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Bison Skirt Steak

Taken from the Bison’s short plate, the skirt steak is not only one of the most flavorful cuts of steak available it’s also one of the most economical. Perfect for big parties or the busy weekend rush, Bison skirt steak slices down into a surprising amount of portions and, best of all, it only takes a few minutes to prepare! Don’t believe us? Try this delicious and versatile cut for yourself and taste the amazing flavor of our free-range American Buffalo.
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Bison Skirt Steaks
from United States by Western Buffalo Co.
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While skirt steak isn’t the tenderest cut of meat available it is one of the most flavorful, and when prepared correctly can rival any filet mignon or porterhouse. The key to making truly sensational Bison skirt steak is to first marinate it. The vinegar, lemon, or whatever form of acid use in the marinade will help to break down the tough fibrous meat while the cut soaks up the extra flavor! The second thing we like to do with our skirt and flank steaks is to score the meat. For more evenly cooked, tender, and flavorful meat, apply the same method you would to your holiday ham or duck breasts! If doing a dry rub instead of a marinade, this crosshatching will allow you to rub a lot more of those seasonings into your meat. Scoring also gives your steaks more surface area, so if you’re someone who loves the crusty and caramelized edges and ends of meat, than this technique, is going to give you a lot more of that delicious meaty crunch. The shallow cuts made by scoring your meat also minimize the dreaded grey ring that forms around the perfectly juicy medium-rare center of your steak. Finally, and perhaps most importantly, scoring your skirt steak literally severs those long meat fibers that makeup both the flank and the skirt steaks resulting in a more tender end product.

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