Bison Skirt Steak (includes one 1 lb. steak)

This steak looks much like a well marbled, juicy flank steak but is long in shape. Can be seasoned and grilled or marinated for fajitas. Each steak weighs approximately one pound. Cooking Instructions: Best if marinated and cooked over medium high heat for a few minutes. Do not over cook this steak and be sure to cut it against the grain.

Recipe: Skirt Steak with Grilled Peaches and Limes

Ingredients:

• 2 lb. of Bison Skirt Steak
• 1/2 cup Ancho chili powder
• Extra-Virgin olive oil
• Sea or Kosher salt and freshly ground black pepper
• 3 ripe yet firm peaches, halved and pitted
• 2 limes, cut into 1/4 inch slices
• 2 cups micro greens or baby mixed greens
• 1/2 cup toasted pecans

Directions: Lay the steak out on a large platter or piece of plastic wrap and rub both sides with the Ancho Chili Powder. Marinate for 1 hour so the flavors can penetrate the meat.

In the meantime, place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep food from sticking. Rub the peaches with oil and season with salt and pepper. Put the peaches cut-side down on the grill and cook for 5 to 8 minutes, until the flesh softens slightly and caramelizes. Turn them over with tongs and grill the other side for 3 minutes to char the skin; remove to a platter. Grill the lime slices for 2 minutes each side until slightly charred.

Scrape off the excess chili powder on the surface of the steak so it doesn't burn on the grill. Rub the steak with oil and season both sides with of salt and pepper. Grill the steak on the hottest part of the barbecue for 4 minutes per side, until well charred. Transfer the steak to a cutting board and let stand for 5 minutes. Cut the meat across the grain on the diagonal.

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