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.
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
- 1/2 tbsp.
smoked paprika
- 1 tsp.
dried cilantro
- 1/2 tsp.
onion powder
- 1/2 tsp.
garlic powder
- 3 tbsp.
olive oil
Chimichurri Sauce
- 1/4 cup
cilantro
- 1/4 cup
flat leaf parsley
- 1/4 cup
olive oil
- 2 cloves
garlic (minced)
- 1/2 tsp.
red pepper chili flakes
- 2 tbsp.
red wine vinegar
- 1/4 tsp.
kosher salt
1Food 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.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 450°F (High Heat)
3The 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.
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