Carolina Bison Flank Steak Recipe

Cooking Instructions

1. 1

   Prepare the Bison Steak

   Season the bison flank steak with salt, black pepper, garlic powder, and paprika. Let it sit for 30 minutes at room temperature.

2. 2

   Cook the Potatoes

   Peel and chop the potatoes. Boil in salted water until tender, about 15-20 minutes. Drain, then mash with butter and a splash of olive oil until smooth. Season with salt to taste.

3. 3

   Roast the Tomatoes

   Preheat the oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes until blistered.

4. 4

   Sauté the Shishito Peppers

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add shishito peppers and sauté for 5-7 minutes until blistered and tender. Season with salt.

5. 5

   Cook the Steak

   Heat a grill or skillet over medium-high heat. Add the bison flank steak and cook for about 4-5 minutes on each side for medium-rare, depending on thickness. Let rest for 5 minutes before slicing.

6. 6

   Prepare the Crispy Onions

   Slice onions thinly and soak in milk for 15 minutes. Dredge in flour, then fry in hot oil until golden brown and crispy. Drain on paper towels.

7. 7

   Plate the Dish

   On a plate, place a generous scoop of potato puree, top with sliced bison steak, sautéed shishito peppers, roasted tomatoes, and sprinkle crispy onions on top.