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BBQ Buffalo Flank Steak with Asian Summer “Slaw”

BBQ Buffalo Flank Steak with Asian Summer “Slaw”


  • - 2 bison flank steaks (cleaned and scored)
  • - 1 recipe Korean “Bulgolgi” marinade (available in Asian food markets) or your favourite Asian style marinade. Reserve some for plate presentation.
  • - 1 head green cabbage, leaves separated, washed and sliced very thin
  • - 1 small head Napa cabbage, quartered, core removed and sliced as thin as possible
  • - 1 bunch fresh coriander washed well and drained
  • - 2 bunches green onions sliced think on the bias
  • - 2 carrots peeled and grated
  • - Toasted sesame seeds
  • - Toasted ground peanuts (optional)
  • - ¼ cup (50 ml) sesame oil
  • - ½ cup (125 ml) soy sauce
  • - 1 tbsp (15 ml) finely grated ginger
  • - 2 tbsp (30 ml) rice vinegar


  • - marinate the flank steak with the Asian marinade for 2 to 4 hours, turning twice.
  • - Prepare the Asian slaw just prior to serving in order to keep vegetables crunchy. Mix the green cabbage, Napa cabbage, green onions and carrots.
  • - Combine sesame oil, soy, ginger, vinegar, chili and some of the green onions. Mix well, season to taste (add chili or soy).
  • - Heat BBQ to very high heat, brush grill with oil.
  • - Remove meat from marinade and drain well. Place steak onto grill and cook for 2-3 minutes per side, remove and let rest for 5 minutes.
  • - Prepare the slaw, add the dressing and mix well.
  • - Mound slaw onto plates, slice steak thin across the grain and place on top. Sprinkle with green onions, chopped coriander, peanuts and drizzle with reserved BBQ sauce.