Meaty Salad with Chimichurri & Flatiron

Ingredients

• 1 Whole TD Bison or Beef Flatiron
• 1 bunch Flat Leaf Italian Parsley
• 1/2 Cup Extra Virgin Olive Oil
• 2 tsp Red Wine Vinegar
• 1 TBSP Salted Capers, rinsed (or substitute capers packed in Vinegar)
• 1 tsp Kosher Salt

Directions

1. Sprinkle the salt on the flatiron steak – spreading the salt evenly on the two sides of the steak.
2. Heat a cast iron pan or griddle and sear the flatiron steak on one side for 4 minutes – preferably weighted. Flip the steak and cook on the other side for another 2-3 minutes until you have achieved the desired doneness.
3. Pull the meat from the pan and tent and let rest.
4. While the meat is resting, chop the parsley. Combine chopped parseley, oil and vinegar in a bowl and mix until combined.
5. Slice the meat thinly against the grain (this means line your knife up perpendicular to the long thin lines in the meat) and toss the slices in the prepared Chimichurri sauce. Let rest for a few minutes before enjoying.