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Paired with dill pickles and sweet red mustard, this bison recipe from Shane Chartrand Restaurant is a true original.
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.)
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 sugar1 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.
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