Tangled Bison Flank With Celery Root Coulis & Sherry Vinaigrette

Great Bison Flank recipe that you can prepare ahead of time and is a breeze to pull off when you're ready to eat!

Marinated Bison Flank Steak Ingredients:

  • 3 lbs Bison Flank Steak or (8 oz per serving)
  • 1/4 cup grainy mustard
  • 1/4 cup red wine
  • 3 tbsp roasted almond oil (or olive oil)
  • 1 tbsp thyme leaves
  • 1 tbsp rosemary leaves
  • 1/2 tsp chili flakes
  • 1/2 tsp cracked black pepper

Method: 

  1. Clean bison flank steak of any membrane and tissue.
  2. Combine remaining ingredients.
  3. Add bison and marinate. For best results marinate 2-3 days, turning meat occasionally.

Celery Root Coulis Ingredients: 

  • 1 only celery root (small)
  • 3 cups light stock (chicken or veal)
  • Salt White Pepper
  • 3 tbsp butter
  • 2 tbsp shallot (chopped)
  • 1 tbsp garlic (minced)
  • 1 tsp chopped thyme
  • 1 tsp chopped sage

Method: 

  1. Peel celery root and cut into pieces and boil with stock until soft.
  2. Puree in a blender until smooth.
  3. Season to taste with salt and pepper.
  4. Set aside for future use.

Sherry Vinaigrette Ingredients: 

  • 1 tbsp dijon mustard
  • 1 only egg yolk
  • 3 tbsp honey
  • 1/3 cup canola oil
  • 50 ml dry sherry
  • salt and pepper

Method: 

  1. In a bowl, whisk together mustard, honey and egg yolk.
  2. Slowly add the oil while whisking vigorously. Mixture should be thick.
  3. Add sherry and season with salt and pepper to taste.
  4. Set aside for future use.

Assembly: 

  1. Season then cook flank steak on pre-heated BBQ.
  2. Close the lid so the smoke adds flavor.
  3. Cook for 3-5 minutes a side. Remember rare is good! Set aside and let rest.
  4. In a saucepan melt the butter, add shallots, garlic and herbs.
  5. Add the celery root puree when the shallots and garlic start to brown.
  6. Bring to simmer adding water if necessary to achieve sauce consistency.
  7. Season to taste.
  8. Place in warmed serving dish or container.
  9. Carve the flank steak across the grain and gather in "Tangled" portions.
  10. Place on celery root coulis and drizzle with sherry vinaigrette.

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