Bison Skirt Steak Tacos
Prep Time: 45 minutes • Yields: 6 servings
Ingredients:
1 pkg. Fossil Farms' Bison Skirt Steak, 1.25 lb. avg.
2 tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 tsp. smoked paprika
Salt and pepper, to taste
1 pkg. small corn tortillas
Chimichurri Sauce:
1 cup fresh parsley, finely chopped
½ cup fresh cilantro, finely chopped
¼ cup red wine vinegar
3 cloves garlic, minced
½ cup olive oil
1 tsp. red pepper flakes
Salt and pepper, to taste
Pickled Red Onion:
1 large red onion, thinly sliced
½ cup apple cider vinegar
½ cup water
1 tbsp. sugar
1 tsp. salt
Garnish:
Fresh cilantro leaves
2 Limes, cut into wedges
1 cup queso fresco, crumbled
Equipment:
Measuring cups and spoons
Grill or skillet
Small saucepan
2 small bowls
Medium bowl
Whisk
Knife & Cutting board
Tongs
Serving plates
Method:
Prepare the Pickled Red Onion:
1. In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Bring to a simmer over medium
heat, stirring until the sugar and salt dissolve.
2. Place the sliced red onion in a heatproof jar or bowl. Pour the hot vinegar mixture over the onions, ensuring
they are fully submerged. Let them cool to room temperature, then refrigerate for at least 1 hour
(preferably overnight).
Make the Chimichurri Sauce:
3. In a medium bowl, combine the chopped parsley, cilantro, red wine vinegar, minced garlic, and red
pepper flakes.
4. Slowly whisk in the olive oil until the mixture is well combined. Season with salt and pepper to taste. Set aside.
Marinate and Cook the Bison Skirt Steak:
5. In a small bowl, mix the olive oil, minced garlic, ground cumin, smoked paprika, salt, and pepper.
6. Rub the marinade all over the Bison skirt steak. Let it marinate at room temperature for 30 minutes.
7. Preheat a grill or skillet over medium-high heat. Cook the steak for about 3-4 minutes per side for
medium-rare, or until your desired doneness.
8. Remove the steak from the grill and let it rest for 5 minutes. Thinly slice against the grain.
Assemble the Tacos:
9. Heat the corn tortillas in a dry skillet over medium heat until warm and pliable, about 30 seconds per side.
To each tortilla, add slices of the Bison skirt steak.
10. Top with chimichurri sauce, pickled red onion, and crumbled queso fresco. Garnish with fresh cilantro leaves.
11. Serve with lime wedges on the side and enjoy!