Chargrilled Bison NY strip with Black Garlic Chimichurri

INGREDIENTS:

• 1 - 2 Force of Nature Bison NY Strips
• 1 shallot, finely chopped
• 1  red jalapeño, finely chopped
• 3 black garlic cloves (minced)
• ½ cup red wine vinegar
• kosher salt to taste
• ½ cup finely chopped cilantro
• ¼ cup finely chopped flat-leaf parsley
• 2 Tbsp. finely chopped oregano
• ¾ cup extra-virgin olive oil

PREPARATION:

1. In a medium sized bowl, whisk together all of the chimichurri ingredients and add salt to taste. (Refrigerate overnight for best results.)
2. Remove New York Strip from packaging.
3. Pat New York Strip dry with a paper towel.
4. Liberally season the ribeye with salt and pepper.
5. Place the ribeye on indirect heat and flip until the internal temperature reads at 100 degrees.
6. Place the steak under direct heat/flame to get a nice charred texture on both sides.
7. Remove from the heat when the internal temperature reads 130 degrees.
8. Let it rest for 10-15 minutes.
9. Cut up against the grain and top with chimichurri sauce and salt.
10. Enjoy!