Bison Skirt Steak with Lemongrass Teriyaki


Prep Time: 25 hours 15 minutes • Yields: 2-4 servings


1 pkg. Fossil Farms' Bison Skirt Steak, 1.25 lbs

1 cup soy sauce
½ cup brown sugar
½ cup fresh lemon-grass
4 tbsp. fresh ginger, peeled
2 tbsp. garlic cloves, peeled
1 cup steamed rice or vegetables



Food processor
Small pot
Measuring spoons & cups
Cast iron pan



1. Grind lemongrass, garlic and ginger in a food processor until coarsely chopped then set aside in a small container.

2. Combine all ingredients in a small pot and bring to a boil over medium high heat. Cook for about 3 minutes, then remove from heat.

3. Allow the mixture to steep for 5 minutes, then strain and chill marinade in the refrigerator for one hour.

4. After the mixture is chilled, marinate the Bison skirt steak for 4-6 hours or overnight (recommended method).

5. In a cast iron skillet, sear the skirt steak over high heat for about 3 minutes per side for medium rare. Baste with any leftover marinade as it's cooking.

6. Remove steak from heat and let rest for 5 minutes before slicing and serving over steam rice or vegetables.

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