Heat a large heavy frying or braising pan with grapeseed oil (just a spray) to high. Add the onions and rhubarb; cook for a minute, as you stir them around. Then shove them to the perimeter of the pan to make way for the steak. Sear the steak on one side for about three and one half minutes until crusty brown. Turn over and sear the other side for the same amount of time. Add the crushed pepper to the top. If it is cooked to your liking, remove the steak to a platter and let rest for 10 minutes. Cook a little longer otherwise. But you do not want to overcook bison. Scoop out the red onions and add these to the bison.
  5. Reduce the heat to moderate high. Add the marinade to the rhubarb still in the pan. Stir and simmer for about 7 minutes until this thickens.
  6. Slice the steak into thin strips cross grain and serve with the sauce on the side. Garnish with fresh mint sprigs. I suggest serving this with wild rice. Now the buffalo is welcome in my home anytime.
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  • Justforlicks
  • wssmom
  • hardlikearmour
  • lakelurelady
  • EmilyC

28 Reviews

Katie1 June 9, 2013
Love the combination with rhubarb.
Justforlicks July 21, 2011
That looks delicious! Perfectly cooked. All I need to finish it off is some bread to sop up the juice.
Sagegreen July 21, 2011
Thanks, jfl. We had a great sourdough for that!
wssmom July 21, 2011
I have been skirting (no pun intended) the issue of bison steaks; now I MUST try this! Thanks!
Sagegreen July 21, 2011
Thanks, wsm. I hope you will be as delighted as we were with might leave you 'panting' for more.
hardlikearmour July 20, 2011
this sounds awesome. Love the clever addition of the rhubarb.
Sagegreen July 20, 2011
Thanks, hla! I love the tartness of the rhubarb sneaking in here.
lakelurelady July 19, 2011
Love the idea of using bison. You have flavored it beautifully. I always try to buy bison ground meat when I can find it. Will have to see if I can find other cuts.
Sagegreen July 19, 2011
Thanks, lll. It was a fluke that the only kind of flank steak left was bison. But it was unbelievably good. No one at our table had ever had it before, and now all of us now want to have it in regular rotation.
EmilyC July 19, 2011
This looks SO good...I've never had rhubarb with steak but I'll bet it's delicious. Beautiful photo, too!
Sagegreen July 19, 2011
Thanks, Emily. There is just a little rhubarb to provide a burst of sour against the slightly sweet 'tangyness' in the sauce.
healthierkitchen July 18, 2011
So many great ideas here - I'm looking forward to giving this a try soon!
Sagegreen July 18, 2011
Thanks, hk. Let me know what you think if you do try this. I can't wait to tell my butcher how much we liked bison. And I also have fallen in love with those duck eggs I used in my gelato. It is so great to try new things!
healthierkitchen July 19, 2011
Maria T. July 18, 2011
Hmm! Rhubarb and steak, what a great idea! Well done.
Sagegreen July 18, 2011
Thank you so much MTJ.
lorigoldsby July 18, 2011
isnt it nice when fate gives us a beautiful twist like this? I hate to admit this, but i just found out that I like rhubarb---haven't eaten it since I was a kid...seriously thought it was one of the 7 foods i wouldn't eat...
Sagegreen July 18, 2011
Thanks, lori. Glad rhubarb is not on your endangered list any longer. I leave the rhubarb completely tart in this recipe for a little surprise burst.
lapadia July 18, 2011
Oh, this is wonderful, except for now I have the song going around in my mind...Home on the Range!! :)
Sagegreen July 18, 2011
Oh no, then you better not look at my other nursery game named recipe..that might be worse to have stuck in your head! Sorry and thanks.
lapadia July 18, 2011
LOL, Sagegreen...Where seldom is heard a discouraging word
And the skies are not cloudy all day :) !!!
Sagegreen July 18, 2011
Wow, Linda. That song must be going around in your head. I had even forgotten some of the lines!
Adam E. July 18, 2011
I love the combination of rhubarb and Maker's Mark--two of my favorite things!
Sagegreen July 18, 2011
Thanks, Adam. They do seem to help make flavors in this recipe pop and come alive.
inpatskitchen July 18, 2011
Totally amazing!!
Sagegreen July 18, 2011
Thanks, ipk!
AmyW July 18, 2011
This is definitely on my to-do list! Looks delish.
Sagegreen July 18, 2011
Thanks, Amy. I was surprised that it pleased a wide range of eaters. Let me know what you think if you do try this.