Grilled Bone-In Bison Steaks With Crisped Potatoes

1. 1

   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.

2. 2

   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 pan while steaks cook.

3. 3

   Meanwhile, grill steaks, flipping halfway, until grill marks develop and meat is 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.

4. 4

   To make the chimichurri sauce: In 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.

5. 5

   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.

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