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