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Charcoal Grilled Bison Skirt Steak with Spring Inspired Chimichurri
Charcoal Grilled Bison Skirt Steak with Spring Inspired Chimichurri
Jackson Hole Buffalo Meat Co
4
25 hours
5-10 minutes
American
Bison
Embrace the flavors of spring with this delightful recipe for Charcoal Grilled Bison Skirt Steak accompanied by a vibrant and zesty Spring-inspired Chimichurri sauce. The lean and tender bison steak, infused with the smoky aroma of charcoal grilling, perfectly complements the bright and herbaceous notes of the chimichurri. Get ready to indulge in a sensational culinary experience that celebrates the freshness of the season!
Ingredients
1 ½ lbs Buffalo Skirt Steak
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- 4 cloves garlic, minced
- 1/2 red onion, minced
- 1 bunch of scallions or spring onions, thinly sliced
- 1 jalapeño (preferably charred lightly over the coals), minced
- 1 bunch flat-leaf parsley leaves, chopped
- Few sprigs of thyme leaves, chopped
- Few sprigs of mint leaves, chopped
- 1 cup good extra virgin olive oil
- 1 tsp. course ground black pepper
- 2 Tbsp. red wine vinegar
- 1 tsp. good sea salt
Directions
Marinate overnight with 1/4 cup of good olive oil, a couple of sprigs of thyme, 4 garlic cloves, 1/4 jalapeño sliced, and 6 whole scallions. Dry toast all the ingredients(not the steak or olive oil!) in a skillet to really wake up the aromatics, then transfer to an appropriate size dish, add olive and the bison skirt steak. Wrap, refrigerate and marinate overnight.
- When ready to grill, heat your grill (in this case a charcoal kettle grill) until it’s hot, real hot! We’ll be cooking this thin steak hot and quick!
- Pull the marinated steak out of the refrigerator and bring to room temperature. Wipe off excess marinade.
- Season the steak liberally with good sea salt, that’s it!
- Cook over the hot coals until desired doneness (we recommend medium and under). Rest the steak for at least 5 minutes. Carve against the grain with a sharp knife.
Transfer to a warm platter and liberally sauce with the Spring Inspired Chimichurri (recipe to follow)
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Combine to form an oily, herbaceous sauce! Have lots of roasted potatoes or grilled bread around for soaking up the extra!
