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Steak tacos

Sydney Keddy (Oland)
If you’ve got any bison steaks from this season’s hunt, this is a great place to use them; if not, try out a beef flank steak from the grocery store and make sure to slice the meat against the grain for optimal tenderness. This simple sauce is also excellent on chicken or even brushed on hot dogs or burgers.
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Servings 4

Ingredients
  

  • 2 steaks about 1 pound each
  • Salt and pepper to taste
  • 2 Tbsp hoisin sauce
  • 1 tsp sriracha
  • 1 Tbsp oyster sauce
  • Sliced scallions to garnish
  • Chopped cilantro to garnish
  • Sliced cabbage to garnish
  • 1 package small tortillas

Instructions
 

  • Build a fire and let it burn down until you have a few flames and a solid bed of coals. Place grill over coals and let the grill heat up for a few minutes. Season the steak with salt and pepper. Mix together hoisin, sriracha, and oyster sauce.
  • Place the steaks on the grill and sear until just beginning to brown, then flip and brush with sauce. Flip again and let the sauce caramelize on the grill. Cook until desired doneness—about 3 minutes per side for a medium-rare steak. Remove from the grill and brush with sauce.
  • Place tortillas on the grill and toast over the fire until just beginning to brown.
  • Let the steak sit for 5 minutes before slicing and serving on toasted tortillas topped with scallions, cilantro and sliced cabbage.