The flank steak is a bison steak cut from the abdominal muscles or lower chest of the animal. The cut is common in Colombia, where it is known as sobrebarriga, literally meaning "over the belly".
1 Bison flank steak
1 tsp Salt
1/4 tsp Pepper
Sprinkle bison flank steak with 1 tsp salt and 1/4 tsp pepper. For gas or charcoal grill, place steak on the rack on an uncovered grill directly over medium-high heat. Grill for 8 to 10 minutes or until desired doneness. Cover bison flank steak with foil and let stand for 5 minutes. Thinly slice steak across the grain.
This steak can be served on a salad, in stir fry or as a roulade stuffed with your favorite fillings(sliced onions, spinach & feta cheese, etc.)