Bison Steak Bowls
These bison steak bowls are loaded with tender skirt steak, Spanish rice and plenty of fresh toppings for an easy meal that brings a lot of flavor to the table. Great Range Bison skirt steak gets a simple smoky marinade with Hatch green chile, cumin, paprika and cayenne before hitting a hot griddle for a quick sear.
Once the steak has rested, slice it thin and pile it over Spanish rice with fresh pico de gallo, fire-roasted corn, black beans, shredded lettuce, cheddar and avocado. Finish each bowl with sour cream and fresh lime for a meal that’s easy to customize with your favorite toppings.
Cuts like skirt steak cook quickly and have plenty of natural beef-like flavor, so they don’t need a complicated marinade or long cooking time. A few spices and a quick sear are enough to make the bison the star of the bowl.
Bison Steak Bowls
Ingredients
For the Bison Skirt Steak
- 1½ pounds Great Range Bison skirt steak
- 2 tablespoons vegetable oil
- 1 teaspoon flaky sea salt
- 1 teaspoon garlic powder
- 1 teaspoon Hatch green chile flakes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
For the Bowls
- 2 cups cooked Spanish rice
- 1 cup fresh pico de gallo
- 1 cup fire-roasted corn
- 1 cup black beans drained and rinsed
- 2 cups shredded lettuce
- 1 cup shredded cheddar cheese
- 1 large avocado sliced
- ½ cup sour cream
- 1 lime cut into wedges
Instructions
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Place the Great Range Bison skirt steak in a shallow dish or large bowl.
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Add the vegetable oil, flaky sea salt, garlic powder, Hatch green chile flakes, cumin, smoked paprika, coriander and cayenne.
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Coat the steak evenly in the marinade, then let it rest at room temperature for about 20 minutes.
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Preheat a griddle, grill or large skillet over high heat.
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Add the skirt steak to the hot cooking surface. For rare steak, sear for about 1–2 minutes per side. For medium rare, cook for about 2–3 minutes per side.
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Transfer the steak to a cutting board and let it rest for 5–10 minutes.
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Slice the steak thinly against the grain.
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Assemble each bowl starting with Spanish rice. Add the pico de gallo, fire-roasted corn, black beans, shredded lettuce, shredded cheddar and sliced avocado. Add the sliced bison skirt steak. Finish each bowl with a dollop of sour cream and one or two lime wedges. Serve right away with extra lime on the side. Enjoy!
Recipe Notes
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