Grilled Bison Skirt Steak with Chimichurri
There’s something special about pulling a perfectly grilled steak off the coals, slicing it thin, and spooning over a punchy green chimichurri.
When that steak is bison, the experience gets dialed up. This recipe highlights bison’s slightly richer flavor while balancing it with bright, herb-driven acidity from a homemade chimichurri. The pairing is simple, but the flavor runs deep.
What makes this version stand out is the attention to balance. The skirt steak is seasoned simply to let the bison speak for itself, while the chimichurri has just enough heat and acid to cut through its richness. Don’t waste the good stuff. When you slice the bison, save all of the rich jus runs onto the board. Scoop it up and stir it right into the chimichurri before you spoon it over the meat.
It deepens the sauce flavor and ties everything together with the natural juices from the steak. On the side, grilled spiced potato wedges bring texture and earthiness, rounding out the plate. It’s a straightforward approach to open-flame cooking with chef-executed results.
This dish works as a centerpiece for outdoor grilling season, especially when paired with our Chopped Salad with Candied Bacon, Herbs & Creamy Dressing and chilled rosé. If you’re cooking indoors, a hot cast iron pan or grill pan will still do the job. Whether you’re serving it with our Grilled Potatoes with Chili Coriander Crisp, Grilled Corn with Chili Lime Garlic Butter, or even over Roasted Garlic Mashed Potatoes with a drizzle of the chimichurri, it’s a recipe that rewards simple execution and smart seasoning. The boldness of the dish, combined with lean, sustainable meat, makes it perfect for modern cooks looking for something beyond the usual ribeye or sirloin.
Main Ingredients
bison skirt steak – This cut delivers rich, beefy flavor with a leaner profile than beef. It cooks quickly and should be sliced against the grain for tenderness. Look for pasture-raised or grass-fed bison for optimal flavor and sustainability. If unavailable, beef skirt or flap steak can be substituted.
herb chimichurri – Made from fresh parsley, oregano, garlic, shallots, and red wine vinegar, this sauce is essential for brightness. It lifts the grilled bison without overpowering it. Letting it sit at room temp before serving allows the flavors to bloom.
Grilled Bison Skirt Steak with Chimichurri
There’s something special about pulling a perfectly grilled steak off the coals, slicing it thin, and spooning over a punchy green chimichurri.
6
servings15
minutes10
minutes10
minutes35
minutesKeep the screen on while I cook
Ingredients
- For the bison skirt steak
2.2 pounds bison skirt steak
1 tsp kosher salt
1/2 tsp cracked black pepper
1 tbsp olive oil
- For the herb chimichurri
1 cup flat-leaf parsley, finely chopped
1/4 cup fresh oregano leaves,
finely chopped (or 1½ tsp dried)1 small shallot, finely minced
2 garlic cloves, microplaned or minced
1/2 tsp red pepper flakes
3 tbsp red wine vinegar
1/2 cup olive oil
kosher salt, to taste
Method
- Prep the Grill: Start by prepping your grill for high direct heat. For wood or charcoal, build a medium-hot coal bed with a clean grate.
- Herb Chimichurri: In a medium bowl, mix the parsley, oregano, shallot, garlic, and red pepper flakes. Stir in vinegar and olive oil. Season to taste with kosher salt. Set aside to let the flavors develop.
- Grill the Bison Skirt Steak: Brush steak with olive oil and season with salt and pepper. Grill over high heat for 2–3 minutes per side for medium-rare. Rest for 8–10 minutes before slicing thin across the grain.Loading gallery media…
- Final Steps & Serving: Shingle sliced bison. Spoon chimichurri generously over the steak and serve immediately.
Take a Look
Field Notes
- Bison should be gently rewarmed in a low oven to avoid overcooking. Chimichurri keeps refrigerated for up to a week.
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