Bison Skirt Steak Saltimbocca | It’s Only Food w/ Chef John Politte

Bison Skirt Steak Saltimbocca
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BISON ARE RAISED ON OPEN GRASS PASTURES
NO HORMONES, ANTIBIOTICS, PESTICIDES, OR STEROIDS-THEIR BISON ARE 100% NATURAL.
AT WILD OASIS BISON, CUSTOMERS CAN EXPLORE A DELECTABLE SELECTION OF OVER 25 CUTS, INCLUDING STEAKS, ROASTS, AND GROUND OPTIONS, ALONG WITH THEIR BISON JERKY, SNACK STICKS, SUMMER SAUSAGE, AND SALAMI.
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Hey everybody and welcome back to its only food with Chef John pit today we’re going to be showing you how to make bison skirt steak salt and boka cue the Music welcome back thanks a lot for joining I appreciate you watching on whatever platform you’re joining us on don’t forget to like and subscribe this channel like I said we’re making bison skirt steak salt and bokeh so let’s drop down here and see what our ingredients

Are we have got 4 oz of Bison skirt steak we’ll talk about this in a minute a half a teaspoon of kosher salt a half a teaspoon of black pepper four fresh Sav leaves one thin slice of Pudo 1/4 cup of olive oil two medium cloves of

Garlic one quartered onion that we have Julien a half a cup of corini mushrooms thir a cup of chicken broth thir of a cup of white wine and 1 tablespoon of cold butter all right as you can see here we are using a bison skirt stick

And it says right there wild Oasis bison this is a wonderful company that I am doing this video for I want to tell you a little bit about them before we start here wild Oasis bison is a woman-owned and family operated bison Ranch it’s 100% grass-fed and grass finished bison

Meat the Bison are raised on open grass pastures with no hormones antibiotics pesticides or steroids their bison are 100% natural wild Oasis bison’s customers can explore a delectable selection of over 25 Cuts including steaks roasts and ground options along with their bison jerky snack sticks summer sausage and salami you can

Discover the full range online at their website wild Oasis bison.com and in the bottom there in the description box you will see a discount code for 10% off your order just punch in Chef 10 when you check out we are using the skirt steak I’m going to switch over our our

Frame here and we’re going to start cutting this up all right I have cut this open and I’m going to pull out our skirt stick as you can see there is quite a bit here this is a pretty good size skirt steak as you can see but we’re not

Going to use all this I’m going to cut off about this much right here and I’m going to set aside the rest for later all we’re going to do is focus on this piece here because this recipe Down Below in the description box is for one serving so

I’m looking for any kind of fat or connective tissue and as you can see there’s not a whole lot on here I’m going to trim any bit that there is off but there’s not a whole lot just on that edge there a little bit there next thing you want to

Do is you want to just little salt and pepper on it I got Four Leaves of sage here I’m just going to put two on that side we’re going to take our Pudo that we’ve got just going to lay this down I’m going to flip the side we got the the

Leaves and the salt and pepper on I’m going to put it right down on top we’re going to take our salt and pepper and our other two leaves and put them right in there and then we’re going to take our pter that we’ve got and we’re just going

To press it right on in there and that is ready to go I’ve got two garlic cloves here I’ll do this off the bloody board all you’re basically doing with the two garlic cloves is you’re taking a knife and you’re just going to smash them like that

And you’re ready to go over to your frying pan where we’re going to start cooking this up I’ll meet you over there all right as you can see we have got our Mison plas all ready to go got our Pudo wrapped skirt steak we got the garlic

That we crushed little salt and pepper there with our oil then we got our mushrooms our onions our wine our chicken stock our butter a plate to let the Saks rest on and then of course AR utensils that we anticipate that we will need I’m going to go ahead and set up

The shot in the cast iron pan and we’ll start cooking all right I basically want a medium to medium high heat I’m going to add half of our oil into the pan let that get hot all right our Pan’s hot got our onions right into the pan there throw a

Little salt and pepper in there and we’re just going to stir these up what we want to do is we want to caramelize these let them cook down till they start getting color change and their sugar start to come out a little more all right we can

See starting to turn low color so now we’re going to add our mushrooms right on in there porcinis you can find them if you don’t have fresh porcinis in your store in the produce section they might have dried porcinis uh ask your grocery they’ll let you know but you got to rehydrate these

Uh porcinis with a little bit of hot water boiling water to rehydrate them you don’t want to eat them when they’re hard we’re just going to do the same thing we’re going to cook this all down until everything is full of color almost looks like it’s burnt but it ain’t burnt it’s just

Changing color and caramelizing little more oil in there that was the wine oop I want to waste the wine little more oil Stir It Up and the wine help to De glaze a little bit all right we’re throwing our smash remember we smashed these we’re leaving

Them whole both of them we just want to impart their flavor so we’re just going to leave this to cook till it Cooks down down all right as you can see this has got a nice color on it it’s charred nicely caramelized whatever you want to call it the onions the

Mushrooms and it also has imparted the flavor of all this into the pan Which is going to be useful when we do the oil right in there I’m going turn the heat down just a bit and we’re going to take our skirt steak that we wrapped with the pido and underneath are those

Thyme leaves I want to make sure this isn’t too hot and we’re just going to set it right in there and we’re going to leave it alone we’re going to let it cook for about 2 minutes 2 to 3 minutes on each side all right 2 minutes we’re just

Going to flip this over now you see how nicely charred that Pudo is that Buffalo is cooked very nicely but we got a nice color crust on that Pudo and those th leaves or those Sage leaves under there smell really really good two more minutes on this

Side all right we’re looking at 2 minutes on this side too you got the same thing happen on the other side we got the nice Char on that pido I’m taking it off and putting it on a plate we’re going to let that rest while we do our next step here we’ve

Got our chicken stock and we got our white wine we are just going to let this Reduce by half on about a medium heat you want to scrape up everything on the bottom of that pan get it all into the flavor you don’t want to throw that down the drain when

You’re scrubbing it it will take the big burnt pieces out of here though yeah you want to let this Reduce by about half it’ll thicken up just a little bit as it reduces this is going to be our sauce our steak is over here our skirt stick

Is over here resting we got a little bit of salt and pepper we’re going to throw in here and I’m going to keep cleaning up while this reduces all right this is reduced by half barely any liquid in there I’m going to take our tablespoon of butter

Cold butter make sure it’s cold butter and you want this to just introduce it into your sauce and you just want it to slowly melt into that you want it to emulsify everything so you get a nice sauce this will help thicken it as well and give it a little

Taste maybe just a pinch more salt and pepper There’s your sauce we’re going to take this over plate it Up All right those were some beautiful pictures this I I did taste that shot where I had the fork load of it and it’s really good but I’m going to show you there’s a shot there I’m going throw some of this onions on there too we’ll get to that

But and then there’s a shot there of this wonderful meat that Pudo really makes the Buffalo tastes fantastic the sage leaves have just really really uh impacted the flavor I mean this is very rustic it’s very uh definition I can it’s a very rustic dish with the mushrooms the earthiness of those

Mushrooms and the onions caramelized I forgot to add the uh more Sage leaves into our sauté when we were caramelizing all those aromatics and the mushrooms I forgot to add Sage leaves cuz those cook up and crumble up and get dried out just like this and it looks nice as well but

There’s a shot of all the good stuff in there yeah this is really really good one more bite of the bison and you notice that I didn’t pound and tenderize the skirt steak when we open it up when I cut off a piece there’s really no need for it this is so

Thin and it just cooked so great um it seared nicely cooked all the way through usually you don’t want to cook bis and fast like that but with the pido and it kind of a little protector there’s another bite there hope you can see that

On that shot but this is this is really good like I said the recipe is down in the description box of the first pin comment go check that out but you want to go to Wild O’s bison to get this bison and don’t forget that discount

Code of Chef 10 that you’ll see down below in the dis description box or in the first pin comment um this is worth it this is good meat wild ois bison I hope you give it a try take care of yourselves we’ll see you again real soon these rappers don’t listen well let

Me show them something you hear that beat bumping bumping from the Soul Kitchen now what you fixing up good food soul food come and pick it up these rappers don’t listen well let me show them something you hear that beat bumping bumping from the Soul Kitchen