Cowboy Steaks with Chimichurri Sauce

This month’s recipe has cowboys in mind, specifically my cowboys. But first a story: Usually this time of year, we are looking for and gathering buffalo out on the national grasslands. It is an event that we look forward to and also fear. It is stressful, exhilarating and always beautiful. Stressful, because you find yourself doing things that if you were not “so in the moment”, you would never do. Things like riding a horse too fast down a steep embankment or, in Dan’s case, getting off his horse as the buffalo are running toward him, in an attempt to turn them (which they usually always do). Exhilarating for the same heart pounding reasons, which leave you completely exhausted at the days end. And beautiful, always beautiful – everywhere you look. After a day of gathering, we come in, have a stiff drink and share a meal. Sometimes, I even get a dance out of Gervase. This year though, about a month ago the Buffalo came across the river and walked threw the gate and into the bottom pasture. Although it was early for us to bring them in off the grasslands, schedules and aging bodies had to be considered. Dan went down and shut the gate with relief. Although we were all relieved at not putting ourselves in deaths door one more time, I could not help but think about the riding, the stories, the dinner and the dance. Now, after the two blizzards that we have had this week, one doesn’t have to imagine how hellish it would have been looking for them. All the riding, stories, dinners and dancing couldn’t make up for the grief it would have caused everyone. So, this year we will celebrate stress free – perhaps with a long leisurely ride, exhilarated and exhausted. We will have a drink, I’ll make my cowboys favorite dinner and maybe I will even get a dance. Cheers!

Serves 4 –

Chimichurri Ingredients:
1 cup fresh parsley, coarsely chopped
½ tablespoon oregano
½ tablespoon black pepper
½ tablespoon chili flake
½ teaspoon salt
2 tablespoons garlic
1 teaspoon lemon juice
1/3 cup white wine vinegar
1/3 cup olive oil

1.)    Place all ingredients in blender and puree.
2.)    Divide Chimichurri sauce, place half in a zip lock bag
and reserve the other half to pass with steaks.
Serve sauce at room temperature.

Bison Steaks:
4- 10oz. bison steaks
1 teaspoon olive oil
½ teaspoon salt
1 teaspoon pepper

1.)    Place bison steaks in half of the above Chimichurri sauce, and marinate for 4 to 24 hours. Rest at room temperature 2 hours before cooking.
2.)    Remove steaks from marinade and pat dry, discarding marinade.
3.)    Rub steaks with olive oil, salt and pepper.
4.)    Preheat grill to high heat, and grill steaks for 3 minutes each side for medium rare.
Increase cooking time for desired doneness.
5.)    Remove steaks from grill.
Serve with boiled new potatoes and pass with remaining Chimichurri sauce.

Wine Pairing: WA State, Columbian Valley – Chateau St. Michelle, Orphelin – 2005
This is a Rhone style blend, made from 10 varietals, producing a smooth luscious wine.
Heavy enough to stand up to a juicy flavorful steak, but without overwhelming the food.