Whenever I’ve cooked flank steak on the grill or in a stir fry, instructions have always said to “slice on the bias” for tenderness. Unfortunately, you can’t do that with this recipe. I have to wonder if a flank steak, whether bison or beef, is the best cut of meat for this recipe, particularly since bison is so incredibly lean. The recipe says to cook for 35-40 minutes, but has no cooking temperature indicated. I looked up stuffed beef tenderloin on this site, and all recipes said to cook at 425 degrees F, so that’s what I did. Took the meat out at 25 minutes, and it was just slightly pink, overcooked for us contributing to the chewiness. Probably 5 minutes less would have been better as far as doneness goes. The flavor of the bison was sweet and the filling was good, but unfortunately, the meat itself was tough. From an eye appeal point of view, I also think it would have benefitted from slightly browning the meat on the stovetop before going into the oven, as visually, it did not develop a nice browned crust. This is my first time cooking bison, and I did like the flavor of this recipe, but I’m not sure this is the best way to cook bison flank steak.
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Whenever I’ve cooked flank steak on the grill or in a stir fry, instructions have always said...