Bison Ribeye with Chimichurri
Bison Ribeye with Chimichurri is a rich, savory dish featuring a lean, flavorful cut of bison steak topped with a vibrant, herbaceous Argentinian sauce. The dish combines the deep, slightly sweet flavor of bison with the bright, garlicky freshness of chimichurri, which is traditionally made from parsley, oregano, garlic, olive oil, and vinegar. It's a modern, health-conscious twist on a classic South American grilled meat preparation.
🍽️ Nutrition at a glance
This dish is very high in protein and relatively low in carbohydrates, with a moderate amount of healthy fats from the olive oil in the sauce. It is an excellent source of iron, zinc, and B vitamins, particularly B12, with a rough calorie estimate of 450-550 kcal per serving.
Nutrition breakdown
| Calories | 480 kcal |
| Protein | 42 g |
| Carbs | 3 g |
| Fat | 32 g |
| Fiber | 1 g |
| Sugar | 0.5 g |
| Sodium | 350 mg |
| Iron | 4.5 mg |
| Zinc | 8.2 mg |
| Vitamin B12 | 5.8 mcg |
| Niacin (B3) | 9.5 mg |
| Phosphorus | 320 mg |
| Selenium | 48 mcg |
| Vitamin K | 120 mcg |
| Vitamin C | 8 mg |
Per 1 ribeye steak (225 g) with 2 tablespoons (30 g) chimichurri · estimated, varies by recipe
💡 What's interesting
Bison is a leaner, more sustainable red meat alternative to beef, with a nutritional profile often compared to wild game. The chimichurri sauce, originating from Argentina and Uruguay, is a raw, uncooked condiment that adds significant flavor and antioxidants without cooking out the fresh herb nutrients.
