Edmonton-based chef Shane Chartrand easily made our 2019 Foodies of the Year list, and continues to wow with his celebration of Indigenous cuisine. For a taste of his creativity, track down some bison, dust off the grill, and give this charcoal skirt steak recipe a try. (Note: Skirt steak is tough, so be careful when cooking to be quick “on and off” the grill.)
Photo by Shane Chartrand
Charcoal Bison Skirt Steak with Dill Pickles and Sweet Red Mustard from Shane Chartrand Restaurant
1 kg bison skirt steak
3 long English cucumbers
6 oz red mustard seeds
4 bags charcoal
2 tbsp minced garlic
2 cups minced shallots
2 cups apple juice
4 cups apple cider vinegar, divided
4 cups wildflower honey
5 sprigs fresh dill
2 oz brown sugar
1 cup vegetable oil
Marinate the skirt steak in apple juice, minced garlic and shallot. Season with salt and pepper. Let sit for 24 to 36 hours.
Combine 2 cups apple cider vinegar with honey and fresh dill in a pot, and cook to reduce to half. Set aside.
Take cucumbers and carefully slice to sweet pickle thickness, then submerge in the pickling liquid and gently simmer for about 5 minutes, no longer.
Take cucumbers out of liquid and cool in the refrigerator. Be sure some of the liquid is still on the pickles.
Rinse red mustard seeds well, then add to a small pot. Add remaining 2 cups of cider vinegar, brown sugar and 2 oz of water and cook on medium heat until tender. (Add extra water if it gets a bit dry.) Cool.
Take out the skirt steak and slice into long strips against the grain. Heat up a charcoal grill (or use an open fire in an outside pit with charcoal) and cook quickly to caramelize the outside. Serve on a platter with mustard and pickles piled on top.