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  • Writer's pictureJJ Bison

Bison Tri-Tip with Chimichurri


  • 1 tablespoon sesame seeds

  • 1 tablespoon smoked paprika

  • 2 tablespoons plus 1/2 cup olive oil

  • 2 teaspoons kosher salt, plus more

  • 2 pounds Gunpowder Bison Tri-tip Steak

  • 2 garlic cloves, finely grated

  • 2 cups finely chopped parsley

  • 1/2 cup finely chopped cilantro

  • 1/4 cup red wine vinegar

  • 1 tablespoon agave nectar


  1. Mix sesame seeds, paprika, 2 Tbsp. oil, 2 tsp. salt, and 2 tsp. pepper in a small bowl to combine.

  2. Rub all over steak and let sit at room temperature 30 minutes.

  3. Meanwhile, prepare a grill for medium-high, indirect heat (for charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off).

  4. Place steak over indirect heat, cover grill, and grill, turning once, until an instant-read thermometer inserted into the thickest part of steak registers 115 degrees.

  5. Move steak to direct heat and grill until lightly charred, about 2 minutes per side, or until an instant-read thermometer registers 120 degrees for medium-rare (temperature will continue to rise off heat).

  6. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.

  7. While steak is resting, combine garlic, parsley, cilantro, vinegar, agave nectar, and remaining 1/2 cup oil; season with salt and pepper.

  8. Serve steak with chimichurri.


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