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Bison Tri-Tip with Bell Pepper Chimichurri

Bison Tri-Tip with Bell Pepper Chimichurri

Bison Tri Tip


  • 2 lb. Bison Tri-Tip
  • 2 tbsp granulated garlic
  • 1 tbsp rosemary, finely chopped
  • 1 tbsp cracked black pepper
  • 1 tsp kosher salt
  • 2 tbsp extra virgin olive oil

Bell Pepper Chimichurri

  • 1/3 cup red bell pepper, finely chopped
  • 1/3 cup flat leaf parsley
  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tsp lemon juice
  • ¼ tsp lemon zest
  • ¼ tsp red pepper flakes
  • Pinch of salt
Bison Tri Tip


In a bowl combine the granulated garlic, chopped rosemary, black pepper and salt. Brush the Tri-Tip with olive oil and rub the seasoning mix over the meat. Cover in plastic wrap and marinate in the refrigerator for an hour or overnight. Remove the meat from the refrigerator 30 minutes prior to cooking.

In a bowl combine all chimichurri ingredients. Cover and refrigerate for an hour. Return to room temperature before serving.  

Preheat an outdoor grill to medium-high heat.  

Set the Tri-Tip on the grill grates and close the lid cooking for 15 minutes. Turn the meat and continue to grill for an additional 15 minutes. Remove the Tri-Tip and set on a cutting board covering partially with foil. Let rest for 10 minutes to let the juices settle. 

Thinly slice the Bison Tri-Tip and serve the bell pepper chimichurri over the meat.

Bison Tri Tip





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