Buffalo Flank Steak: A Taste of the American West

I remember my grandfather, a rancher from Montana, making this dish. The rich aroma of the buffalo steak simmering on the stove always filled the house with a comforting warmth. He’d serve it with a simple side of mashed potatoes and green beans, a meal that spoke of hard work and the vast open spaces of the West. This recipe is my attempt to recreate that nostalgic flavor and share a piece of my family history.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 2 hours 10 minutes
• Total Time: 2 hours 15 minutes
• Servings: 1
• Yield: 1 serving
• Dietary Type: High-Protein

Ingredients

• 1 lb buffalo flank steak, well trimmed
• 2 tablespoons butter
• 1 tablespoon flour
• Salt & pepper
• Water, boiling
• 1 teaspoon parsley flakes or 2 teaspoons parsley, freshly chopped

Equipment Needed

• Heavy frying pan
• Baking dish (optional)

Instructions

1. Start by melting the butter in a heavy frying pan over medium-high heat. Make sure the pan is hot enough to get a good sear on the steak.
2. Lightly dust the buffalo flank steak with flour on both sides. This will help create a nice crust when searing and also thicken the sauce later on.
3. Carefully place the floured steak into the hot pan and brown well on both sides. This step is crucial for developing flavor. The Maillard reaction, responsible for browning, creates hundreds of flavor compounds.
4. Add enough boiling water to the frying pan to just cover the meat. Using boiling water helps maintain the temperature and prevents the meat from seizing up.
5. Cover the pan tightly and cook very slowly over low heat until the meat is fork tender. This can take anywhere from 1.5 to 2 hours, depending on the thickness of the steak and the heat of your stove. Check the water level periodically and add more boiling water if necessary to keep the meat covered.
6. Alternatively, after browning the flank steak in the pan, you can transfer it to a baking dish. Add the boiling water as before, cover the dish, and bake in a slow oven (300°F) for 1 1/2 hours or until the meat is tender.
7. Once the steak is fork tender, remove it from the pan (or baking dish) and place it on a warm platter. Allowing the meat to rest slightly helps the juices redistribute, resulting in a more tender and flavorful final product.
8. Season the steak generously with salt and pepper to taste. Adjust the seasoning according to your preference.
9. Sprinkle with parsley flakes or freshly chopped parsley for a touch of freshness and visual appeal.
10. To serve, cut the flank steak in thin, slanted slices against the grain of the meat to improve tenderness. This step is essential, as flank steak can be a bit tough if not sliced properly.

Expert Tips & Tricks

• Don’t overcook the buffalo steak. Buffalo meat is leaner than beef and can dry out quickly if cooked too long. Fork tenderness is your guide.
• If you want a richer sauce, deglaze the pan with a splash of red wine or beef broth after browning the steak, before adding the boiling water.
• For added flavor, you can add a bay leaf, a sprig of thyme, or a few cloves of garlic to the cooking liquid. Remember to remove them before serving.
• Pounding the flank steak lightly with a meat mallet before cooking can also help tenderize it.
• Resting is Key: Let the steak rest for at least 10 minutes before slicing. Tent it loosely with foil to keep it warm.

Serving & Storage Suggestions

Serve the buffalo flank steak immediately while it’s hot and tender. It pairs well with classic sides like mashed potatoes, roasted vegetables, or a simple green salad. For a more rustic presentation, serve it directly from the pan or baking dish.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the steak in a skillet over low heat with a little bit of the cooking liquid, or microwave on low power until heated through. Be careful not to overcook it, as it can become dry. You can also freeze the leftover steak for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	232.9 kcal	N/A
Calories from Fat	208 g	89%
Total Fat	23.1 g	35%
Saturated Fat	14.6 g	73%
Cholesterol	61.1 mg	20%
Sodium	165.1 mg	6%
Total Carbohydrate	6.1 g	2%
Dietary Fiber	0.3 g	1%
Sugars	0.1 g	0%
Protein	1.1 g	2%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and preparation methods.

Variations & Substitutions

• For a spicier dish, add a pinch of red pepper flakes to the cooking liquid.
• If you don’t have buffalo flank steak, you can substitute it with beef flank steak or skirt steak.
• To make a gravy, remove the steak from the pan after cooking and whisk a tablespoon of cornstarch into the remaining liquid. Cook over medium heat until thickened, then season with salt and pepper to taste.
• Add vegetables: Toss in carrots, celery, and onions during the braising process for extra flavor and nutrients.
• Mushroom Sauce: Sauté sliced mushrooms in butter and garlic after the steak is cooked. Spoon over the sliced steak for a delicious topping.

FAQs (Frequently Asked Questions)

Q: How can I tell if the buffalo steak is cooked enough?
A: The best way to check doneness is to use a fork. The meat should be very tender and easily pierced with a fork when it’s ready.

Q: Why is it important to slice the flank steak against the grain?
A: Flank steak has long muscle fibers, and slicing against the grain shortens these fibers, making the meat much more tender and easier to chew.

Q: Can I cook this recipe in a slow cooker?
A: Yes, you can. Brown the steak in a skillet first, then transfer it to a slow cooker with the boiling water and other ingredients. Cook on low for 6-8 hours, or until the meat is tender.

Q: What’s the best way to prevent the buffalo steak from drying out?
A: Avoid overcooking it, and make sure to keep the meat covered with liquid during the cooking process. Slow, low cooking is key to tender, moist results.

Q: Can I use dried parsley instead of fresh?
A: Yes, you can. Use half the amount of dried parsley as you would fresh parsley (1 teaspoon of dried parsley flakes is equivalent to 2 teaspoons of fresh parsley). Fresh parsley will provide a brighter, fresher flavor, but dried parsley is a convenient alternative.

Final Thoughts

This Buffalo Flank Steak recipe is more than just a meal; it’s a connection to the past, a celebration of simple ingredients, and a testament to the deliciousness of slow-cooked comfort food. I encourage you to try it out and experience the flavors of the American West. Don’t be afraid to experiment with variations and make it your own. And please, share your feedback – I’d love to hear how it turns out for you! Serve it with a robust red wine for a truly memorable experience.