Wild Idea Buffalo Recipe of the Week - BISON STEAKS WITH CHIMICHURRI SAUCE

This week's Wild Idea Buffalo Recipe of the Week is - BISON STEAKS WITH CHIMICHURRI SAUCE. They used the Wild Idea Buffalo Hanging Tender Steak for the recipe, I just ordered 2 of these Steaks last week. There's also a recipe for the Chimichurri Sauce. You can find this recipe and purchase the Wild Idea Buffalo Hanging Tender Steak along with all the other Wild Idea Products all at the Wild Idea Buffalo website. Enjoy and Eat Healthy!  https://wildideabuffalo.com/



BISON STEAKS WITH CHIMICHURRI SAUCE
Chimichurri sauce is an aromatic herb sauce that originated in Argentina. Although there are many variations on the proportions of herbs and garlic, you should adjust to your own liking. Red wine vinegar or white or red wine may also be substituted, but in making many varieties I feel the white wine vinegar compliments the grass-fed bison a bit more. The one thing you should not adjust is using more oil than vinegar or wine, as it will leave you with an oily sauce.

Chimichurri Ingredients:

1 - cup fresh parsley, coarsely chopped

1 - tablespoon oregano

½ - tablespoon black pepper

1 - tablespoon chili flake or chili powder

½ - teaspoon salt

6 – cloves garlic

1 - teaspoon lemon juice

1/3 - cup white wine vinegar

1/3 - cup olive oil

Preparation:

1 - Place all ingredients in blender and puree.
2 - Divide Chimichurri sauce into 2 portions.
3 - Place steak or steaks in half of the marinade and reserve the other half to serve with steaks.
4 - Allow the steaks to marinade (based on cut) for 2 to 24 hours, with the last two hours before grilling at room temperature.
5 - Shake off excess marinade from steaks and grill over high heat, according to steak cut.
6 - Remove steaks from grill and allow to rest covered at room temperature for 5 minutes.
7 - Serve steaks with Chimichurri sauce at room temperature. Refrigerate unused sauce for later use.
* Note: For recipe feature, I used the Hanging Tender (Hanger Steak). The hanger steak has a long piece of sinew that runs the length of the cut. You can leave it - which I often do, or you can remove it, leaving you with two long pieces. Or you can also cut the two pieces into steak medallions.

I marinated the Hanger Steak for about 6 hours. However, if using a cut that requires longer marinating, such as the Flank Steak, I would marinade it overnight.
https://wildideabuffalo.com/blogs/recipes/bison-steaks-with-chimichurri-sauce



16 OZ. HANGING TENDER STEAK

Also known as the hanger steak, this is a coveted favorite of butchers. There is only one hanging tender steak per bison and it is cut from the primal plate. The deep rich flavor and delicate tenderness requires less cooking time. Roast whole or cut for medallions or kebabs.    1 lb.
https://wildideabuffalo.com/collections/steaks/products/hanging-tender-steaks