Bison Flank Steak: Intense Flavor and Challenging Meat Structure
Flank steak is a cut sourced from the flank plate (bottom flank). Although thin, it is precisely because of the hard-working muscles that it has an intense, deep flavor. Bison meat is very similar to the taste of beef but has significantly less fat and cholesterol. The horizontally arranged fibers mean that Bison Flank Steak requires attention – it must be sliced against the grain after cooking to become tender. This is the ideal premium product in the exotic meats section.
The Challenge of Culinary Skill and Dietary Benefits
Bison meat is the ideal choice for the active Grill Master. It is richer in protein and iron than classic beef, and the minimal fat content makes it excellent for dieting. The flavor is slightly sweeter than beef and lacks the characteristic gamey aftertaste.
How to Prepare Bison Flank Steak?
Flank steak loves high temperature and quick searing. Grill or pan-sear for 1-3 minutes per side. Due to its leanness, it is easily overdried – we recommend a maximum doneness of Medium Rare (55°C). The meat absorbs marinades excellently (e.g., with citrus) and is perfect for tex-mex cuisine or as a base for stir-fry. Remember: the key to success is slicing against the grain!
Nutritional Values
| Ingredient |
Amount (per 100 g) |
| Energy |
143 kcal |
| Protein |
28.5 g |
| Total Fat |
2.5 g |
| Saturated Fat |
0.9 g |
| Iron |
3.4 mg |
| Zinc |
3.7 mg |
| Vitamin B12 |
2.6 µg |
