Bison Strip Steaks with Chimmichurri

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 Varietal Extra Virgin Olive Oil
½ Tbsp Red Pepper Flakes
6 Tbsp SOOC Tuscan Herb Olive Oil
1 Tbsp fresh Thyme
6 Tbsp Butter

Directions

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!