Sear for 3 minutes, then remove the press. Arrange the steaks in the pan, spacing them evenly apart, and place the press on top. Set the grill press inside a grill pan and preheat over medium-high heat.Ĭarefully remove the press with a kitchen towel (the handle will be hot).
Remove from the heat and cover loosely with foil. Add the lemon zest and garlic, bring to a simmer and quickly stir in the parsley. In a small saucepan over medium heat, combine the shallot and butter and heat until the butter melts and is foamy. To cook the steaks, brush them on both sides with the oil and season with the steakhouse rub. Transfer the hash to a serving bowl and cover loosely with aluminum foil. Fold in the sage and reserved bacon, and season with salt and pepper. Add the potatoes and butternut squash and cook, stirring occasionally, until the vegetables begin to soften and lightly color, 6 to 8 minutes.Īdd the onion and butter and cook, stirring occasionally, until all the vegetables are caramelized and tender, about 10 minutes. Return the pan to medium heat and add the rutabaga, stirring to coat well with the bacon fat, and cook until just beginning to brown, about 5 minutes. Using a slotted spoon, transfer the bacon to a small plate, leaving as much fat in the pan as possible. To make the hash, in a large, heavy fry pan over medium heat, cook the bacon, stirring frequently, until well browned and crisp, 7 to 10 minutes. Use the sauce immediately, or transfer to an airtight container and refrigerate for up to 1 day. To make the chimichurri, in a blender, combine the olive oil, garlic, onion, salt, pepper, lemon juice, vinegar, parsley and oregano and puree until smooth.
1 1/2 cups peeled and diced butternut squash (1/2-inch dice).1 1/2 cups peeled and diced Yukon Gold potatoes (1/2-inch dice).1 1/2 cups peeled and diced rutabaga (1/2-inch dice).applewood smoked bacon, cut into lardons, each 1/4 inch wide and 1 inch long 1/2 cup coarsely chopped fresh flat-leaf parsleyįor the butternut squash and rutabaga hash:.
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