Grilled Bison Steaks w/Chimichurri Sauce
Description: Charcoal-Grilled Bison Sirloin Steaks with Chimichurri Sauce
- 1/4 cup hot water
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt
- 1 1/3 cups looseley packed flat-leaf parsley leaves
- 2/3 cup loosely packed cilantro leaves
- 6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
- 1/2 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil or grape seed oil
- 8 bison 8 oz steaks
- 2 tablespoons kosher salt
- ground black pepper
- 1 tablespoon cornstarch
Preparation: FOR THE SAUCE:Combine hot water, oregano, and salt in small bowl; let stand 5 minutes to soften oregano. Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped Add water mixture and vinegar and pulse briefly to combine. Transfer mixture to medium bowl and slowly whisk in oil until mixture is emulsified. Cover with plastic wrap and let stand at room temperature at least 1 hour (if preparing sauce in advance, refrigerate and bring to room temperature before using).
FOR THE STEAK: Combine cornstarch and salt in small bowl. Pat steaks dry with paper towels and place on wire rack set in rimmed baking sheet. Rub entire surface of steaks with cornstarch mixture and place steaks, uncovered, in freezer until very firm, about 30 minutes.
Cooking: Season steaks with pepper. Place steaks on grill, cover, and cook, searing 2 minutes. Uncover grill, flip steaks, and cook on second side until beginning to char, 2 minutes. Flip again and cook first side 30 seconds to a minute. 120 degrees for medium-rare,. Transfer to large plate and let rest, loosely tented with foil, for 5 minutes.
Serving: Slice and serve, passing chimichurri sauce separately.