North Dakota Buffalo Steak with Chimichurri

Introduction

This North Dakota-style Buffalo Steak with Chimichurri is a bold, flavor-packed recipe that sears thick-cut buffalo steak to perfection on the center grill grate of the Arteflame grill. By reverse searing, we lock in the juices and finish with a bright, herbaceous chimichurri sauce. The result: a show-stopping main course that sizzles with flavor.

Ingredients

• 2 thick-cut buffalo steaks (1.5 to 2 inches thick)
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp unsalted butter (for grilling)
• Vegetable oil (for lighting the grill)
• 3 paper napkins

For the Chimichurri Sauce:

• 1 cup fresh flat-leaf parsley, finely chopped
• 3 garlic cloves, minced
• 2 tbsp fresh oregano leaves, chopped
• 1/2 cup olive oil
• 2 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• Salt and black pepper to taste

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place 3 paper napkins in the center of the Arteflame grill base.
2. Pour a little vegetable oil over the napkins.
3. Stack your firewood over the napkins and light the paper.
4. Wait about 20 minutes until the center grill grate reaches 1,000°F and the flat cooktop is hot.

Step 2: Season the Steaks

1. While the grill is heating, pat the buffalo steaks dry with paper towels.
2. Season generously with kosher salt and freshly ground black pepper on all sides.

Step 3: Sear the Steaks

1. Place one tablespoon of butter on the center grill grate.
2. Sear the buffalo steaks for about 2–3 minutes per side to create a rich, crusty sear. Rotate halfway for grill marks.

Step 4: Reverse Sear to Finish

1. Move the steaks from the center grate to the flat top griddle (closer to the outer edge for lower temperature).
2. Continue cooking until the internal temperature is 15°F BELOW your target temperature: rare (120°F), medium-rare (130°F), medium (140°F).
3. Remove the steaks and rest them for at least 5–10 minutes to rise to final temperature and redistribute juices.

Step 5: Make the Chimichurri

1. Combine chopped parsley, garlic, oregano, red pepper flakes, and red wine vinegar in a bowl.
2. Slowly stir in olive oil and season with salt and pepper to taste.
3. Let the chimichurri rest while steaks cook to allow flavors to meld.

Step 6: Serve

1. Slice the buffalo steaks against the grain.
2. Spoon chimichurri generously over the top and serve immediately.

Tips

• Always rest the meat after grilling to let the juices redistribute evenly.
• Use a digital meat thermometer to ensure perfect doneness.
• Cook vegetables and sides on the flat griddle while the steak finishes.
• Closer to the center = hotter griddle. Use heat zones for precision cooking.
• Use butter on the cooktop for better caramelization and flavor than oil.

Variations

1. Spicy Buffalo Steak: Add smoked paprika and cayenne to the steak seasoning for a smoky, spicy kick.
2. Citrus Chimichurri: Add zest of one lemon and a touch of lemon juice to the chimichurri for a bright twist.
3. Garlic-herb Butter Steak: Top steak with compound butter made with roasted garlic and fresh thyme after grilling.
4. Asian-Inspired Buffalo Steak: Glaze steak in sesame oil, soy sauce, and ginger before grilling and serve with scallion chimichurri.
5. Grilled Veggie Chimichurri: Add grilled bell peppers, onions, and zucchini into the chimichurri for a textured topping.

Best Pairings

• Roasted corn on the cob with garlic butter
• Grilled asparagus tossed in lemon zest
• Smoked sweet potatoes finished with cinnamon butter
• Malbec or Zinfandel for a bold wine pairing
• IPA or a smoky bourbon for drink pairings

Conclusion

With its bold flavors and steakhouse-quality texture, this North Dakota Buffalo Steak with Chimichurri is an unforgettable way to showcase your Arteflame Grill. Juicy, flavorful, and paired with fresh herbs, it's a celebration of open-fire grilling at its finest.