Bison flank steaks are often marinated to introduce additional flavor. They can be grilled & sliced, seared for fajitas, braised, or turned into bison jerky.
In general, bison meat can be cooked as you would similar cuts of beef and substituted in beef recipes. Keep in mind that, because it is so lean, it will likely cook more quickly and is more likely to dry out if cooked past Medium Rare.
Because bison is much higher in protein and also a little denser in texture, diners' hunger may be satisfied with smaller portions.
Bison pairs well with rich, rustic flavors like chile peppers, beer, cumin, red wine, rosemary, and sage.
Like all meats, it is important to rest bison (covered) after cooking, but before slicing, so all the juices won't run out when it's cut. The larger the cut, the longer it needs to rest, with small cuts resting for 5-10 minutes and larger cuts resting 15 minutes or longer. While resting, the meat will continue to cook slightly, so for best results remove it from the heat while it’s still a little below your preferred doneness.
How to Tell Steak Doneness by Feel
Flank, Hanger & Skirt Steak Recipes
Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°
Well Done - 165° and above
