Entrée: United States – Grilled Bison Steak with Chimichurri Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 15 min

Additional 5 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 bison steaks, about 8 oz (225 g) each (such as bison ribeye steak)
Salt and freshly ground black pepper to taste
2 tbsp (30 ml) olive oil
1 cup (30 g) fresh parsley leaves, chopped
4 cloves garlic, minced
1 / 3 cup (80 ml) red wine vinegar
1 tsp (5 ml) dried oregano
1 / 2 tsp (2.5 ml) red pepper flakes
1 / 2 cup (120 ml) extra virgin olive oil

Show original ingredient measurements

2 bison steaks, about 8 oz / 225 g each (such as bison ribeye steak)
Salt and freshly ground black pepper to taste
2 tbsp (30 ml) olive oil
1 cup (30 g) fresh parsley leaves, chopped
4 cloves garlic, minced
1 / 3 cup (80 ml) red wine vinegar
1 tsp dried oregano
1 / 2 tsp red pepper flakes
1 / 2 cup (120 ml) extra virgin olive oil

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the Chimichurri Sauce  
   In a food processor or blender, combine the parsley, garlic, red wine vinegar, oregano, and red pepper flakes. Pulse until finely chopped. While the machine is running, slowly add the 1/2 cup (120 ml) of extra virgin olive oil until the mixture is well blended. Season with salt and pepper to taste. Set aside.

2. Grill the Bison Steaks  
   Preheat your grill to medium-high heat. Rub the bison steaks with 2 tablespoons (30 ml) of olive oil and season generously with salt and black pepper on both sides. Place the steaks on the grill, cooking for about 4-5 minutes per side for medium-rare, or until they reach your desired doneness. Remove the steaks from the grill and let them rest for 5 minutes. Serve the steaks topped with the chimichurri sauce.

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1. Prepare the Chimichurri Sauce  
   In a food processor or blender, combine the parsley, garlic, red wine vinegar, oregano, and red pepper flakes. Pulse until finely chopped. While the machine is running, slowly add the 1/2 cup of extra virgin olive oil until the mixture is well blended. Season with salt and pepper to taste. Set aside.

2. Grill the Bison Steaks  
   Preheat your grill to medium-high heat. Rub the bison steaks with 2 tablespoons of olive oil and season generously with salt and black pepper on both sides. Place the steaks on the grill, cooking for about 4-5 minutes per side for medium-rare, or until they reach your desired doneness. Remove the steaks from the grill and let them rest for 5 minutes. Serve the steaks topped with the chimichurri sauce.

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