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Bison Steak Bowls

Course Main Course
Cuisine Southwest
Keyword Bison Skirt Steak
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 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

  1. Place the Great Range Bison skirt steak in a shallow dish or large bowl.
  2. Add the vegetable oil, flaky sea salt, garlic powder, Hatch green chile flakes, cumin, smoked paprika, coriander and cayenne.
  3. Coat the steak evenly in the marinade, then let it rest at room temperature for about 20 minutes.
  4. Preheat a griddle, grill or large skillet over high heat.
  5. 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.
  6. Transfer the steak to a cutting board and let it rest for 5–10 minutes.
  7. Slice the steak thinly against the grain.
  8. 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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