The Best Bighorn Sheep with Chimichurri Recipe
This Bighorn Sheep Steak Recipe with a colorful and flavorful Chimichurri Sauce is a match made in heaven and easily answers the question, "Can you eat Bighorn Sheep?"
Servings: 4 servings
Ingredients
Bighorn Sheep Steak
- 2 pounds Bighorn Sheep backstrap, about 2-inches thick
- kosher salt
- black pepper
Chimichurri Sauce
- 3 green onions, diced
- ½ cup chopped fresh flat leaf Italian parsley
- ½ cup chopped fresh cilantro
- 2 Tablespoons minced garlic
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ½ cup red wine vinegar
- ½ cup olive oil
Instructions
- Place the Bighorn Sheep steak on a cutting board and tenderize using a Jaccard meat tenderizer.
- Pat the steak dry with paper towels, season both sides of the steak generously with salt and pepper. Press salt and pepper into meat so it adheres.
- Pour 1 Tablespoon of canola oil into a skillet and swirl to coat. Using tongs, gently lay Bighorn Sheep steak in skillet and cook over medium-high heat until underside is nicely browned, and a crust has formed, about 3 minutes. Once or twice, lift up steak and reposition over hotter areas of the skillet to encourage even cooking.
- Flip the Bighorn Sheep steak over, reduce heat to medium, and cook until reverse side is equally browned and steak is medium-rare (an instant-read thermometer inserted into the thickest part will register 130 degrees F), another 3 or 4 minutes. Transfer steak to a cutting board to rest for 10 minutes while you make the chimichurri sauce.
- In a food processor or blender, combine two of the green onions with the parsley, cilantro, garlic, oregano, red pepper and salt and pulse until it reaches a finely chopped consistency.
- Add the red wine vinegar. With the food processor running, slowly add the olive oil until well combined. Transfer half of the Chimichurri sauce to a serving bowl, and mix in the other chopped green onion. Refrigerate the remaining half of the sauce for another use, up to two weeks. It will lose its bright green color, but it will improve in flavor with time.
- Thinly slice steak across the grain and serve with chimichurri sauce on top.
