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

Diabetic Dish of the Week - Chimichurri Steak Wraps

This week's Diabetic Dish of the Week is a Chimichurri Steak Wraps. It's from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site is loaded with Delicious and Diabetic Friendly recipes like the Chimichurri Steak Wraps. Check it out today. Enjoy and Eat Healthy!   http://diabeticgourmet.com/

Chimichurri Steak Wraps

Ingredients

12 ounces grilled top sirloin steak, cut into slices
3 cups fresh baby spinach
1/2 large red bell pepper, cut into thin strips
4 medium whole wheat tortillas (8 to 10-inch diameter)

Chimichurri Sauce:

1 cup fresh parsley leaves
2 cloves garlic
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt
Directions

1 - Place parsley and garlic in food processor or blender container. Cover; process until finely chopped. Add oil, vinegar and salt; process just until blended.
2 - Spread each tortilla evenly with Chimichurri Sauce, leaving 1/4-inch border around edge. Top with equal amounts spinach, bell pepper slices and beef slices on top two-thirds of tortilla. Fold bottom of tortilla up over filling. Fold right and left sides to center overlapping edges; secure with wooden picks; if desired.

Nutritional Information (Per Serving)

Calories: 340
Protein: 30g
Sodium: 410 mg
Cholesterol: 49 mg
Fat: 16g
Saturated Fat: 3g
Dietary Fiber: 3.7g
Carbohydrates: 25g
http://diabeticgourmet.com/recipes/html/915.shtml

"Meatless Monday" Recipe of the Week - Grilled Tofu with Chimichurri Sauce and Grilled Garlic Bread

This week's "Meatless Monday" Recipe of the Week - Grilled Tofu with Chimichurri Sauce and Grilled Garlic Bread. If you are not a fan of Tofu, you will be! Included are the recipes for Chimichurri Sauce, Cumin Rub, and Grilled Garlic Bread. With the featured ingredient being the Tofu. You can find this recipe on the CooksRecipes website.    http://www.cooksrecipes.com/index.html


Grilled Tofu with Chimichurri Sauce and Grilled Garlic Bread

Recipe Ingredients:

Chimichurri Sauce:
2 cups lightly packed chopped parsley

4 garlic cloves, halved
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons shallot or onion, minced
1/4 cup of vegetable or olive oil
3 tablespoons sherry wine vinegar or red wine vinegar
3 tablespoons lemon juice

Cumin Rub:
1 teaspoon granulated garlic
1/2 teaspoon smoked paprika or Hungarian paprika
1/2 teaspoon ground cumin
1 pound water-packed extra-firm tofu, cut in half lengthwise
olive oil

Grilled Garlic Bread:
8 pieces of crusty and dense Italian bread, cut 3/4 to 1 inch thick
4 large cloves garlic, peeled and cut in half
extra virgin olive oil

Cooking Directions:

1 - For Chimichurri Sauce: Place all ingredients in a blender or food processor and pulse until well chopped, but not puréed. Set aside.
2 - For Cumin Rub: Combine the garlic, paprika and cumin; mix well. Set aside.
3 - Cut the tofu in half lengthwise to make 2 "steaks" about 3/4-inch thick. Brush lightly with olive oil. Press the Cumin Rub into both sides of the tofu steaks.
4 - Place tofu steaks in a grill pan coated with oil or directly on the cooking grate over direct heat. Cook for 3 to 4 minutes. Turn the tofu steak with a pair of tongs and a flat spatula if necessary. Sear the second side and continue grilling until done, about 3 to 5 minutes. Cut each tofu steak in half to form 2 triangles. Serve with Chimichurri Sauce and Grilled Garlic Bread
5 - For Grilled Garlic Bread: Place bread on grill rack or in grill pan. Cook, turning once, until golden on both sides, about 2 to 3 minutes per side. Rub 1 side of each piece of bread with a half clove of garlic; rub hard for good garlicky flavor. Place each piece of bread on a serving plate and brush with a thin coating of olive oil.
Makes 4 servings.

http://www.cooksrecipes.com/mless/grilled_tofu_with_chimichurri_sauce_and_grilled_garlic_bread_recipe.html