Polynesian Bison Flank Steak
We wanted to mix our steak routine up and try a recipe from Polynesia following our 'Bison around the World' exploration! This steak was sweet, juicy, and definitely went well with a pineapple-ginger juice (recipe for that here)! Spices and flavors you would typically see in Polynesian foods include ginger, garlic, cumin, coconut, pineapple, etc. which are filled with vitamin C and perfect for a healthy diet. Mix in this steak with your week and see if you enjoy it!
1/2 cup pineapple juice
1/2 cup soy sauce
1 tablespoon ginger (we used powdered ginger, but fresh ginger is good too!)
1 tablespoon honey
2 teaspoon garlic powder (or 2 garlic cloves)
1 - 2lbs bison flank steak
1 tablespoon olive oil
In a zippable bag, combine the pineapple juice, soy sauce, ginger, honey, garlic, and flank steak. Place the bag in the refrigerator for 3 hours minimum (we marinated for 12 hours).
Prior to starting the stove, remove the steak bag from the refrigerator and let sit until close to room temperature.
On a skillet, add 1 tablespoon olive oil and heat the pan to high.
Reserve the marinade and sear the steak on both sides of the skillet, then turn the skillet to low, pour some of the marinade over the steak, and cover the skillet with a lid. Because flank steak is low-fat, we want to cook it on low and slow!
After the bison reaches your desired temperature, take it out of the pan and tent the meat. If you'd like gravy, add the remaining marinade and heat until boiling, and add some flour to make gravy.
Cut the flank steak and serve!