Bison Strip Steaks with Chimmichurri

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A perfect date night meal when you’re craving a little zest! Beautiful cuts of steak seared to perfection, paired with crunchy smashed potatoes all dressed to impress with a bright chimichurri sauce made with Saratoga Olive Oil!  Recipe By Jake Brooks of The Brooks Kitchen
Dish Type:

Dairy Free, Gluten Free, Main Dishes, Meat and Seafood, Nut Free

Season:

All Year

Prep Time:

15 minutes

Cook Time:

1 hour

Serves:

2

Ingredients

  • 2 12oz Bison Strip Steaks
  • 1 tsp Salt
  • ¼ tsp Pepper
  • 12 mini Red Potatoes
  • 3 cloves Garlic
  • 1 bunch Parsley, roughly chopped
  • 1 bunch Cilantro, roughly chopped
  • ¼ cup Oregano, roughly chopped
  • ½ cup SOOC Australian Coratina Extra Virgin Olive Oil
  • ½ Tbsp Red Pepper Flakes
  • 6 Tbsp SOOC Tuscan Herb Olive Oil
  • 1 Tbsp fresh Thyme
  • 6 Tbsp Butter

Products used: , Tuscan Herb Olive Oil

Instructions

  • Remove steaks from the fridge and let sit at room temperature for 1-2 hours before cooking. Lightly season both sides with ½ tsp salt and ¼ tsp pepper.
  • Preheat the oven to 500℉ and adjust the racks to the highest and lowest position.
  • To a rimmed baking sheet, add the mini red potatoes and ¾ cup water. Cover tightly with aluminum foil, and place on the bottom rack of the oven. Bake for 25-30 minutes, until a knife can easily be inserted into the potatoes. Remove from the oven and let cool.
  • Meanwhile, make the chimichurri. In a mortar and pestle or a food processor, crush the garlic then add the parsley, cilantro, and oregano. Slowly pour in ¼ cup of Coratina EVOO until pasty and combined.
  • Add the remaining Coratina EVOO to the chimichurri along with the red pepper flakes and ¼ tsp salt. Stir to combine.
  • Coat the potatoes in half the Tuscan Herb Olive Oil. Using a second baking sheet, gently smash them by pushing down until they’re ⅓” thick. Coat the potatoes with the remaining Tuscan Herb Olive Oil, and season with fresh thyme and ¼ tsp salt. Place on the top rack of the oven and bake for 15 minutes, before moving to the bottom rack for an additional 20 minutes.
  • Heat a skillet over high heat and melt half the butter. Add the steaks and sear both sides until golden brown, about 4-5 minutes per side, basting with the butter continuously and adding more if needed. Remove from heat, cover with foil and let rest for 10 minutes. Slice against the grain.
  • Serve the steak and potatoes with the chimichurri sauce drizzled on top. Enjoy!