• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Modern Farmhouse Eats logo

  • Recipes
  • About
  • Portfolio
    • Work with Me
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • search icon
    Homepage link
    • Recipes
    • About
    • Portfolio
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Home » Recipes

    July 18, 2022

    Carne Asada Bison Tacos with Garlic Lime Crema

    • Share Recipe
    Jump to Recipe

    Easy jalapeño citrus marinade adds incredible flavor to bison flank steak while also making it insanely tender and juicy! Aside from marinating time, these bison tacos come together with just 20 minutes of prep time. Serve the delicious steak in warm tortillas with your favorite toppings and homemade garlic lime crema.

    carne asada flank steak inside tortilla shells with garlic lime crema

    This post is sponsored by The Honest Bison, who I am so excited to partner with! Recipe, photographs, thoughts and opinions are all my own.

    If you've never made carne asada, you absolutely have to try it!! Although it sounds kind of fancy, it's incredibly easy to make and requires little hands-on time. The steak takes on the bold citrus flavors of the marinade, creating the perfect steak taco. Even better, the steak is super tender when cooked right.

    I highly recommend bison for this recipe, but you can most definitely substitute beef flank steak, if need be. Bison has a rich, clean flavor that I love. It's also higher in protein and nutritionally superior to beef. If you're looking to give bison a try, The Honest Bison has 100% grass fed bison that you can order online, and it's shipped right to your door. I've now tried their bison and elk, and I really enjoy both!

    assembled carne asada bison flank steak tacos next to a beer

    Why you'll love this recipe

    • Tender, juicy & flavorful steak. Simple marinade that works wonders! It adds so much flavor while also helping to tenderize the steak.
    • Garlic lime crema. In my opinion, tacos always need a special sauce! This easy homemade sauce is fresh and flavorful.
    • Easy to make. Everything comes together so quick and easy using simple ingredients. Waiting for the steak to marinate is the most difficult part!

    What does bison taste like?

    When cooked properly, bison steaks are incredibly tender and full of rich flavor. Bison tastes similar to beef, but cleaner and almost sweeter. It also has zero gamey flavor.

    grilled flank steak on a plate

    Ingredients

    • Bison flank steak
    • Orange
    • Lime
    • Soy sauce
    • Olive oil
    • Cilantro
    • Garlic cloves
    • Jalapeño
    • Cumin
    • Black pepper
    • Corn tortillas

    Garlic Lime Crema

    • ¼ cup sour cream
    • 2 tablespoons mayo
    • 1 ½ tablespoons lime juice
    • lime zest from ½ lime
    • 1 large garlic clove, minced
    • ¼ teaspoon salt
    bison flank steak in packaging

    How to make bison tacos

    Carne asada bison tacos only require a few simple steps!

    1. Marinate the steak. Mix together a simple marinade made with citrus juice, jalapeño, cilantro and Mexican spices. Let the bison marinate for at least 4 hours or overnight.
    2. Prepare your favorite taco garnishes. Right before grilling the steak, chop up onion and cilantro, crumble queso fresco cheese and mash some avocado.
    3. Grill the steak. Grill the steak quickly over medium-high heat, then let rest for 5-10 minutes while you make the garlic lime crema.
    4. Make the garlic Lime Crema. This comes together in less than 5 minutes, but is the perfect bison taco addition!
    5. Enjoy! Serve the steak in warm corn tortillas with all the garnishes!

    What temperature do you cook bison steak?

    Since bison flank steak is thin, you want to grill it quickly over medium-high heat, between 375 to 450 degrees F, to get a nice sear on the outside while keeping the inside tender and juicy.

    How long to cook bison steak

    Bison flank steak cooks very quickly because it's thin and lean. Grill the steak for about 2 minutes per side, keeping a close eye on the internal temperature using a meat thermometer. Remove the steak from the grill when the thermometer reads 135-140 degrees F.

    bison flank steak with marinade in a shallow dish

    Best internal temperature for bison steak

    I highly recommend using a meat thermometer when cooking meat to ensure you don't overcook it, resulting in dry, tough meat. For bison steak, here are the temperatures for degree of doneness:

    • Rare: 125 degrees F.
    • Medium-rare: 125-130 degrees F.
    • Medium: 130-135 degrees F.
    • Medium-well: 135-140 degrees F.
    • Well: 140-150 degrees F.

    I like to cook bison steak to around 130 degrees. As it rests off the grill for 5-10 minutes, it comes up in temperature to around 135 degrees for medium doneness. It's still pink and juicy in the center, but not raw, and browned around the edges.

    Why you should let meat rest

    Cooking meat draws all of the juices to the surface of the meat, so when you cut into the meat without letting it rest, all of the juices will run out, leaving you with dry meat.

    So, let the cooked bison rest for 5-10 minutes after it's removed from the heat source. This allows the juices to redistribute throughout the meat, resulting in tender, juicy cuts.

    carne asada flank steak inside tortilla shells with garlic lime crema

    Recipe Tips

    • Grill quickly over high heat. Bison flank steak is both leaner and thinner than beef, meaning it cooks much faster. Make sure you keep a close on the bison flank steak so you don't overcook it. It will only take 3-4 minutes to grill the steak.
    • Use a meat thermometer. I can't stress enough how important it is to use a meat thermometer. It's the absolute best way to ensure you don't undercook or overcook the meat.
    • Don't cook the steak past medium doneness. Overcooking will result in tough steak. I like my steak with a pink, but not bloody, center. I cook the steaks until they reach an internal temperature of 135-140 degrees F for medium-rare, but as the steak rests, the internal temperature will rise to about 145 degrees F for medium doneness.
    • Plan for carryover cooking. When grilling any meat, you must always plan for carryover cooking. Meaning, for 5-10 minutes after the steak is removed from the grill, the internal temperature of the steak will continue to rise about 5-10 degrees.
    • Let the meat rest before slicing. Let the steak rest on a plate for 5-10 minutes to allow the juices to redistribute throughout the meat before slicing, ensuring a juicy steak. This also allows for carryover cooking.
    • Warm your corn tortillas. Corn tortillas are simply not good when they're cold or even room temperature. Warm the tortillas on the grill, in a skillet on the stove, or under the broiler.
    assembled carne asada tacos with garlic lime crema

    Frequently asked questions

    Is bison healthy to eat?

    Yes, bison is very healthy! Compared to beef, bison has more protein, less fat and calories and more iron.

    What type of bison is best?

    I recommend buying 100% grass fed and grass finished bison because it's nutritionally superior compared to bison that are conventionally raised on grain. If you're looking for high quality bison, The Honest Bison is the way to go! The bison are free to roam on pasture as nature intended. You can order online and everything is shipped to your door.

    Can I use flour tortillas?

    Yes, I just prefer corn tortillas for this kind of taco! Corn tortillas have great flavor, they just need to be warmed up before eating. So don't skip that part. If you use flour tortillas, I also recommend warming those up!

    Can I use beef flank steak?

    Most definitely! You will just need to adjust the grill time because beef flank steak takes longer to grill than bison flank steak. Bison flank steak grills up in about 2 minutes per side, whereas beef flank steak needs about 6 minutes per side.

    Can I cook the steak on the stove?

    Yes! I recommend using a cast iron skillet if you have, otherwise any nonstick skillet will work great. Using a nonstick skillet is a last resort because it doesn't allow you to get as nice of a sear on the outside of the meat.

    Heat a skillet over medium-high heat with a little oil. Once hot, cook the steak for about 2 minutes on both sides, or until the internal temperature reaches 135-140 degrees F.

    grilled flank steaks on a plate with lime wedges

    Storage & Reheating

    How to store leftover bison steak

    Cooked bison steak can be stored in the refrigerator for up to 3-4 days.

    How to reheat cooked bison steak

    To reheat bison steak, heat a cast iron skillet over medium-high heat with a little oil. Add the steak and quickly sear for 1-2 minutes per side, or until heated through.

    Alternatively, you can broil the steak in the oven. Place the steak on a baking sheet and broil for 1-2 minutes per side, or until heated through.

    assembled carne asada tacos with garlic lime crema

    If you enjoyed this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below! I'd love to hear from you! If you’re on Instagram, share a picture of the food you created and tag me at Modern Farmhouse Eats! I enjoy seeing all the pictures! 😊

    carne asada flank steak inside tortilla shells with garlic lime crema

    Carne Asada Bison Tacos with Garlic Lime Crema

    Rachel Riesgraf
    Easy jalapeño citrus marinade adds incredible flavor to bison flank steak while also making it insanely tender and juicy! Aside from marinating time, these bison tacos come together with just 20 minutes of prep time. Serve the delicious steak in warm tortillas with your favorite toppings and homemade garlic lime crema.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 4 mins
    marinate time 4 hrs
    Total Time 4 hrs 24 mins
    Course Dinner
    Servings 4 servings

    Ingredients
      

    • 1 pound bison flank steak (or beef flank steak - see notes*)
    • corn tortillas for serving
    • optional garnishes: mashed avocado, finely chopped onion, finely chopped cilantro, queso fresco or cotija cheese, hot sauce

    Marinade

    • 1 orange, juiced (about ½ cup)
    • 1 lime, juiced (about 2 tablespoons)
    • 2 tablespoons soy sauce
    • 2 tablespoons olive oil
    • ¼ cup cilantro, finely chopped
    • 4 garlic cloves, minced
    • 1 jalapeño, seeds removed and finely chopped
    • 1 teaspoon cumin
    • ¼ teaspoon black pepper

    Garlic Lime Crema

    • ¼ cup sour cream
    • 2 tablespoons mayo
    • 1 ½ tablespoons lime juice
    • lime zest from ½ lime
    • 1 large garlic clove, minced
    • ¼ teaspoon salt

    Instructions
     

    • In a shallow dish, mix together the marinade ingredients. Add the steak and make sure that both sides are well coated in the marinade. Marinate in the fridge for 4 hours or overnight.
    • Preheat the grill to medium-high heat. Remove the steak from the marinade and pat dry with paper towels. Grill over direct heat for about 2 minutes per side, or until the internal temperature reaches 125-130 degrees F. Remove from the grill, and let the steak rest for 5-10 minutes before slicing. The internal temperature will continue to rise from carryover heat bringing the steak closer to 135 degrees F for medium doneness.
    • While the steak rests, mix together the garlic lime crema ingredients.
    • Thinly slice the steak at an angle against the grain. From there, cut the strips into small pieces, if desired.
    • Warm the corn tortillas, then spread with smashed avocado and top with steak. Garnish with onion, cilantro, queso fresco and garlic lime crema. Finish with a few dashes of hot sauce, if desired.

    Notes

    *Beef flank steak is bigger and thicker than bison flank steak, so you will need to grill it a little longer, about 6 minutes per side until the internal temperature reaches 125-130 degrees F.
    Did you make this recipe?I'd love to hear from you! Rate the recipe and leave a comment below or share a picture on Instagram and tag @ModernFarmhouseEats

    This post may contain affiliate links. Please see my privacy policy for details.

    « Sourdough Pancakes (Sourdough Discard Recipe)
    Italian Beef Sandwich with Roasted Garlic Aioli »
    • Share Recipe

    Recent Recipes

    scooping the mashed potato bake
    pork tenderloin medallions and roasted potatoes served over whipped goat cheese spread on a plate and topped with cranberry sauce
    dutch baby in a skillet topped with powdered sugar, spiced cranberries, and whipped cream
    bourbon bbq bison meatballs in a skillet

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Jeff R says

      February 02, 2023 at 9:49 am

      Good morning Maam,

      I came across your website and specifically this recipe via the "Honest Bison" website. I was just reading through your recipe and accompanying recipe notes & background which I thought was great. However, i do believe you have a small typo in the method of recipe.

      It states, "...internal temperature will continue to rise from carryover heat bringing the steak closer to 145 degrees F for medium doneness."

      I believe you meant 135 (F) for medium. WIth bison especially, since it is so lean, at 145(F) that piece of meat would be extremely overcooked and would resemble more like shoe leather in texture.

      I don't know if that is what you meant, but just wanted to bring it to your attention.

      Reply
      • Modern Farmhouse Eats says

        February 03, 2023 at 4:04 pm

        Jeff, thank you so much for pointing out that typo! I have the correct temperature in the body of the post, but somehow wrote it wrong in the recipe. I made the change. Thanks again!

        Reply

    Primary Sidebar

    Rachel Riesgraf

    Hey There!

    I’m Rachel Riesgraf, a recipe developer and food photographer. Welcome to my modern farmhouse! Growing up on a farm, I learned how to create the best homestyle recipes using fresh, seasonal ingredients. I carry that same style of cooking and baking with me as I develop easy, from scratch, comfort food recipes for the busy, modern cook.

    Learn more about me →

    Join Our Community!

    I provide the delicious homestyle recipes. You do the cooking and eating!

    Let's Connect!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok

    Footer

    ↑ back to top

    About Me

    Contact

    Recipe Index

    Let's Connect!

    Facebook

    Instagram

    TikTok

    Pinterest

    Copyright © 2022 Modern Farmhouse Eats | Privacy Policy

    • Facebook
    • Pinterest