Try this new grilled Bison tri tip steak recipe. Tri-tip steaks are a tender cut of beef that really shine when cooked over a campfire. Served with a vibrant chimichurri sauce packed with fresh herbs and zesty flavors this dish offers a fresh take on classic grilled Bison steaks. The simplicity of the recipe makes it perfect for a cookout.
Key Takeaways:
- Author Expertise: Laurel Rodgers is the creator of Boondocking Recipes. She is known for her fire cooking journey and delicious results with her recipes.
- Tender and Flavorful: Grilled Bison tri tip steak is a tender cut of beef with rich flavors.
- Chimichurri Sauce: A zesty and fresh sauce made with herbs like parsley and oregano, garlic, and shallots.
- Perfect Grilled Dish: The natural smokiness from grilling enhances the taste of the dish.
- Versatile Recipe: While recommended for tri-tip steak, the sauce works well with various meats and seafood.
- Quick Preparation: The dish comes together in about 30 minutes, making it ideal for weeknights or when having guests over.
- Unique Flavor Combination: The sesame seeds, smoked paprika, and agave nectar add depth to the dish.
- Simple Ingredients: Common pantry items like olive oil, salt, and pepper are used to create this delicious steak.
FAQ For the Grilled Bison Tri Tip Steak Recipe With Chimichurri Sauce
Q: What cut of meat is best for the Grilled Bison Tri Tip Steak Recipe With Chimichurri Sauce?
A: The recommended cut of meat for this recipe is a tri-tip steak, but you can also use sirloin steak if tri-tip is not available.
Q: What is chimichurri sauce made of?
A: Chimichurri sauce is made with fresh herbs like parsley and oregano, garlic, shallots, red wine vinegar, olive oil, and seasonings like salt and pepper.
Q: How should the grilled Bison tri tip steak recipe be cooked?
A: The Grilled Bison tri tip steak should be rubbed with a mix of sesame seeds, smoked paprika, olive oil, salt, and pepper, then grilled over medium-high, indirect heat until it reaches the desired temperature, rested, and served with the prepared chimichurri sauce.
Other Bison Recipes to Try
Chipotle Bison Enchiladas Recipe
Bison Stuffed Winter Squash Recipe
Campfire Bison Swedish Meatballs
Why We Love the Bison Tri Tip Steak Recipe With Chimichurri Sauce
The Unique Flavor of Chimichurri Sauce
Chimichurri sauce is a fresh, zippy, and packed with fresh herbs like parsley and oregano, garlic, and shallots. The strong and bright flavors of this sauce taste best with the natural smokiness that comes from grilling Bison.
A Quick and Easy Recipe for Any Occasion
The grilled bison tri-tip steak with chimichurri sauce is quick and easy to prepare. In 30 minutes, you can have a meal ready to serve. This recipe is a great option for any occasion.
The quick and easy preparation of this dish makes it suitable for home or the campground. You can enjoy the flavors of the chimichurri sauce without spending hours in the kitchen.
Ingredients For the Bison Tri Tip Steak Recipe With Chimichurri Sauce
Meat and Spices
The important part of this dish is the flavorful tri-tip Bison steak. Start with a rub mixture of smoked paprika, olive oil, salt, and pepper. he steak gets a kick of smoky and spicy paparika flavor before hitting the grill. This simple seasoning adds to the natural taste of the bison meat.
Fresh Herbs and Vinegar
With chimichurri sauce fresh ingredients are key. A combination of garlic, parsley, cilantro, red wine vinegar, and a hint of agave nectar creates sauce that complements the grilled steak. The freshness of the herbs combined with the acidity of the vinegar adds a burst of flavor to every bite.
Spices and Oils
Preparing the Grill and Steak
With the Grilled Bison tri tip steak seasoned it’s time to prepare the grill. Make sure the grill is set up for medium-high, indirect heat. This can be done by banking the coals on one side for a charcoal grill or leaving one or two burners off for a gas grill. Place the steak over indirect heat and cover the grill to start the cooking process.
Grilling the Steak to Perfection
For the next step in cooking the grilled Bison tri tip steak recipe monitor the temperature of the meat closely. Turning the steak once while grilling will ensure even cooking. The steak should be grilled until an instant-read thermometer inserted into the thickest part of the meat reaches 120°F for a perfect medium-rare doneness.
Resting and Slicing the Steak
On completion of the grilling process allow the grilled Bison tri tip steak to rest for at least 10 minutes. This resting period ensures that the juices redistribute within the meat. Once rested slice the steak against the grain to maximize tenderness.
Grilled Bison Tri Tip Steak With Chimichurri Sauce
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- foil paper
Ingredients
Steaks and Rub
- 1 tbsp paprika smoked
- 2 tbsp olive oil
- 2 tsp salt kosher
- 2 tsp black pepper freshly ground
- 2 pounds bison steak or tri-tip or two 1-pound sirloin steaks
Chimichurri Sauce
- 1/2 onion cup minced yellow
- 1-1/2 tsp salt kosher
- 1 tsp black pepper freshly ground
- 1/2 tsp red pepper flakes
- 1 cup olive oil extra-virgin
- 1/2 cup vinegar red wine type
Video
Instructions
Steaks
- Mix paprika, oil, salt, and pepper in a small bowl to combine.
- Rub all over steak and let sit at room temperature 30 minutes.
- Meanwhile, prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Place steak over indirect heat, cover grill, and grill, turning once, until an instant-read thermometer inserted into the thickest part of steak registers 115°F, 20–30 minutes.
- Move steak to direct heat and grill until lightly charred, about 2 minutes per side, or until an instant-read thermometer registers 120°F for medium-rare (temperature will continue to rise off heat). Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
Chimichurri Sauce
- To make the chimichurri, put the garlic, onion, parsley, oregano, salt, black pepper, and red pepper in a big bowl or jar. Combined the vinegar and oil well. Cover and store for a few days. Use before the herbs turn brown.
Nutrition
