Bison Steaks with Chimichurri Sauce

Name: Bison Steaks with Chimichurri Sauce
Ingredients: 1 – cup fresh parsley, coarsely chopped; 1 – tablespoon oregano; ½ – tablespoon black pepper; 1 – tablespoon chili flake or chili powder; ½ – teaspoon salt; 6 – cloves garlic; 1 – teaspoon lemon juice; 1/3 – cup white wine vinegar; 1/3 – cup olive oil

Jill O'Brien

Chimichurri sauce is an aromatic herb sauce that originated in Argentina. Although there are many variations on the proportions of herbs and garlic, you should adjust to your own liking. Red wine vinegar or white or red wine may also be substituted, but in making many varieties I feel the white wine vinegar complements the grass-fed bison a bit more. The one thing you should not adjust is using more oil than vinegar or wine, as it will leave you with an oily sauce.

Ingredients

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1 – cup fresh parsley, coarsely chopped
1 – tablespoon oregano
½ – tablespoon black pepper
1 – tablespoon chili flake or chili powder
½ – teaspoon salt
6 – cloves garlic
1 – teaspoon lemon juice
1/3 – cup white wine vinegar
1/3 – cup olive oil

Directions

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Place all ingredients in blender and puree.
Divide Chimichurri sauce into 2 portions.
Place steak or steaks in half of the marinade and reserve the other half to serve with steaks.
Allow the steaks to marinate (based on cut) for 2 to 24 hours, with the last 2 hours before grilling at room temperature.
Shake off excess marinade from steaks and grill over high heat, according to steak cut.
Remove steaks from grill and allow to rest covered at room temperature for 5 minutes.
Serve steaks with Chimichurri sauce at room temperature. Refrigerate unused sauce for later use.