Buffalo flank is a flavourful and versatile cut of meat that can be prepared in a variety of ways. This cut is leaner than other beef cuts and is a great protein, iron, and other essential nutrient sources. The flank can be grilled, roasted, or broiled and is often used in dishes such as fajitas, stir-fries, and tacos. It is also a popular ingredient for marinating as it absorbs flavours well and becomes tender when cooked on the grill. In addition to its culinary versatility and nutritional benefits, buffalo flank is a sustainable meat option as bison are raised on open pastures and have a lower impact on the environment than traditional beef cattle. Overall, buffalo flank is a delicious and healthy meat that can be enjoyed in various dishes like this one served with a simple slaw.
This recipe serves 6.
2 bison flank steaks (cleaned and scored)
1 recipe Korean “Bulgolgi” marinade (available in Asian food markets) or your favourite Asian-style marinade; reserve some for plate presentation
1 head green cabbage, leaves separated, washed and sliced very thin
1 small head napa cabbage, quartered, core removed and sliced as thin as possible
2 bunches green onions, sliced thin on the bias
2 carrots, peeled and grated
¼ cup (50 mL) sesame oil
½ cup (125 mL) soy sauce
1 tbsp (15 mL) finely grated ginger
1 tbsp (30 mL) rice vinegar
1 bunch fresh coriander, washed well and drained
Toasted ground peanuts (optional)
Toasted sesame seeds
Marinate the flank steak with the Asian marinade for 2 to 4 hours, turning twice.
Prepare the Asian slaw just prior to serving, in order to keep vegetables crunchy. Mix the green cabbage, napa cabbage, green onions, and carrots.
Combine sesame oil, soy, ginger, vinegar, chili sauce to taste, and some of the green onions. Mix well; season to taste (add more chili or soy sauce as desired).
Heat the barbecue to very high heat; brush grill with oil.
Remove meat from the marinade and drain well.
Place steak onto the grill and cook for 2–3 minutes per side, remove and let rest for 5 minutes.
Prepare the slaw, add the dressing and mix well.
Mound slaw onto plates, slice steak thin across the grain and place on top.
Sprinkle with green onions, chopped coriander, peanuts, sesame seeds and drizzle with reserved BBQ sauce.
This recipe is courtesy of the Canadian Bison Association.