Vegetables from Homestead Hydroponic Farm
www.homesteadhydrofarm.com
Bison Bone-in rib eyes from Three Suns Ranch
www.threesonsranch.com
Ingredients
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons very finely chopped fresh rosemary
2 tablespoons very finely chopped fresh sage
2 tablespoons very finely chopped fresh thyme
4 cloves garlic, very finely chopped
Zest of 1 lemon
2 Tablespoons minced parsley
Directions
- Mix together and marinate steaks 4 hours or up to overnight. Heat grill or griddle pan. Season steaks with organic truffle salt
Grill steaks to medium rare turning once using a spatula or tongs. (Using a fork will piece the meat and the juices will escape). - Rest steak before serving for 10 minutes
- For warm tomato salad: Repeat ingredients from above (DO NO USE leftover marinade). Wash fresh greens well and wedge tomatoes and season with salt and pepper. Remove stems from sun gold cherry tomatoes.
- Heat sauté pan with 1 Tablespoon extra-virgin olive oil. Flash tomatoes in the pan for about 30 seconds. Warming tomatoes slightly not only brings out the flavor but it releases the valuable nutrients and health benefits by eating slightly warmed or fully cooked.
- Gently clean the Toaso (Similar to Asian Spinach). Season with salt and pepper and toss in dressing (new batch of marinade)
Toss in tomatoes and serve atop grilled bison steaks.
