New York Steaks with Garden Chimichurri

New York Steak with Garden Chimichurri

*Serves 2

New York Steaks:

2 Richards Grassfed New York Steaks

1 tsp sea salt

Chimichurri Sauce:

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

 Potatoes:

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.

 For Potatoes:

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.

For Steaks:

If you are grilling on the BBQ: Grill steaks on a hot grill for 2 minutes on each side.  Transfer to a sheet pan and out in a preheated heated oven for 3 minutes.  Remove from the 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 the entire pan into a preheated heated oven for 3 minutes.  Remove from the 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!