Steak Chimichurri & Air Fried Tater Tower
Updated: Feb 7
CBD Quantity Per Serving: 15-30mg (depending on use in dressing and finishing oil)
Prep Time: 30 min
Cook Time: 30 min
Chef Note: Quality steak here is a must. I recommend a grass fed flank steak. If you can find a wagyu version, even better. Always try to support local butchers and farmers markets because 99% of the time, the food will taste better. If you buy produce at a farmers market, it’s likely organic. If you don’t know, just ask!
1.5lb of grass-fed flank steak
5 cloves of organic garlic (you can always add more or less depending on preference)
Herb & Olive Premium EVOO (no cbd)
1 tablespoon of grass fed ghee
Chef note: Before you begin, take your steak out of the fridge and set it on a plate until it reaches room temperature. From fridge to room temp, it’s probably 30-60 minutes, so plan accordingly. This is a key step to ensure even cooking.
3 organic russet potatoes
3 cloves of organic garlic
Fresh ground pepper
A few pinches of togarashi for spice (omit if you don’t like spicy)
Chef Note: Get creative. Don’t be afraid to add other ingredients you think might enjoy. Rosemary or an italian herb blend is a good replacement for togarashi if you want a more savory flavor. I wouldn’t recommend using togarashi AND those herbs. Choose one or the other. Or don’t. It’s your food :)
1 medium sweet yellow onion
3 tbsp red wine vinegar
1 full medium head of garlic
1 cup italian parsley
1 cup cilantro
3 tbsp Herb & Olive CBD EVOO
2 small limes
Drink of choice. I like to enjoy a nice Japanese whiskey while making this dish -- Nikka Taketsuru. Followed by an earthy natural wine to enjoy while eating. Support your local wine shoppe and don’t be afraid to ask questions!
2 large plates (1 to allow steaks to rest until reaching room temp, and the other for steaks to rest after cooking)
1 sharp chefs knife (I recommend the Misen chef’s knife)
2 cutting boards, 1 for meat, 1 for veggies
1 large mixing bowl for taters
1 large pan for cooking steak (I recommend the Misen Non-Stick 12”, or you can go classic with a cast iron)
Air fryer (or regular oven)
Step 1: Pour yourself a glass of whiskey, open your bottle of wine and catch a vibe
Take a slow calculated sip, and allow your body to relax as you feel the whiskey go down, warming up everything it touches. Choose your music wisely. Once you get started, you’re not going to want to think about “what should I listen to now?”. This meal pairs nicely with Guru's Jazzmatazz vol. 1.
Step 2: Chop all the garlic (should be around a 2 full heads of garlic)
On the vegetable cutting board, dice all the garlic into small pieces. You don’t need to be too precise here.
Chef Note: You will have to peel all the garlic first, which can be a pain if you don’t know what you’re doing. A quick tip to remove the skin, is chop off the bottom of each garlic clove then lay your knife flat on each garlic clove and hit it with your fist. Just enough to break the skin. Put all the garlic cloves into a glass container with a top, add a few drops of water, and shake it for 10 seconds. Really go for it here. When you take the garlic out, the skin should all be off, or be easy to remove.
Step 3: Tenderize the steak
Put one steak into a gallon freezer ziploc bag and lay on a solid surface. Using a tenderizing mallet (or a wine bottle will suffice), you’ll want to hit the steak firmly. Do this mainly in the center areas, and hit the steaks with a little less force around the edges. The goal isn’t to break the steak’s true form here, it’s to tenderize and soften the steak. Take that piece of steak out, and do the same with the other pieces you have.
Chef Note: Touch the steak before and after you tenderize. You should notice that it’s softened quite a bit, but still holds its form.
Step 4: Marinate the steak for 30 min
Put your steaks in the same ziplock bag you used to tenderize in the last step. Lay the room temperature steaks down and layer them with rock salt and fresh ground pepper (a little rock salt goes a long way, you can always finish the steaks with salt after cooking). Then coat the steaks in Herb & Olive Premium EVOO (no cbd) and ⅓ of the garlic you just diced. Get your hands in there and rub all the ingredients into the steaks. Treat it like a steak massage, give em some love.
Step 5: Make the Chimichurri
Onion, jalapeno, cilantro and parsley. Add about half of the chopped garlic and these other ingredients into a small food processor (a ninja or blender works too). Add the red wine vinegar and Herb & Olive CBD EVOO to the food processor. Juice the limes and add as well. Set the chimichurri aside for now.
Chef Note: When using the food processor you can pulse it a few times to leave the mix chunky or puree it by leaving the food processor on longer (we prefer a fine puree with our Chimichurri.
Step 6: Enjoy the music
If you didn’t pre-marinate the steak, you have 15-20 min to enjoy the vibe and have a couple sips. This is a good time to call mom, or anyone important in your life and tell them you love and appreciate them. Then send them a bottle of Herb & Olive :)
Step 7: Cut the potatoes
Wash and pat dry your potatoes. On the vegetable cutting board cut potatoes in halves, then cut each half into 3-4 spears (depending on size of potato). Make sure the bottom of the spear is large enough to stand up without falling on its side.
Step 8: Marinate the potatoes
Coat potatoes with Herb & Olive Premium EVOO (no cbd). You don’t need much if you are air frying, just enough to lightly coat each potato spear. Add a few spoonfuls of chopped garlic, salt & pepper to taste, and add a few pinches of togarashi for kick (or use herbs mentioned above for a more savory flavor). Get your hands dirty and move all the potatoes around until they all look and feel consistently coated.
Step 9: Prep your stations
Pre-heat the air fryer to 360 (or oven to 400)
Heat your pan to medium / high heat and add a small scoop of ghee and a little Herb & Olive Premium EVOO (no cbd). You’re not frying the steaks here, just add enough ghee / oil to thinly coat the pan. Your steaks will release some good fats as well.
Step 10: Cook the taters
Once the air fryer is preheated, open the tray and lay all the spears skin side down. Depending on the size of your air fryer, this might take 2 sessions. If you are using an oven, lay down some parchment paper on a cooking sheet, and lay out all of your potato spears skin side down and put in the oven.
Chef Note: I never time my taters. Use your eyes and nose. The taters are done when they are nicely browned, which will give you a nice crunchy outside and soft inside. If you’re worried about the clock, this may take 15-25 min.
Step 11: Cook the steak
Once the pan is heated, lay your steaks down. Make sure to get all the garlic from the marinade into the pan. If there’s too much oil in there, you can always pour some out in the trash and continue cooking. Flank steaks are usually on the thinner side, so you can probably cook them for 3-5 minutes per side for medium rare. They should have a nice sear by the time they are finished. You can always cook the steak more, it’s better to take them off sooner than later.
Chef Notes: You can easily test the heat level of the oil by dropping some chopped garlic in. If they start to bubble, the oil is ready. When working with hot oil and a pan, always lay your ingredient into the pan away from your body. Drop it in slow to avoid oil spray and burns.
Step 12: Let the steaks rest
Put the steak on a nice serving plate and allow them to cool for around 7-10 min. You can lay a piece of tin foil over them while you’re waiting for the taters to finish. Don’t fold the tinfoil over to make the plate air tight, just lay it on top.
Step 13: Plate the taters
Once the taters are nice and brown, take them out the air fryer or oven, and place them on a serving plate. Feel free to finish them off with some Herb & Olive CBD EVOO or tincture of your choice. If they need more salt, you can add some finishing salt to taste. Grab a plate for eating and stack the taters 3 x 3 like a log cabin design.
Step 14: Cut the steaks
One by one, put your steaks on your meat cutting board and cut them in ½” slices. Make sure to cut AGAINST THE GRAIN. This is key. Every steak has a grain, it looks like thinly spaced floorboards. Cut your steak perpendicular to those grains.
Step 15: Plate the steak and add chimichurri
Place 3-4 pieces of steak on your serving plate and spoon on some chimichurri in a similar log cabin pattern as the taters. For the millennials, this should look like triple hashtag.
Pour some wine and ENJOY