Bison Tri-Tip with Chimichurri
Chef Jay Bentley of Open Range restaurant in Bozeman, Montana, sears bison or beef tri-tip on a hot griddle (plancha) over a grill and adds a spicy, herby chimichurri sauce. The recipe is adapted from one in Open Range authored by Jay Bentley and Patrick Dillon (Running Press, 2012). For tips on the technique, see Plancha Cooking 101, below.
- Time: 1480 min
- Servings: 6
Source: Sunset Magazine
Ingredients
- bison* tri-tip or beef tri-tip, 1 1/2 to 1 3/4 in. thick and about 2 lbs., trimm
- olive oil
- Juice of 1/2 lemon
- tablespoon granulated garlic or garlic powder
- tablespoon freshly cracked pepper
- teaspoons sea salt
- Chimichurri