Careme

Ingredients

• Simple Truth™ Natural Bison Ribeye Steak 1 (8 oz) $14.49 (sale)
• Organic Yukon Gold Potatoes ~3/4 lb (about half the bag), cut into 1-inch chunks $4.99
• Organic Broccoli Bunch (or Broccoli Crown) 1 bunch/crown, cut into florets (and sliced stems) $3.49 (or $2.99)
• Organic Jumbo Yellow Onion 1/2 onion, thin-sliced (optional for roasting with potatoes) $2.19/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced (plus 1 clove for roasting, optional) $2.79
• Parsley + oregano (or use dried oregano) 1 packed cup parsley, 1–2 tbsp oregano (or 1 tsp dried)
• Red wine vinegar (or lemon) 1 1/2 tbsp
• Olive oil 4–5 tbsp, divided
• Red pepper flakes Pinch
• Salt & black pepper To taste

Instructions

1. Prep: Heat oven to 425°F. Pat bison dry; season generously with salt and pepper. Cut potatoes into chunks; cut broccoli into florets (peel/slice stems so they roast evenly).
2. Roast potatoes: Toss potatoes (and optional onion) with 1 1/2 tbsp olive oil, salt, pepper. Spread on a sheet pan. Roast 20 minutes.
3. Add broccoli: Toss broccoli with 1 tbsp olive oil, salt, pepper (and optional smashed garlic clove). Add to the same pan, turning potatoes. Roast 12–15 minutes more until potatoes are crisp-tender and broccoli has browned edges.
4. Make chimichurri: Finely chop parsley and oregano. Stir with minced garlic, red pepper flakes, vinegar, and 3 tbsp olive oil. Taste and adjust salt/acid.
5. Sear bison (stove): Heat a skillet over medium-high until very hot. Add a small slick of oil. Sear steak 2–3 minutes per side for medium-rare (bison is lean—don’t overcook). Rest 5 minutes.
6. Serve: Slice steak against the grain. Spoon chimichurri over. Plate with roasted potatoes and broccoli.