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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