Kokanee Quinn is back at it again, and this time she’s bringing explosive flavor to the grill with this recipe she found. Whether you’ve got bison or elk tri-tip thawed out and ready to fire up, this bell pepper chimichurri is about to become your new secret weapon. Think bright red bell pepper, loads of parsley, garlic, olive oil, a squeeze of lemon, and just enough heat to keep things interesting. Spoon it over perfectly grilled tri-tip and boom—wild game just leveled up.
Ingredients
- 2 lb Bison Tri-tip or Elk Tri-tip
- 2 tbsp granulated garlic
- 1 tbsp rosemary, finely chopped
- 1 tbsp cracked black pepper
- 1 tsp kosher salt
- 2 tbsp extra virgin olive oil
Bell Pepper Chimichurri
- 1/3 cup red bell pepper, finely chopped
- 1/3 cup flat leaf parsley, finely chopped
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 tsp lemon juice
- 1/4 tsp lemon zest
- 1/4 tsp red pepper flakes
- pinch of salt
Instructions
- In a bowl combine the granulated garlic, chopped rosemary, black pepper and salt. Brush the Tri-Tip with olive oil and rub the seasoning mix over the meat. Cover in plastic wrap and marinate in the refrigerator for an hour or overnight. Remove the meat from the refrigerator 30 minutes prior to cooking.
- In a bowl combine all chimichurri ingredients. Cover and refrigerate for an hour. Return to room temperature before serving.
- Preheat an outdoor grill to medium-high heat.
- Set the Tri-Tip on the grill grates and close the lid cooking for 15 minutes. Turn the meat and continue to grill for an additional 15 minutes. Remove the Tri-Tip and set on a cutting board covering partially with foil. Let rest for 10 minutes to let the juices settle.
- Thinly slice the Bison Tri-Tip and serve the bell pepper chimichurri over the meat.
Photos via Wild Game Cuisine
