Bison Steaks and Tator Tots. It’s what’s for dinner at Parkshore Grill.

Why bison? According to award-winning Executive Chef Tyson Grant, it’s the other red meat.

It's lower in cholesterol and fat and higher in protein than beef.

"So it's like a super healthy answer to beef," said Grant.

Why the Tot? It’s a hit for guests.

“I think it's something they've always loved as a kid,” said Grant. “And they don't see very often other than in a frozen bag. So when they see fresh made tator tots it's a good thing.”

**Note
The steak is paired with an Argentinian Chimichurri sauce, keeping with the theme of the lighter meat.

“It's like a garlic lime herbaceous oil,” explained Tyson.

 

Steak

1 Bison Steak

1 sprig of thyme

1 garlic clove, cut in half

Directions:

Use High-Plains bison

Season with salt and pepper

Use a sprig of thyme and garlic in the pan.

Cook at high heat for a sear in the begging.
Lower.

Don’t cook beyond medium.

 

Chimichurri Sauce

1 bunch flat leaf parsley

1 bunch cilantro

2 cloves garlic

1 lime, juiced

1 tablespoon white vinegar

1 jalapeno pepper, with or without seeds

1 cup olive oil

Salt and pepper to season

Directions:

Place all ingredients except olive old, salt and pepper in blender.

Blend quickly and thoroughly.

Slowly drizzle oil until incorporated.

Season with salt and pepper to taste.

 

Tator Tots

2 pounds potatoes, peeled and shredded
2 lemons, juiced

1 quart water

2 ounces clarified butter

1 ounce parmesan cheese

1 teaspoon ground coriander

3 tablespoons corn starch

2 tablespoons gelatin powder

Sea Salt and pepper to season

Directions:

Add lemon juice to the water for your shredded potatoes.

Add shredded potatoes directly to the water mixture until ready to use.                              

Squeeze out all of the water out of the potatoes and place into mixing bowl.                     

Add remaining ingredients thoroughly mixing with your hands.                 

Roll into logs tightly sealed in plastic wrap.                           

Poach in water for 20 minutes.                 

Chill until solid and cut into desired tot size.                        

Fry in pan or deep fryer at 375 degrees with canola or corn oil until golden brown.                            

Season with sea salt.