Bison Strip Steak with Chimichurri Sauce
Grilled bison strip steak and chimichurri are a combination that just works. Tender Great Range Bison is topped with a fresh herb sauce for a meal that feels simple enough for a weeknight but impressive enough to serve to guests.
The fresh herbs and acidity help balance the richness of the steak while adding plenty of flavor without overpowering it. It is a simple combination, but sometimes those are the ones that end up becoming favorites.
Bison strip steaks cook quickly and stay tender when prepared carefully, making them a great choice for recipes that let the flavor of the meat shine. Paired with a bright chimichurri sauce, this recipe keeps things simple while still feeling a little elevated.
Grilled Bison Strip Steak with Chimichurri Sauce
Ingredients
- 2 10-oz Bison Strip Steaks - pat dry
- 3 cloves garlic - smashed
- 1/3 cup chopped red onion
- 1/4 cup fresh oregano leaves
- 1-1/2 cups packed fresh flat-leaf parsley leaves
- 1-1/2 teaspoons salt
- 1 teaspoon dark brown sugar
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Pinch crushed red pepper flakes - if desired
- ½ teaspoon ground black pepper
- Canola oil - for grill
Instructions
-
Pulse the garlic, red onion, oregano, parsley, ½ teaspoon salt, and sugar in a food processor until roughly chopped.
-
Add the olive oil and vinegar, and pulse until combined but still chopped.
-
Transfer to a serving dish and stir in pepper flakes if desired.
-
Heat a grill or grill pan to medium-high. Season strip steaks with 1 teaspoon salt and ½ pepper.
-
Lightly oil grill.
-
Grill strip steaks for about 4 to 6 minutes on each side for medium. About 3 to 5 minutes per side for medium-rare.
-
Transfer the steak to a cutting board and let it rest for about 5 minutes.
-
Slice each steak across the grain and drizzle with chimichurri sauce. Serve immediately.
