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Grilled Bison Ribeyes with Cilantro Chimichurri

Cilantro Chimichurri complements the Rich Flavor of Grilled Bison

4 servings

Grilled Bison Ribeyes with Cilantro Chimichurri


4 Highland Farm Bison Ribeye Steaks (12-16oz each), room temp

Salt and Pepper (or other prefered rub) to taste


3/4 cup cilantro leaves

1/4 cup parsley leaves

4 small stems fresh oregano leaves

1 shallot, sliced

2-4 cloves peeled fresh garlic

A few pinches of kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes

1/2 cup extra virgin olive oil

2 tablespoons red wine vinegar

Prepare Sauce:

1.  In a mini food processor, pulse cilantro leaves, parsely leaves, oregano and garlic cloves until coarsely chopped.

2. Add in shallot and pulse until finely chopped.

*Alternately, all  items can be finely chopped by hand.

3. Add the chopped mixture to a bowl, add in salt, pepper, red pepper flakes, olive oil and vinegar. Stir to combine.

4. Taste and adjust salt as needed.

5. Store in a class jar with a tight fitting lid. Allow flavors to meld together in fridge for 30 minutes or more before use.

Prepare Meat:

1. Season steaks to taste. 

2. Grill steaks to desired doneness. We recommend medium rare (internal temp of 135) for the best flavor. 

3. Slice and top with sauce! 

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