Bison Carne Asada with Spanish Rightrice
This recipe utilizes lean Great Range ribeye marinated in a sweet and spicy chimichurri sauce for a unique twist on carne asada. Give it a quick marinade at room temperature or let it soak overnight for delicious results.
The chimichurri sauce makes use of the same marinade to really bring out the spicy brightness of the dish. We served our bison carne asada with roasted corn and Spanish rice – and our leftover bison we served over eggs in the morning to glowing reviews. No matter which way you serve it, this carne asada is simply incredible!
1.5 lbs Great Range Bison Ribeye
2 cups orange juice
1 Jalapeno - seeded
1/4 cup honey - melted
1/2 sweet onion
2 cups cilantro
2 limes - juiced
1 lemon - juiced
1 tablespoon garlic - minced
1/2 tablespoon cumin
1/4 cup soy sauce
1 tablespoon white vinegar
salt & pepper - to taste
1 cup reserved marinade
2 jalapenos - seeded
1 cup cilantro
Season both sides of the bison ribeye steaks with salt and pepper. Place the bison in a container with a lid or gallon baggie.
Use a blender to combine the ingredients for the marinade – blend well, about one minute. The marinade should be chunky and pour easily. Reserve about half of the marinade in a separate container.
Pour the remaining marinade over the bison and cover. Marinate for at least one hour. For best results, marinate overnight.
While the bison marinates, return the reserved marinade to the blender. Add jalapeno and cilantro and blend until smooth. Strain the excess liquid then chill until ready to serve.
Preheat a cast iron grill until smoking. Remove the bison from the marinade and discard the marinade. Sear the bison for 4-6 minutes per side – the bison should be starting to get nice char lines. When the internal temperature of the bison has reached 125 F, remove from the grill and let rest for 10 minutes.
Thinly slice the bison ribeye. Serve with the jalapeno orange chimichurri, roasted corn and Spanish rice. Enjoy!