Char-coaled High Plains Bison Sliced Sirloin and Tomato Salad with Chim-churri Sauce
This is the quickest meal I have prepared after work all summer. Looks FANCY…doesn’t it? Well it TASTES fancy….I can guarantee it.
And I had it all done in 45 minutes. YUP! 45 minutes. And it was easy.
It started to rain when I got home so I was going to cook my High Plains Bison Sirloins in a cast iron grilling skillet indoors….but the taste of a char-coaled steak cannot be faked…..there is just something about that flavor that will drive me to cook in the rain…in the snow and when the sun shines.
Follow my easy steps below to see how to make this great meal…and better yet see how to make a quick steak sauce called chim-churri that my friend, and fellow Chef Jason Gronlund from the Hard Rock Cafe taught me a couple of years back.
Gather together your ingredients. 2 High Plains Bison Sirloin steaks, vegetable oil, sea salt, black pepper, granulated garlic, fresh parsley, fresh cilantro, fresh garlic cloves, apple cider vinegar, Tabasco brand Chipotle sauce, 1 purple onion, 2 large fresh tomatoes, 1 bag salad mix, 4 oz goat cheese and a package of whole wheat flat bread.
Remove your thawed High Plains Bison Sirloin steaks from their packaging, rinse and pat dry. Season with 4 Tablespoons of vegetable oil, 1/2 teaspoon of sea salt, 1/2 teaspoon of cracked black pepper and 1/4 teaspoon of granulated garlic. Rub well to cover completely. Light the charcoal and wait till ashy grey. While waiting make Chim-Churri sauce
In a blender add 1 cup vegetable oil, 1/2 cup apple cider vinegar, 1/2 bunch cilantro; rinsed well, 1/2 bunch parsley; rinsed well, 1/2 purple onion; cut into quarters, 10 garlic cloves, 1 teaspoon sea salt, 2 teaspoon Tabasco brand Chipotle Sauce
Place the top on the blender tightly and PULSE to grind-up all the ingredients
Blend till smooth…..refrigerate.
Cook 3-4 minutes on the first side
Flip and cook for an additional 4-5 minutes or until an internal temperature of 110F has been reached for a perfect medium rare. Allow the High Plains Bison Sirloin steaks to rest for at least 10 minutes to allow the juices to re-distribute throughout. Slice thinly.
Place the salad mix down first, layer sliced tomatoes, dress with the Chim-Churri sauce, add the sliced High Plains Bison Sirloin steaks and garnish with pieces of goat cheese.
Serve with sliced whole wheat flat-bread and enjoy!!……………….Chef Forrest