New York Steaks:
2 Richards Grassfed New York Steaks
1 tsp sea salt
1 handful of arugula
1 handful of fresh oregano (leaves only stems removed)
1 handful of fresh basil (leaves only stems removed)
1 handful of fresh parsley (leaves only stems removed)
1 small handful of fresh thyme (leaves only stems removed)
1 garlic clove
½ tsp sea salt
¼ lemon juiced
1/3 cup olive oil
2 Purple potatoes diced to ½ in
2 Yukon gold potatoes diced to ½ in
1 Large Yam diced to ½ in
2 Tbsp Olive Oil
1 Tsp Sea Salt
Salt steaks and let sit out of the fridge until room temp. Preheat Oven to 400.
For Chimichurri Sauce:
Put all ingredients into the blender and blend to a “pesto like” consistency. Set aside.
Add olive oil to a frying pan or cast-iron skillet at medium high heat. Add potatoes and sprinkle with salt. Cook for 1-2 minutes, then lower heat to medium and cover with a lid, cook for 5-7 more minutes or until potatoes are cooked through. Remove lid and crank heat to high and brown for 1-2 min. Set aside and keep warm.
If you are grilling on the BBQ: Grill steaks on hot grill for 2 minutes on each side. Transfer to a sheet pan and out in pre-heated heated oven for 3 minutes. Remove from oven and let sit for 10 min.
If you are using a cast iron pan: Grill steaks on high heat for 2 minutes on each side. Transfer entire pan into a pre-heated heated oven for 3 minutes. Remove from oven and let sit for 10 min.
Slice steak and serve with potatoes and chimichurri sauce. The sauce is good on the potatoes as well!
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