Grilled Bison Skirt Steak
Grilled Bison Skirt Steak
Here's how Chef Michael Kornick likes to dress his bison skirt steaks: blue cheese coleslaw, grilled scallions, tomato salad and a jalapeno-lime vinaigrette.
- 6 (6 oz) bison skirt steaks
- 2 large vine ripened tomatoes
- 1 qt blue cheese coleslaw
- 12 scallions (green onions)
- 1 1/2 oz olive oil
- 6 oz jalapeno lime vinaigrette
- 2 heads garlic
- 4 sprigs rosemary
- 8 sprigs thyme
- 4 shallots
- 1 cup olive oil
- 1/4 cup cracked black pepper
- 1 qt shredded green cabbage (about ½ of 1 head)
- 4 oz dry crumbled blue cheese
- 8 oz white distilled vinegar
- 1/2 cup white fine granulated sugar
- 1/4 cup chopped parsley
- 1 large hot jalapeno pepper, thinly sliced (with seeds)
- 4 oz olive oil
- 2 oz lime juice
- Pick rosemary and thyme leaves from stem, chop finely.
- Place in a large mixing bowl (big enough to hold all meat).
- Peel and finely chop 1 head of garlic, about 3-4 tablespoons, and place in bowl.
- Add 5 ounces of olive oil (reserving 1 ounce for scallions), peppercorns and steaks to bowl, mix well.
- Lay steaks in a shallow dish and refrigerate until ½ hour before cooking.
- Halve shallots from stem to blossom.
- Cut top ⅓ off other head of garlic.
- In a non-stick sauté pan, slowly caramelize garlic head and shallots in 1 ounce of oil.
- Note: This should take about 10-12 minutes over low heat. The finished product should be sprinkled with salt and used as an edible, delicious garnish on the platter.
- Slice tomatoes into 6 thick slices and arrange on platter. Season with salt and pepper.
- Arrange shallots and garlic on platter.
- Dress tomatoes with ½ the vinaigrette.
- Use remaining oil for scallions, and season with salt and pepper. Char on grill, reserve.
- Season steaks with salt, and grill over high heat to char surface.
- Note: steaks are thin and cook quickly – 2-3 minutes per side for medium to medium rare.
- Transport from grill to platter, dress with vinaigrette and garnish with scallion, serve.
Blue Cheese Coleslaw
- Combine sugar and vinegar in a large mixing bowl (big enough to hold all cabbage).
- Taste mixture. Adjust sugar and vinegar to personal taste.
- Add other ingredients, mix well. Season with salt and pepper to taste. (This will keep in the refrigerator for a few days.)
- Note: You may need to adjust seasoning after 1 day.
Jalepeno Lime Vinagrette
- Combine ingredients.
- Season with salt and pepper.
- Let sit for 2 hours. (It gets hotter as it sits.)
- Adjust to your taste. If it is too hot, add more olive oil and lime juice. If it is too mild, add more jalapeno.