Grilled Bison Hanger Steak with Chimchurri Sauce Sweet Corn

Complete recipes for this delightful meal.

A hanger steak comes from the part of the bison tenderloin called the hanger tender. This is a very long cut of meat, part of the end of the tenderloin.

Ingredients

  • 4-6 oz. (170 grams) steaks

Marinade

  • 2 Cloves garlic, minced
  • 3-4 shallots, chopped
  • 2 cups (500 ml) of blended oil
  • 1 cup (250 ml)) Brandy
  • 2 stalks lemongrass, smashed
  • 1 head ginger, peeled and chopped
  • ½ bunch cilantro, shopped
  • ½ bunch thyme
  • ½ bunch tarragon
  • 4 - lemons, juiced
  • Salt and pepper

Method

  1. For optimal tenderness and flavor, marinate steaks for 24 hours (minimum overnight). Be sure steaks are completely submerged in marinade. 
  2. On a hot grill, cook the hanger steak for approximately 2-3 minutes on each side. Bison steaks are most tender when grilled medium-rare to medium. 

Chimchurri Sauce

  • 2 bunches of parsley, clean and chopped
  • 2 bunches of oregano, cleaned and chopped
  • 1 bunch cilantro, cleaned and chopped
  • 2 jalapenos, diced and small
  • 1 ½ cups (350 ml) red wine vinegar
  • 4 cups (1 L) extra virgin olive oil

Method

  1. Add all ingredients into a mixing bowl, except oil. 
  2. Slowly wisk oil in. 
  3. Season with salt and pepper. 

Salsa

  • 4-6 ears of corn, shucked
  • ½ pound (228 grams) black turtle beans, soaked and cooked
  • 1 small red onion, diced small
  • ¼ bunch cilantro, shopped
  • 2 jalapenos, diced small
  • ½ cup (125 ml) limejuice
  • ½ cup (125 ml) red wine vinegar
  • 1 red bell pepper, small diced
  • 1 yellow bell pepper, small diced
  • Salt & pepper

Method

  1. Shuck the kernels from the corn and sauté in a hot pan with little oil until tender, about 1-½ minutes. Spread on a sheet tray to cool. Refrigerate. (Corn should not be over cooked. It should still be a little firm.) 
  2. Cook black beans in a pot with water, 1 carrot, 1 celery stick, onion and ½ head of garlic, until tender. Cool. 
  3. Add all ingredients together in a bowl and season with salt and pepper. 
  4. Cut grilled steaks into five pieces, sliced on an angle. 
  5. Place a dot of chimchurri sauce on each slice of steak. 
  6. Place another dot of chimchurri sauce between each of the slices. 
  7. In the center of the plate place a rounded heap of salsa.

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