Saturday, July 28, 2018
Grilled Bone-In Bison Steaks with Crisped Potatoes
This twist on the classic steak and potatoes is a little leaner and lighter, but lets you enjoy the same great flavors.
TOTAL TIME: 0:25
YIELD: 12 servings
12 thick-cut, bone-in bison or beef tenderloin steaks
1 c. olive oil
Freshly ground pepper
2½ lb. fingerling potatoes
2 tbsp. Apple-Cider Vinegar
¼ c. chopped fresh parsley
Nasturtium Chimichurri Sauce (see recipe below)
Nasturtium Chimichurri Sauce
1½ c. Italian parsley
1 c. nasturtium leaves (or arugula)
½ c. mint leaves
2 clove garlic
1 tsp. capers
½ c. extra-virgin olive oil
3 tbsp. white wine vinegar
3 tbsp. lemon juice
Preheat grill to medium-high heat. Rub steaks with olive oil and salt and pepper to taste; transfer to a baking sheet and set aside.
Heat oil in a large cast-iron skillet over medium-high heat. Add boiled potatoes to skillet and cook, flipping halfway, until golden brown and crispy, 6 to 8 minutes. Remove from heat; add cider vinegar and salt and pepper to taste. Sprinkle with parsley, and stir to combine. Let potatoes rest in the pan while steaks cook.
Meanwhile, grill steaks, flipping halfway, until grill marks develop and meat are medium-rare, 6 to 8 minutes per side. Arrange potatoes on a serving platter; top with steaks. Place a heaping tablespoon of chimichurri sauce on each steak and sprinkle with salt; serve immediately.
To make the chimichurri sauce: In the bowl of a food processor, add 1 1/2 cups Italian parsley, nasturtium leaves (or arugula), mint leaves, garlic cloves, capers, and salt and pepper to taste; pulse until herbs are finely chopped.
With food processor on low, slowly pour extra-virgin olive oil, white wine vinegar, and lemon juice. Add more salt and pepper to taste, and stir to combine.