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Freshly harvested tomatillos from the Wild Idea Buffalo Garden make our Wild Idea Bison Cilantro Marinated Skirt Steaks super delicious! We’ve done the work for you by pre-marinating this flavorful cut –  making it a great, go to dinner item when time is tight. Add a quick sauté  of Roasted Corn Relish and grilled potatoes and dinner is served! Cilantro Skirt Steaks with Roasted Corn Relish (serves 4) This flavorful dish is a favorite of mine. The clean citrus marinade flavors compliment the grass-fed bison and the fresh garden vegetables make it a real celebration of the season. It’s quick and easy to prepare, and is as pleasing to the eye as the palate. Serve with grilled/baked potatoes for a complete simple supper. *To avoid fine dicing the vegetables for the relish, you can flash process coarse cut vegetables in a food processor. Ingredients: 1 – 1 lb. Wild Idea Buffalo Pre-marinated Skirt Steak 4 – cups Roasted Corn Relish Halved cherry tomatoes Preparation: 1) Allow packaged steak to rest at room temperature for 2 hours. Remove pre-marinated Buffalo Skirt Steak from package and shake off the excess marinade. 2) Preheat gas grill to high heat, or prepare charcoal or wood fire to amber/white coals. 3) Place steak over the hottest area of the grill and grill steak for 1½ minutes on each side, closing grill lid while grilling. 4) Remove steak from grill and place on platter or cutting board and cover with foil. Allow covered steak to rest for a few minutes before slicing. 5) Slice steak on the bias and top with 1 cup of the Roasted Corn Relish.  Garnish with halved tomatoes. Pass remaining relish with meal. Roasted Corn Relish Ingredients: 3 – cups fresh corn kernels, about 4 ears of corn 2 – tablespoons olive oil 1 – red onion, diced 1 – red bell pepper, diced 1 – jalapeno pepper, diced 3 – garlic cloves, minced 2 – teaspoons cumin 1 – teaspoon coriander 2 – limes, juiced, about ¼ cup ¼ cup cilantro, chopped 1 – teaspoon salt Preparation: 1) In heavy or cast iron skillet, over high heat, roast corn in seasoned, dry pan, tossing occasionally until lightly blackened, about 4 minutes. 2) Transfer roasted corn into a bowl. 3) Return pan to burner. Add the olive oil and heat. Add the red onion, peppers, cumin and coriander and sauté for 3 minutes, tossing occasionally. 4) Transfer vegetables into the corn dish and add lime juice and chopped cilantro. Toss to incorporate. 5) Season with salt, adjusting to taste. Serve at room temperature, hot or cold. *If you have left over Roasted Corn Relish, serve over other grilled meats or with tortilla chips. BUY CILANTRO SKIRT STEAKS