Bison Steaks with Chimichurri Sauce
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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
- 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
Chimichurri Ingredients:
Directions
Preparations:
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.
Recipe Note
Note: For recipe feature, I used the Hanging Tender (Hanger Steak) - this steak has a long piece of sinew that runs the length of the cut. You can leave it - which I often do, or you can remove it, leaving you with two long pieces. Or you can also cut the two pieces into steak medallions.
I marinated the Hanger Steak for about 6 hours. However, if using a cut that requires longer marinating, such as the Flank Steak, I would marinate it overnight.