Chimichurri Rojo Steak & Potatoes

Directions

1. Start by preheating your Blackstone to medium.

2. While the Blackstone is heating, cut up the red bell pepper, removing the pith and seeds. Large pieces are sufficient.

3. Add a little olive oil to your griddle. Toss the small potatoes in the olive oil to coat, and season with kosher salt and pepper. Spray some water around the potatoes and cover with a dome to steam. While cooking, toss occasionally and add more water to continue cooking.

4. Next to your potatoes, add a little olive oil and cook the large diced bell peppers. Aim for color on each side and slight softness. Once cooked, place them on a cutting board to cool.

5. Now, let's work on our Chimichurri Rojo. In a bowl, add half a cup of finely chopped Flatleaf Italian parsley, three finely minced garlic cloves, half a finely minced shallot, one red Chile diced up (if unavailable, a tsp of red pepper flakes will suffice), two pinches of salt and pepper, the juice of one lemon and lime, and two tablespoons of red wine vinegar. Lastly, small dice your red bell peppers and add them to the bowl. Stir well, add salt to taste, and set aside. This can be done the day before as well.

6. While the potatoes are cooking, turn one zone to high and prepare the steak. Pat your steak dry with a paper towel, lightly cover with olive oil, and season generously with Blackstone Steak House seasoning on all sides. Place it on the griddle top, flip occasionally, and cook to the desired temperature. Once done, remove to rest for at least 5 minutes.

7. Chop off the bottoms of your green onion or scallions and place them where you cooked your steak. Sear them in the beef fat and oils for two to three minutes, then remove.

8. Once your potatoes are done, remove them to a bowl. Start building your plate by adding the potatoes, placing the cooked scallions over them, slicing your steak, and placing it on the scallions. Lastly, spoon some chimichurri over the steak and enjoy!