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Chili-Lime Bison Steak with Chimichurri Sauce

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  • Yields: 4 Servings
  • Cook time: 15 minutes
  • Prep time: 10 minutes


Main Ingredients
  • 2 tablespoons kosher salt
  • 1 tablespoon lime zest (finely chopped)
  • 1 tablespoon chili powder
  • 1/2 tablespoon smoked paprika
  • 1 teaspoon dried cilantro
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 3 tablespoons olive oil
  • 4 6-ounce bison top sirloin steaks
  • chimichurri sauce (recipe follows)
Chimichurri Sauce
  • 1/4 cup cilantro
  • 1/4 cup flat leaf parsley
  • 1/4 cup olive oil
  • 2 cloves garlic (minced)
  • 1/2 teaspoon red pepper chili flakes
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon kosher salt


  1. Combine salt, lime zest, chili powder, paprika, cilantro, onion powder and garlic powder, and stir to combine. Add olive oil and stir to create a wet paste. Spread wet rub paste on the steaks and refrigerate for at least 1 hour.
  2. Prepare grill for high heat cooking, approximately 450°F. Grill steaks for approximately 6 minutes per side until they reach an internal temperature of 130°F for medium-rare.
  3. Remove steaks from the grill and allow them to rest for 5 minutes before slicing and serving along with the chimichurri sauce.

For safe meat preparation, reference the USDA website.

Ratings & Reviews

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