Grilled Buffalo Steak & Chimichurri (North Dakota Style) | Arteflame

Introduction

There is something fiercely elemental about the aroma of bison hitting a searing hot grill. It’s a scent that promises a meal richer and earthier than your standard weeknight beef. I love making this dish when I crave a connection to the outdoors; the sizzling crust and the vibrant green chimichurri look stunning against the dark char, making it the perfect centerpiece for a gathered feast under the open sky.

Why This Recipe Wins

This dish is the ultimate intersection of healthy and indulgent. Because buffalo is so lean, it cooks incredibly fast, meaning dinner is ready in minutes. The real magic, though, is the pairing: the bright, garlicky acidity of the fresh herb sauce cuts right through the dense, meaty flavor of the steak, creating a bite that is perfectly balanced and impossible to stop eating.

Kitchen Wisdom

• Watch the temperature: Bison has very little fat to protect it, so pulling it at 125°F is crucial for tenderness. Anything past medium-rare risks becoming dry.
• Let it rest: Giving the meat 10 minutes off the heat allows those precious juices to redistribute rather than spilling onto your cutting board.

Make It Your Own

If bison isn't available at your local butcher, a thick-cut grass-fed ribeye is a worthy substitute. For the sauce, if cilantro tastes soapy to you, simply swap it out for extra flat-leaf parsley or even fresh mint for a cooler finish.

Ingredients

The Buffalo Steaks

• 2 to 4 Buffalo (Bison) Ribeye or New York Strip Steaks (approx. 1.5 inches thick)
• 2 tbsp Extra virgin olive oil (for coating)
• 1 tbsp Coarse sea salt
• 1 tbsp Freshly cracked black pepper
• 1 tsp Granulated garlic (optional)

The Chimichurri Sauce

• 1 cup Fresh flat-leaf parsley, tightly packed
• 1/2 cup Fresh cilantro, tightly packed
• 1/4 cup Fresh oregano leaves
• 4 cloves Garlic, peeled
• 2 tbsp Red wine vinegar
• 1/2 cup High-quality extra virgin olive oil
• 1 tsp Red pepper flakes (adjust for heat)
• 1/2 tsp Salt, to taste

Instructions

Step 1: Prepare the Chimichurri

1. Begin by washing and drying your fresh herbs thoroughly to ensure the sauce isn't watery.
2. Finely chop the parsley, cilantro, oregano, and garlic by hand for a rustic texture, or pulse them gently in a food processor (do not puree).
3. In a medium mixing bowl, combine the chopped herbs and garlic with the red wine vinegar, red pepper flakes, and salt.
4. Slowly whisk in the olive oil until the mixture emulsifies slightly but remains chunky.
5. Set the sauce aside at room temperature for at least 30 minutes to let the flavors meld before serving.

Step 2: Prep the Steaks and Grill

1. Remove the buffalo steaks from the refrigerator 30 to 40 minutes prior to cooking to bring them to room temperature; this ensures even cooking.
2. Pat the steaks completely dry with paper towels to help form a perfect crust.
3. Rub the steaks lightly with olive oil, then season generously with coarse sea salt, black pepper, and optional granulated garlic.
4. Build a medium-sized fire in the center of your Arteflame grill and allow the cooktop to reach searing temperature (ready when water beads and sizzles instantly).

Step 3: Sear and Finish

1. Place the steaks directly on the center grate or the hottest part of the flat cooktop for a hard sear.
2. Sear for about 2–3 minutes per side until a deep, mahogany crust forms.
3. Move the steaks to the outer, cooler ring of the flat top to finish cooking gently.
4. Cook until the internal temperature reaches 125°F for rare or 130°F for medium-rare. Do not overcook, as bison is very lean.
5. Remove from heat and let the steaks rest for at least 10 minutes to redistribute the juices.

Step 4: Serve

1. Slice the steaks against the grain into thick strips.
2. Spoon the fresh chimichurri generously over the meat.
3. Serve immediately while warm.

Tips

Cooking buffalo steak requires a slight shift in mindset compared to traditional beef due to its low fat content. The most critical tip is to watch your internal temperature closely. Bison is best enjoyed Rare to Medium-Rare; cooking it past Medium (145°F) will likely result in a tough, dry texture because there is no marbling to melt down and lubricate the fibers. Using an instant-read thermometer is highly recommended to ensure perfection.

Additionally, allow the chimichurri to sit for a while before you start grilling. The magic of this sauce happens when the garlic and vinegar have time to infuse into the oil. If you find the raw garlic taste too pungent, you can quickly roast the garlic cloves on the flat top of your Arteflame for a few minutes before chopping them into the sauce. This adds a subtle sweetness and smoky depth that compliments the char on the buffalo perfectly.

Variations

While the classic North Dakota preparation focuses on salt, pepper, and the natural flavor of the meat, there are several ways to tweak this recipe to suit different palates. You can adjust the heat level or the herbal profile of the sauce, or even change how you prep the meat. Because buffalo takes on marinades very quickly, you don't need to soak it overnight; a quick 30-minute marinade is usually sufficient. Here are a few distinct variations to try on your grill:

• Smoky Chipotle: Add a tablespoon of minced chipotle in adobo to the chimichurri for a smoky, spicy kick.
• Citrus Twist: Substitute half of the red wine vinegar with fresh lime juice for a zestier, brighter finish.
• Coffee Rub: Add finely ground espresso to your steak seasoning rub to deepen the earthy flavor of the bison.
• Mint Chimichurri: Swap the oregano for fresh mint leaves to create a cooler, more refreshing sauce.
• Butter Baste: Skip the chimichurri and finish the steak with a compound butter made with rosemary and roasted garlic.

Best pairings

A meal featuring North Dakota buffalo deserves sides and drinks that can stand up to the robust flavor of the meat without overpowering it. Since the chimichurri provides a significant amount of acidity and herbal freshness, you want sides that offer earthiness or sweetness. Starchy vegetables cooked directly on the Arteflame flat top are an excellent choice, as they pick up the residual flavors from the grill. For wine, look for reds with moderate tannins that won't clash with the lean meat.

• Grilled Root Vegetables: Carrots, parsnips, or sweet potatoes roasted on the flat top with a little honey glaze.
• Corn on the Cob: Grilled in the husk to retain moisture, served with chili butter.
• Beverage Pairing: A robust Cabernet Sauvignon or a Syrah pairs beautifully with the gamey notes of the bison.
• Beer Pairing: An Amber Ale or a Porter complements the char of the steak.
• Fresh Salad: A simple arugula salad with shaved parmesan and lemon vinaigrette.

Conclusion

Grilling North Dakota Buffalo Steak with Chimichurri on an Arteflame is more than just preparing dinner; it is a celebration of heritage ingredients and modern outdoor cooking. The combination of the lean, iron-rich bison and the vibrant, zesty sauce creates a culinary experience that is sophisticated yet deeply rooted in the land. It challenges the standard beef steak dinner and offers a flavorful adventure that is sure to impress anyone at your table.

By following the steps to sear quickly and rest adequately, you ensure that this premium cut of meat remains tender and juicy. We hope this recipe inspires you to explore more game meats on your grill. The unique heat control of the Arteflame makes it the perfect vessel for these leaner cuts, proving that healthy eating doesn't mean sacrificing flavor or the joy of open-fire cooking.