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Taken from between the ribs and the hip, bison sirloin is a very tender cut, but packs as much flavor and muscle-making protein as beef. In fact, slap a steak on the grill from this range-fed beast, and you’ll score higher levels of healthy omega-3 fats than what comes out of feedlot beef. And chimichurri is a lively Argentina herb sauce that’s a perfect sidekick to this hunk of game. The same recipe can be made with other cuts of bison or even game meats like venison and elk.
Chef’s tip: Because bison is such a dense protein, it’s best cooked to no more than medium-rare (120°–140°) or you risk turning your pricey steak into shoe leather. In general, bison steaks require about ⅓ less cooking time than fattier types of beef steaks.