Grilled Buffalo Steak with Chimichurri Sauce
- serves 4
Chimichurri sauce is flavourful herb sauce used in Argentina. It's great to serve with any grilled meat. Buffalo is surprising lower in fat in comparison to beef and even some cuts of chicken.
⅓ cup roughly chopped fresh parsley (75 ml)
2 Tbsp roughly chopped fresh coriander (30 ml)
grated zest of one lemon
1 tsp dried Greek oregano (5 ml)
4 clove garlic, minced
½ small Thai chili, minced
⅓ cup extra virgin olive oil (75 ml)
2 Tbsp red wine vinegar (30 ml)
juice of 1/2 lemon
Coarse salt and freshly cracked black pepper, to tasteGrilled Buffalo Steak
4 buffalo rib eye steaks (about 8 to 10 ounces) (227-284 grams)
Coarse salt and freshly ground pepper, to taste
1. Combine parsley, coriander, lemon zest, oregano, garlic and chili in food processor and pulse until well combined. Add the, olive oil, vinegar and lemon juice and blend until smooth. Season with salt and pepper. Cover and set aside. Serve with the Grilled Buffalo Steak.Grilled Buffalo Steak
1. Brush grill well to clean. Preheat grill on high. Carefully wipe grill with vegetable oil.
2. Season buffalo steaks with salt and pepper. Divide chimichurri sauce evenly into 2 small bowls. Brush steaks with half of the chimichurri sauce and reserve the remaining half to serve with the steaks. Grill about 4 to 5 minutes on each side, turning once for medium rare or cook until preferred doneness. Serve steaks with Chimichurri sauce.