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Bison Meat

The great North American Plains Bison raised in Colorado and Eastern Canada has been regarded as the “Best” by chefs and industry professionals nationwide. Part of the “Never Ever Program”, our Bison have never been administered antibiotics, steroids or hormones. Considered a “gate way game meat”, perfect for the first timer, these Bison are pasture raised and grain finished for superior taste. Bison is similar to beef in color but has a slightly sweeter taste. Roam around our selection of Bison meats and cook at your home on the range! Bison is recommended by the American Heart Association and the American Diabetes Association as a lean and healthy protein alternative to beef.

  • Bison Flank Steak

    2 lb. (average)
    Bison Flank Steak
    $30.00
    Number:
    Our Bison Flank Steak comes pre trimmed for 100% yield. We recommend grilling, but braising is another great cooking method for this lean cut. This Flank Steak is great with just salt and pepper, but if spicy is what you are craving, spice it up!

    Recipe

    Fossil Farms Bison Flank Steak with Salsa Verde and Grilled Poblano Peppers

    Download printable .pdf file.

    Ingredients
    1 package Fossil Farms Bison Flank Steak 1 bunch cilantro
    1 bunch mint
    1 bunch tarragon
    1 bunch parsley
    4 Poblano peppers
    1⁄4 cup extra virgin olive oil Kosher Salt
    Fresh black pepper

    Directions
    Preheat grill to 450 degrees.

    Remove Bison from package and pat dry with towel. Lightly brush with olive oil and coat generously with salt and course ground black pepper. Grill Bison on each side for 6-8 minutes or until it has reached desired internal temperature. Remove from heat and let rest minimum 7 minutes.

    Wash poblano peppers and coat with oil, salt and pepper. Grill for 15-20 minutes total, rotating the peppers and being sure to evenly cook until fork tender.

    To make the Salsa Verde, evenly pick and chop all the herbs. Mix with 1⁄4 cup olive oil and season with salt and pepper.

    Clean the cooked peppers by slicing off the tops and removing the seeds. Slice the steak and peppers and serve with Salsa Verde on the side.

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