Wednesday, August 12, 2009

Grilled Bison Steak with Chimichurri Sauce


We cooked the grass-fed bison steaks (from the farmers' market) on our Santa Maria BBQ Grill tonight.

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These beautifiul slabs of bison meat were simply seasoned with salt and pepper and rested in the fridge for overnight. I grilled them over medium+ heat for 3-4 minutes each side.

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The meat was the perfect medium-rare! It was so delicious and wonderfully clean/pure. Another thing I love about bioson meat is that it has the good "bite" to it, but it's never chewy. The more I bite the meat, the juicier flavor fills my mouth. With my homemade Chimichurri sauce, the meat was an absolute delight.

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All the vegetables were grilled over the charcoal, too. And, of course, we had the perfectly cooked brown rice with Kamado-san (double-lid donabe rice cooker).