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.
Ingredients
2 tbsp extra-virgin olive oil, plus more for grilling
2 bison sirloin steaks (6 to 8 oz each)
¼ tsp salt, plus more for seasoning
¼ tsp black pepper, plus more for seasoning
½ cup finely chopped flat-leaf parsley
2 tbsp chopped fresh oregano
1 garlic clove, minced
¼ tsp red chili flakes
2 tbsp red-wine vinegar
Directions
Build a hot fire in a charcoal grill, or heat a gas grill to medium-high. Grease grill grate with oil. Season steaks with salt and pepper. Grill steaks for 2 minutes, then rotate 45° to make diamond grill marks. Grill 2 minutes more, and then flip steaks. Grill 2 minutes, rotate steaks 45°, and continue cooking until an internal temperature of 130° is reached (for medium-rare). Remove from grill, and let rest 10 minutes.
Combine parsley, oregano, garlic, chili flakes, ¼ tsp salt, and ¼ tsp pepper in a small bowl. Stir in vinegar and 2 tbsp olive oil. Serve steaks with chimichurri.
