What a treat! Saturday I stopped by North Raleigh’s Whole Foods and had the distinct pleasure of obtaining the services of a young woman named Anna. She was a delight! Looked to be about 18 years old and I have to say I was very surprised to see her behind that counter. Not just the age, but very seldom do you see a female behind a butcher’s counter. ESPECIALLY at a whole foods. I placed my order for 2 lbs of bison flank steak and to my surprise, she went back there behind the counter and butchered it herself. When she returned, I asked her if I had actually seen that right, that she had in fact butchered it herself. She said that she had, and that it was her FIRST TIME! Looking at the meat later that night, I was throughly impressed by the beautiful cuts she had made. It was perfect! Two equal sized pieces of meat, almost symmetrical, ready to be made into something phenomenal. So, Anna form the North Raleigh Whole Foods, THIS one’s for you!
Well, I was a little flustered, being the first time back in my kitchen for an entire week so I didn’t take pictures the way I normally would. I had about 6 people joining me for dinner so I decided upon tapas style eating. The menu included my oven baked crispy fries, goat cheese stuffed dates wrapped in bacon and bison flank steak with port wine and blue cheese (all 3 items available already on the blog). The bison steak recipe was originally created with a different cut of meat (I believe in the blog “This skillet’s on fire”) so here’s the quick rundown on what I did differently:
Bison Flank Steak
2 lb. bison flank steak
Salt and pepper
1/2 C. Port wine
1 C. Beef broth
2 T Butter
- Take bison steaks out of the paper and sprinkle salt and pepper liberally on one side.
- Heat up your iron skillet to high heat until it is ready to smoke.
- Open your windows and turn on your oven fan.
- Once the skillet is hot, pour in a little oil then put the steak in the pan seasoned side down.
- Weigh it down with something heavy and let it cook (do NOT MOVE IT) for about 2 minutes.
- Salt and pepper the side that is up then flip the meat and repeat on the other side.
- After it is nice and seared, take it out and put it on a plate. Some of the juices will drain off onto the plate – save them.
- Put your cut up shallot in the pan with some butter and let it cook for about 2 minutes, till soft.
- Pour in your port and reduce almost completely.
- Pour in your beef broth and let it reduce for about 5 minutes.
- Cut the steak against the grain, sprinkle blue cheese on top then pour some of the sauce overtop.
This was a tasty meal! I am so glad that I had the pleasure of being the first person that Anna cut meat for. She did a great job. You have a great career ahead of you, young one.