From the Land

Father's Day Steak & Potatoes

This Father's Day, treat dad to a gourmet backyard feast featuring a succulent Picanha steak seared to perfection and beautifully complemented by a zesty Chimichurri sauce. The star of the show is paired with indulgent Au Gratin Potatoes layered with rich gruyere cheese and crisp, smoky bacon. We invite you to join us in celebrating dads everywhere with this mouthwatering meal, lovingly prepared with the unique Boudreaux's Backyard touch!

Ingredients:

• 1 Picanha roast

• Boudreaux's Prime Beef and Chop Seasoning

• 2 Idaho potatoes

• 6 oz Gruyere cheese

• 1/2 cup heavy cream

• 5 strips thick-cut bacon

• 1 onion

• 1 bunch fresh parsley

• 1 bunch fresh cilantro

• 4 cloves garlic

• Juice of 2 limes

• 2 tbsp red wine vinegar

• 2 tbsp olive oil

• 1 tsp red pepper flakes

• Salt and black pepper to taste

Directions:

Trim the Picanha roast, leaving at least a 1/4" fat cap on top. Season liberally with Boudreaux's Prime Beef and Chop Seasoning. Set your grill to cook indirectly and place the roast on the cool side until the internal temperature reaches 115°F. Once achieved, move the roast over the coals and sear until well-charred. Remove before the internal temperature reaches 129°F and let rest for at least 15 minutes before slicing. Cut into thin slices against the grain.

Thinly slice the potatoes and immerse them in a water bath. Julienne the onion and grate the cheese. Dice the bacon into 1/2" pieces and cook until crisp, then remove from the pan. Soften the onions in the pan, then start layering the potatoes in a single layer, seasoning each layer. When half the potatoes are layered, add half the cheese, half the cream, more seasoning, and a sprinkle of parsley. Repeat for the top layer. Cover and bake for 1 hour until the potatoes are soft. If there's too much liquid, drain some off. Add bacon and parsley, then broil on high until the cheese is golden.

For the Chimichurri sauce, mince the garlic and mix with the red pepper flakes. Add the lime juice, finely chopped parsley, and cilantro. Mix in the red wine vinegar, then gradually stir in the olive oil until emulsified.