Let's get grilling

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.
Cooking for 4 people


Main Ingredients

  • kosher salt
    2 tablespoons
  • lime zest (finely chopped)
    1 tablespoon
  • chili powder
    1 tablespoon
  • smoked paprika
    1/2 tablespoon
  • dried cilantro
    1 teaspoon
  • onion powder
    1/2 teaspoon
  • garlic powder
    1/2 teaspoon
  • olive oil
    3 tablespoons
  • bison top sirloin steaks
    4 6-ounce
  • chimichurri sauce (recipe follows)

Chimichurri Sauce

  • cilantro
    1/4 cup
  • flat leaf parsley
    1/4 cup
  • olive oil
    1/4 cup
  • garlic (minced)
    2 cloves
  • red pepper chili flakes
    1/2 teaspoon
  • red wine vinegar
    2 tablespoons
  • kosher salt
    1/4 teaspoon

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