Chili-Lime Bison Steak with Chimichurri Sauce
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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
Ingredients
Main Ingredients
-
kosher salt
2 tbsp.
-
lime zest (finely chopped)
1 tbsp.
-
chili powder
1 tbsp.
-
smoked paprika
0.5 tbsp.
-
dried cilantro
1 tsp.
-
onion powder
0.5 tsp.
-
garlic powder
0.5 tsp.
-
olive oil
3 tbsp.
-
bison top sirloin steaks
4 6 oz.
-
chimichurri sauce (recipe follows)
Chimichurri Sauce
-
cilantro
0.25 cup
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flat leaf parsley
0.25 cup
-
olive oil
0.25 cup
-
garlic (minced)
2 cloves
-
red pepper chili flakes
0.5 tsp.
-
red wine vinegar
2 tbsp.
-
kosher salt
0.25 tsp.
For safe meat preparation, reference the USDA website.
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