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High Plains Bison

Grilled Bison Skirt Steak

Here's how Chef Michael Kornick likes to dress his bison skirt steaks: blue cheese coleslaw, grilled scallions, tomato salad and a jalapeno-lime vinaigrette.
Prep Time1 hr
Cook Time12 mins
Total Time1 hr 12 mins
Servings: 6


  • 6 (6 oz) bison skirt steaks
  • 2 large vine ripened tomatoes
  • 1 qt blue cheese coleslaw
  • 12 scallions (green onions)
  • 1 1/2 oz olive oil
  • 6 oz jalapeno lime vinaigrette
  • 2 heads garlic
  • 4 sprigs rosemary
  • 8 sprigs thyme
  • 4 shallots
  • 1 cup olive oil
  • 1/4 cup cracked black pepper
  • 1 qt shredded green cabbage (about ½ of 1 head)
  • 4 oz dry crumbled blue cheese
  • 8 oz white distilled vinegar
  • 1/2 cup white fine granulated sugar
  • 1/4 cup chopped parsley
  • 1 large hot jalapeno pepper, thinly sliced (with seeds)
  • 4 oz olive oil
  • 2 oz lime juice


Skirt Steak

  • Pick rosemary and thyme leaves from stem, chop finely.
  • Place in a large mixing bowl (big enough to hold all meat).
  • Peel and finely chop 1 head of garlic, about 3-4 tablespoons, and place in bowl.
  • Add 5 ounces of olive oil (reserving 1 ounce for scallions), peppercorns and steaks to bowl, mix well.
  • Lay steaks in a shallow dish and refrigerate until ½ hour before cooking.
  • Halve shallots from stem to blossom.
  • Cut top ⅓ off other head of garlic.
  • In a non-stick sauté pan, slowly caramelize garlic head and shallots in 1 ounce of oil.
  • Note: This should take about 10-12 minutes over low heat. The finished product should be sprinkled with salt and used as an edible, delicious garnish on the platter.
  • Slice tomatoes into 6 thick slices and arrange on platter. Season with salt and pepper.
  • Arrange shallots and garlic on platter.
  • Dress tomatoes with ½ the vinaigrette.
  • Use remaining oil for scallions, and season with salt and pepper. Char on grill, reserve.
  • Season steaks with salt, and grill over high heat to char surface.
  • Note: steaks are thin and cook quickly – 2-3 minutes per side for medium to medium rare.
  • Transport from grill to platter, dress with vinaigrette and garnish with scallion, serve.

Blue Cheese Coleslaw

  • Combine sugar and vinegar in a large mixing bowl (big enough to hold all cabbage).
  • Taste mixture. Adjust sugar and vinegar to personal taste.
  • Add other ingredients, mix well. Season with salt and pepper to taste. (This will keep in the refrigerator for a few days.)
  • Note: You may need to adjust seasoning after 1 day.

Jalepeno Lime Vinagrette

  • Combine ingredients.
  • Season with salt and pepper.
  • Let sit for 2 hours. (It gets hotter as it sits.)
  • Adjust to your taste. If it is too hot, add more olive oil and lime juice. If it is too mild, add more jalapeno.