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).
Bison Steaks with Chimichurri Sauce
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.