Bison Flank Steak with Farro and Red Wine and Blueberry Compote

1 hour

Serves 2-3

Skip the beef and find some meaty bison steaks at a farmers’ market to grill up this summer. Chef Sean Cutler's blueberry reduction pairs perfectly with the tender meat, earthy farro and wilted greens.


Bison Steak:

1 pound bison flank steak

2 peaches, de-stoned and quartered

Swiss Chard:

5 large leaves of Swiss chard

1 teaspoon olive oil

¼ cup white wine

1 clove garlic minced

1 small shallot minced

1 Tbsp. butter

Blueberry compote:

2 cups blueberries berries

½ cup red wine

1 sprig rosemary

1 tablespoon sugar


1 ½ cups farro or wheat berries

4 cups chicken stock

1 teaspoon canola oil

1 cup diced yellow onion

2 cloves garlic, minced

¼ teaspoon salt

1 tablespoon butter


    Bison steak:
  1. Pat the flank steak dry with a paper towel and season liberally with salt and pepper.
  2. Make sure the grill is clean and brushed with oil and place the flank steak on the grill .
  3. Cook on each side for around six minutes for medium-rare (note: flank steak is at its best at medium-rare to medium. Anything less or more cooked become very chewy and tough)
  4. Take the steak off the heat and let rest for 5-10 minutes.
  5. As the steak rests put the peaches on the grill until they are marked on both side. Remove from the grill.
  6. Once the steak has rested slice into thin strips against the grain.
  7. Cover and keep warm until ready to serve.
  8. Swiss Chard:
  9. In a frying pan on medium heat add the olive oil garlic and shallots and cook until translucent.
  10. Add the Swiss chard and the chopped stems and let cook for a few minutes until chard is wilted.
  11. Add the white wine and toss the chard until it’s coated.
  12. Let the wine reduce until it’s almost gone and then add butter.
  13. Turn off the heat and mix until the butter is incorporated.
  14. Keep warm on stove until ready to serve.
  15. Blueberry compote:
  16. Simmer all the ingredients together in a medium pot on medium-high heat and cook until reduced to a syrup-like consistency, about 10 minutes.
  17. Remove rosemary sprig and set aside until cooled to room temperature.
  18. Farro:
  19. Rinse farro with cold water and drain.
  20. On medium heat, cook onions and garlic until softened, about 5 minutes.
  21. Add stock and salt. Bring to a boil over high heat.
  22. Next, reduce heat to low, cover and cook for 25-30 minutes (until farro is soft, but slightly chewy). Drain any remaining liquid and stir in butter.
  23. Keep warm on stove until ready to serve.
  24. To serve:
  25. Place farro on a serving platter. Lay sliced bison on top along with grilled peaches and wilted swiss chard.
  26. Spoon blueberry compote over top and sprinkle with a little coarse salt.

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