(upbeat music) - Hi, my name is Sara Watson.

I'm a personal chef and today I am lucky enough to be working with this beautiful piece of bison from the Rolling R Bison Ranch.

This is a bison sirloin, and we're going to just season it with some salt and pepper and let that beautiful flavor of the bison come out.

We're gonna grill it and top it with a wonderful herbal chimichurri sauce.

So the first thing I'm gonna do is get my grill pan hot.

We want it as hot as possible to get a nice sear on our meat.

I'm going to simply drizzle the meat with a little bit of olive oil and season it with some coarse salt.

Today I have the Himalayan pink salt.

And I season the meat pretty generously, and also some fresh ground pepper.

If you're into marinating your meat, you certainly can do that.

I prefer when you have a nice piece of meat similar to this to let that flavor shine.

Make sure you do both sides.

Test our pan quick.

Yeah, that is perfect.

What we're gonna look for on our meat is a nice cross hatch grill mark.

You can get that by placing it diagonal onto your grill, and we're gonna cook it for about six minutes on each side.

After three minutes, I'm gonna turn it to try to get that nice cross hatch mark.

While we are cooking this steak, we're gonna make our chimichurri sauce.

Chimichurri is a beautiful herb sauce.

I'm using fresh parsley and cilantro today, and also I'm adding a little bit of sweet red pepper for color and a little flavor.

If you prefer your chimichurri a little spicy, feel free to play around with your peppers.

You can even use a nice crushed red pepper if you'd like.

We're gonna use a food processor, but I am gonna simplify a little bit by chopping a few of these things up.

So we have our red pepper, our cilantro, parsley.

We're gonna add two cloves of garlic.

I have a little dried oregano.

Again, we're gonna use our Himalayan sea salt.

A little fresh ground pepper.

At this point, I'm just gonna give the herbs a little buzz.

(processor buzzing) Let's check on our steak again.

We're gonna just give that a flip.

We're gonna add a little bit of red wine vinegar.

And pulse again.

(processor buzzing) I am gonna slowly add the olive oil.

(processor buzzing) Look at that, beautiful.

Let's check on our sauce.

And this will be a beautiful accompaniment to our steak.

I like to get the steak to about mid rare.

After I grill the steak, I like to let it rest for a few minutes, just to let all the juices loosen up a little bit.

I like to slice it real thin.

(upbeat music) Then we will take our sauce.

And here we have a beautiful bison sirloin from Rolling R Bison Ranch with chimichurri sauce.

(upbeat music) - [Announcer] Funded by the Minnesota Arts and Cultural Heritage Fund with money from The Vote of the People of Minnesota on November 4th, 2008, and by the members of Prairie Public.