Bison Skirt Steak with Jalapeño Chimichurri Sauce

bison skirt steak

🥗Healthier: chicken breast

💰Cheaper: pork skirt steak

Chicken is leaner, while pork skirt steak is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is less expensive.

Rinse the bison skirt steak to remove blood and pat dry with paper towels.

Cut the bison skirt steak into thirds for portioning; vacuum seal two portions for later use.

Season the bison skirt steak with salt and black pepper on all sides.

Let the seasoned steak sit at room temperature for 20-30 minutes to allow moisture to come out.

Prepare the chimichurri by removing large stems from parsley and jalapeño, then chop them along with garlic.

In a bowl, combine chopped parsley, jalapeño, garlic, red wine vinegar, extra virgin olive oil, salt, black pepper, and dried oregano to make the chimichurri.

Cooking Techniques

Equipment Needed

Spice Level: