Bison Sirloin Cap with Charred Carrot Puree

Noble Premium Sirloin Cap cooked Argentine-style over live fire and paired with a charred carrot puree and blended chimichurri.

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Noble Premium Bison.

Bison Sirloin Cap


  • Bison Sirloin Cap


  1. Slice “width wise” and then skewer and cook over live fire til you reach your desired temperature. Be sure to monitor and cook safely outdoors or on a grill.

Roasted Carrot Puree


  • 4-5 ea. Carrots, roasted on embers (leave 1-2 for plate up)
  • Equal parts cream and stock to cover
  • 1 tsp. Garlic and onion powder
  • 1 tbsp. Sherry vin to finish


  1. Roast carrots until al dente.
  2. Take 2-3 and chop and cook in cream and stock until tender.
  3. Puree in a blender with spices and finish with vinegar. Season to taste.