Скачать или смотреть Chef Sara Watson: Grilled Bison Steaks with Chimichurri Sauce | Prairie Mosaic

Chef Sara Watson demonstrates how to prepare an easy, weeknight-friendly dish that has restaurant-level flavor. With bison flank steak sourced locally from Rolling R Ranch in Pelican Rapids, Minnesota, Sara shows us how to properly prepare this flavorful cut of meat, then whips up a fresh chimichurri to elevate the meal.

Recipe:
Grilled Bison Steaks with Chimichurri Sauce

Bison flank steaks:
-Set steaks out to bring to room temperature (about 20 minutes) Season both sides of steak with coarse salt and freshly ground black pepper.
-Heat grill to medium high.
-Grill steaks for about 6 minutes on the first side, rotating 90 degrees at the halfway mark to create cross hatch grill marks, if desired.
-Using tongs, flip each steak to the other side for another 6 minutes, or until desired doneness. We suggest medium-rare, which would register 125° F on a thermometer.
-Let steaks rest for 8-10 minutes before slicing.

Chimichurri Ingredients:
-1/2 cup packed parsley leaves
-1/2 cup packed cilantro leaves
-2 cloves garlic
-1 tsp dried oregano
-1/8 cup red wine vinegar
-1/8 cup diced red chili pepper (or 1/2 tsp red pepper flakes) for a little heat
-1/4 tsp coarse salt
-Freshly ground pepper
-1/2 cup extra-virgin olive oil

Make the chimichurri:
To a food processor, add parsley, cilantro, garlic and oregano. Pulse until chopped. Add vinegar, pepper, salt, and a few grinds of pepper. With the processor running, add olive oil.

To serve, slice the steaks and top with chimichurri.

About the Minnesota Arts and Cultural Heritage Fund. In 2008 voters passed a landmark piece of legislation - the Minnesota Clean Water, Land, and Legacy Amendment - which provided funding to public television stations serving audiences in Minnesota. Its mission is to help preserve and document the treasures of culture, history and heritage that make Minnesota special, and to increase access to the natural and cultural resources we all share.