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Bison skirt steak tacos are so good. This week I decided to make something using our bison skirt steak. I wanted something quick and easy, so I decided to make my all-time favorite meal--BISON SKIRT STEAK TACOS! To prep, I let the skirt steak thaw to room temperature; I always do this so that the cooking will be consistent throughout the meat. I then cut the steak in half (skirt steak is a long cut) and rubbed it with Santa Maria seasoning. This is the seasoning that made Tri-Tip steak famous in California. I then drizzled a cast-iron pan with olive oil and preheated it on a little less than medium-high.
While the pan heated, I thinly sliced a red onion and set out my favorite salsa, cheese, and sour cream. Once the pan was heated, I cooked the skirt steak for 2 minutes a side. The skirt steak is a thin cut, so it doesn't take long to cook it. I then removed it from the pan and let it rest on a cutting board for 5 minutes. After resting, I cut the skirt steak into thin (1/2") strips.
After warming a few tortilla shells, I loaded them up with juicy skirt steak, onions, cheese, salsa, and sour cream--the rest is history! Skirt steak tacos are amazing, and it's a simple meal to make. Order some of our skirt steak and make some bison skirt steak tacos! Let us know how they turn out in the comments below.
Elk runs about 5% fat. Beef runs 20%. That difference is why most people ruin their first elk burger — and why the fix takes six steps and under ten minutes.
Burnt ends without babysitting a brisket for 12 hours? Our smoked bison bacon ends get you there in about two hours — sticky, caramelized, lean, and gone the second they hit the table. Grab the recipe.
If you’ve never cooked a bison steak before, you’re in for something special. Bison has a clean, slightly sweet richness that stands apart from beef—deeper in flavor, leaner in fat, and remarkably tender when treated right. The problem? Most people cook it exactly like beef and end up with a dry, overcooked disappointment.
This recipe fixes that. We’re using a cast-iron sear with a butter-baste finish—a method that builds an incredible crust while keeping the interior rosy and juicy. It’s simple, fast, and absolutely foolproof once you understand the one rule that matters most: bison cooks roughly one-third faster than beef.
