Bison Strip Steaks Recipe with Chimichurri Sauce

Grilled Bison Strip Steak with Chimichurri Sauce

Chimichurri sauce is a Central and South American recipe used for marinating, or served with, meat. There are a few variations of the sauce, but we think you’ll find that our recipe is the best for our bison. This recipe is quick, easy and tasty – and sure to please all the hungry mouths around the dinner table.

Course Main Course
Cuisine American
Prep Time 20 minutes
Total Time 25 minutes
Servings 4 people


  • 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


  1. Pulse the garlic, red onion, oregano, parsley, ½ teaspoon salt, and sugar in a food processor until roughly chopped. Add the olive oil, vinegar, and pulse until combined but still chopped. Transfer to a serving dish and stir in pepper flakes if desired.
  2. Heat a grill or grill pan to medium-high. Season strip steaks with 1 teaspoon salt and ½ pepper.
  3. 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 rest for about 5 minutes. Slice each steak across the grain and drizzle with chimichurri sauce. Serve immediately.

Recipe Notes

Gluten-free. Kid-friendly. Quick & Easy.

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