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The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Recipes

Chili-Lime Bison Steak with Chimichurri Sauce

The bright flavors of chimichurri sauce and a wet rub with lime zest and chili powder bring Tex-Mex flavor to your backyard grill.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 4 people

Ingredients

  • 4 6 oz. bison top sirloin steaks

Wet Rub

  • 2 tbsp. kosher salt
  • 1 tbsp. lime zest (finely chopped)
  • 1 tbsp. chili powder
  • 0.5 tbsp. smoked paprika
  • 1 tsp. dried cilantro
  • 0.5 tsp. onion powder
  • 0.5 tsp. garlic powder
  • 3 tbsp. olive oil

Chimichurri Sauce

  • 0.25 cup cilantro
  • 0.25 cup flat leaf parsley
  • 0.25 cup olive oil
  • 2 cloves garlic (minced)
  • 0.5 tsp. red pepper chili flakes
  • 2 tbsp. red wine vinegar
  • 0.25 tsp. kosher salt


1 Food Prep

  • In a small bowl, stir to combine the wet rub ingredients, except for the olive oil. Then, add the olive oil, and stir to create a wet paste.

  • Next, spread the wet rub paste on the steaks and refrigerate for at least an hour.
  • Finally, combine the ingredients for the chimichurri sauce and set aside.

2 Grill Prep

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place the steaks on the grill, directly above the coals.
  • Cook about 6 minutes per side, until the steaks reach an internal temperature of 145°F on a digital meat thermometer.

  • Remove the steaks from the grill, and allow them to rest for 5 minutes before slicing.

  • Serve the steaks with the chimichurri sauce and enjoy.

For safe meat preparation, reference the USDA website.

Reviews
5.0
1 Reviews
Rated 5 out of 5 by from So amazing, wakes your mouth up went right out and bought ingredients. A new fav for the famioly
Date published: 2023-05-26
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