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Canyon Grille’s Bison Ribeye




Source of Recipe


Canyon Grille


List of Ingredients




4 – garlic cloves, sliced
1 – shallot, sliced
1 cup – fresh parsley
2 tablespoons – fresh oregano
1 tablespoon – kosher salt
1/2 teaspoon – crushed red pepper flakes
1/3 cup – extra virgin olive oil
1/3 cup – red wine vinegar
3 tablespoon – water


Recipe



Step 1 – In a small food processor pulse garlic, shallot, parsley, oregano, salt, and red pepper flake until roughly chopped.

Step 2 – Add oil, vinegar, and water until all is mixed together. Pour marinade over Bison Ribeyes into a shallow bowl, cover then refrigerate for 1 hour or up to 1 day.

Canyon Grille’s Chef Christian Ticarro recommends a Shiraz to complement this entrée.