All Fired Up!!! Buffalo Flank Steak

A new found cousin of mine submitted the yummy tasting recipe -Buffalo Flank Steak- to a local publication in Oklahoma.

The publication comes out every year, and features several kinds of recipes. I really like the sound of the Buffalo Flank Steak (am gonna add it to my easy camp meals recipe list).

Here's my cousin Bev's recipe..........

Ingredients:

• Buffalo Flank Steak- 1 1/2 lb.
• 1/3 Canola oil
• 2 Tsp. minced fresh thyme,
• 1/4 cup minced parsley
• 2 Tsp. minced fresh rosemary
• 1/4 cup minced shallots or green onions
• fresh ground pepper to taste

In a large bowl combine all ingredients. Place flank steak in bowl and cover. Refrigerate for at least 6 hours or up to 24 hours. Be sure to turn steak once or twice.

Light your charcoal grill or preheat your gas grill to high.

Meanwhile, in a large heavy skillet:
Melt 1/4 cup butter over medium heat, add 1/2 inch slices of 2 onions…stir occasionally till golden brown.

Add 1/2 cup cider vinegar, stirring to scrape up brown bits on bottom of pan.

Stir in 1 cup brown sugar and cook stirring frequently till thick, about 8-10 minutes.

Stir in 2 cups fresh or frozen blueberries and remove from heat.

Season with pepper to taste.

This can be done ahead of time if you are camping, take it with you and reheat on the grill in a cast iron skillet or a foil wrap.

Remove steak from marinade. Discard marinade.

Place steak on grill and cook for 2 minutes on each side for medium rare ( Bison can get too tough if cooked longer).

Transfer steak to a carving board, tent with aluminum foil and let rest for 4 minutes.(No drooling….and no sampling, be patient, it will be worth the wait!!!!)

The steak will continue to cook in the foil tent…..

Reheat onion mixture over low heat. Cut steak into thin slices against the grain and top with onion sauce.

Serves 4