Grilled Bison Ribeyes with Cilantro Chimichurri
Cilantro Chimichurri complements the Rich Flavor of Grilled Bison
4 servings
Meat:
4 Highland Farm Bison Ribeye Steaks (12-16oz each), room temp
Salt and Pepper (or other prefered rub) to taste
Sauce:
3/4 cup cilantro leaves
1/4 cup parsley leaves
4 small stems fresh oregano leaves
1 shallot, sliced
2-4 cloves peeled fresh garlic
A few pinches of kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
Prepare Sauce:
1. In a mini food processor, pulse cilantro leaves, parsely leaves, oregano and garlic cloves until coarsely chopped.
2. Add in shallot and pulse until finely chopped.
*Alternately, all items can be finely chopped by hand.
3. Add the chopped mixture to a bowl, add in salt, pepper, red pepper flakes, olive oil and vinegar. Stir to combine.
4. Taste and adjust salt as needed.
5. Store in a class jar with a tight fitting lid. Allow flavors to meld together in fridge for 30 minutes or more before use.
Prepare Meat:
1. Season steaks to taste.
2. Grill steaks to desired doneness. We recommend medium rare (internal temp of 135) for the best flavor.
3. Slice and top with sauce!