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<RecipeHeader>
<RecipeTitle>Steak a la plancha</RecipeTitle>
<Category></Category>
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<IngredientList>
<IngredientText>1 bison* tri-tip or beef tri-tip, 1 1/2 to 1 3/4 in. thick and about 2 lbs., trimmed of fat
3/4 cup olive oil $</IngredientText>
<Ingredient id="1177" quantity="0.5" unit="" comment="" defaultState="true" weightGram="58.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.5" unit="">Juice of 1/2</IngredientQuantity>
<IngredientItem>lemon</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="1.0" unit="tablespoon" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="tablespoon">1 tablespoon</IngredientQuantity>
<IngredientItem>granulated garlic or garlic powder</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="726" quantity="1.0" unit="tablespoon" comment="" defaultState="true" weightGram="6.4" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="tablespoon">1 tablespoon</IngredientQuantity>
<IngredientItem>freshly cracked pepper</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1819" quantity="1.5" unit="teaspoons" comment="" defaultState="true" weightGram="6.0833335" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.5" unit="teaspoons">1 1/2 teaspoons</IngredientQuantity>
<IngredientItem>sea salt</IngredientItem>
<IngredientComment></IngredientComment>
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<RecipeText>Chimichurri (recipe follows)
Preparation

1. Combine tri-tip with oil and seasonings in a 1-gal. resealable plastic bag. Chill about 24 hours.
2. Take bag from refrigerator about 1 hour before cooking. Meanwhile, set a cast-iron griddle or large cast-iron skillet on a grill and heat grill to high (450° to 550°).
3. Lay tri-tip on hot griddle. Cover grill and cook, turning once or twice, until meat is deep brown and an instant-read thermometer reaches 130° (medium-rare; don&apos;t overcook), 15 to 20 minutes total.
4. Transfer tri-tip to a board, tent with foil, and let rest 10 minutes. Slice across the grain and serve with chimichurri.
Chimichurri: In a food processor, pulse 2 tbsp. balsamic vinegar, 1/2 cup packed parsley sprigs, 7 garlic cloves, 1/3 cup packed fresh rosemary leaves, 2 tbsp. fresh oregano leaves, 1 tbsp. lemon juice, and 1 1/2 tsp. each red chile flakes and sea salt to coarsely chop. While pulsing, pour in 2/3 cup extra-virgin olive oil. Let sauce rest at least 1 hour; or chill up to 3 days, then bring to room temp.
*Find bison at well-stocked butchers.
Plancha Cooking 101
WHAT: An Argentinean style of cooking on a hot griddle (plancha) over a grill. Chef Jay Bentley of Open Range in Bozeman, Montana, has cooked a la plancha for decades and gave us his tips.
WHY: It quickly creates an even sear, for meat that&apos;s crusty outside, juicy inside. Plus, drips of marinade stay on the plancha, rather than hitting the coals. Grill salmon, onions, and zucchini this way too.
GET STARTED: Any cast-iron griddle or skillet will work; we like those by Lodge (lodgemfg.com). For more plancha recipes, see Open Range by Jay Bentley and Patrick Dillon (Running Press, 2012; $33).
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