Indulge in a burst of flavor with this quick and easy bison recipe for Marinated and Grilled Buffalo Flank Steak. Tender buffalo meat, meticulously marinated to enhance its natural richness and tenderness, takes center stage in this culinary delight. Paired with a delectable "Caesar" Butter, earthy morel mushrooms, and crisp asparagus, this dish is a harmonious symphony of bold tastes and contrasting textures.
Marinated and Grilled Buffalo Flank Steak with “Caesar” Butter, Morels and Asparagus
Marinated and Grilled Buffalo Flank Steak with “Caesar” Butter, Morels and Asparagus
Jackson Hole Buffalo Meat Co
4
1-6 hours
5-10 minutes
American
Buffalo
Prepare to impress your taste buds and dinner guests with this mouthwatering combination that brings together the distinct richness of buffalo, the velvety notes of Caesar-inspired butter, and the invigorating freshness of seasonal vegetables. Each bite is a journey through a perfectly balanced ensemble of flavors, transforming a simple grilled steak into a gourmet masterpiece. Whether you're a culinary enthusiast or hosting a special occasion, this Marinated and Grilled Buffalo Flank Steak is sure to elevate your dining experience to new heights.
Ingredients
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- 1 ea. JHBMCo. Buffalo Flank Steak (1 -1.25#)
3 Tbsp extra virgin olive oil
2 Thbsp Worcestershire sauce
1tsp Thai fish sauce
2 tsp soy sauce
4 cloves of whole garlic
5 sprigs of fresh thyme
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1 stick (1/2 cup) of softened, unsalted butter
- 1/4 tsp kosher salt
- 1 anchovy fillet, minced
- 1 clove garlic, minced
- 1/2 lemon, juiced and zested
- pinch of red pepper flakes
- 1 tsp fresh minced chive, thyme and parsley
- dash of Worcestershire
- cracked black pepper to taste
Directions
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Combine all the above ingredients in a nonreactive dish. Add the flank steak to the marinade. Cover with plastic wrap, refrigerate and let marinate for 1 to 6 hours.
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In a small bowl, add the above ingredients and mash together to fully incorporate all the “Caesar"” flavors with the butter.
- Pre-heat your grill to a high heat!
- The buffalo flank steak is a thin and lean cut, so you will want to cook the steak quickly over high heat to get that beautiful, umami rich char without overcooking it.
- When the grill is hot enough to only be able to hold your hand directly above the grate for a second or two, it's ready!
- Remove the steak from the marinade and be sure to wipe off any of the garlic or thyme sprigs that may be adhering.
- Grill for approximately 4 minutes on the first side, being sure to watch and contain any flare-ups. The steak should have a nice amount of char at this point. Flip the steak and finish to desired doneness. (We recommend a nice medium rare!)
- Let the steak rest for as long as it was cooking (7-8 minutes)! This step is critical for retaining all those meaty juices.
- While the steak is resting, throw some asparagus spears on the grill to char-up and sauté a handful of morel mushrooms with a few tablespoons of the “Caesar” butter.
- Thinly slice the buffalo flank steak (always against the grain for tenderness), add your asparagus and morels, and place a few tablespoons of the “Caesar” butter on top to melt.
