Bison Strip Steaks with Chimichurri Sauce

Bison is very similar to beef but has a more delicate flavor than beef, a flavor some describe as slightly sweeter. I love bison, it is one of my favorite meats and I prefer it over a regular beef steak. Bison meat is considerably high in iron, too, which gives it a unique “earthy” or “mineral" flavor. This flavor is not overwhelming though — bison is not “gamey” in the slightest.

Bison used to roam the North American continent by the millions. A source of life for the indigenous people providing food, shelter (teepees), weapons (bones), etc. In an effort to 'cut off' the Native American supply lines the US army launched a campaign to kill mass amounts of bison. Due to this, human expansion and the exploitation of the animal as a resource with no regulations their numbers had vastly declined. In 1910 there were only around 1000 bison in the US. On a good note, today there are nearly half a million bison in the US due to regulations and conservation efforts!

The bison I get is pasture raised on a farm in the Hudson Valley, NY called Highland Farm. It is high quality and the animals are treated great, they don't use any steroids or growth hormones, and the meat is free of chemical additives!

You cook Bison steak just like you would a beef steak, bison is leaner than beef but still has a decent amount of fat content. I like to cook my steaks rare-medium to maintain the moisture and the flavor of the meat. Steaks go great with potatoes, I recommend the smashed potatoes with this recipe!

Let's get into this recipe!