This post is sponsored by Grass Roots Farmers' Cooperative. All opinions are 100% our own. Thank you for supporting the brands we truly love!
Mat here - we were so excited to partner with Grass Roots Farmers' Cooperative to bring this recipe to you! One of my favorite childhood memories is going to Montana with my dad in the summer time. We would drive high into the Rockies, stopping finally near Babb, a small town on the Blackfoot nation and head straight to the Leanin’ Tree cafe. The owner, Suzie, had two grandsons I was friends with and, after walking miles through the wilderness trying to scare up mountain goats and (God help us) grizzly bears, we would go back to the restaurant where she would make us piles of traditional Blackfoot fry bread, meat grilled so tender it was falling apart, and all the sides any hungry kid could hope for.
Fast forward 20 years and a thousand eastward miles, I’ve really been craving that fry bread. We also recently found out our youngest kid, Rosie, has a gluten allergy. That’s been a paradigm shift for all of us, not only for her health, but for the whole family to rethink what we’re eating. So, in solidarity, we’ve all gone gluten free over the past few months and it’s one of the best things we’ve ever done. Still, I’ve been hoping to find a way to make my beloved fry bread (traditionally deep fried and made with flour, lard, and topped with bison) in a more healthful way. When our friends at Grass Roots sent us a beautiful 100% grass-fed, grass-finished bavette, I thought the timing was perfect to give that steak the wholesome and delicious setting it deserves. I hope you like; and that you and yours share it together and in good health.
All of the cattle from Grass Roots are raised outdoors, moved to fresh pasture daily, and never given antibiotics or growth hormones. They are 100% grass-fed and finished and GMO free.
Anytime we are cooking, we love to use pieces from our Sertodo Copper collection. Below were a few items used in preparing this recipe:
PREP THE BAVETTE
Marinade bavette and 1 cup chimichurri for 24 hours in the fridge.
PREP THE MAYO
Add 1 cup Mayo, 1/2 cup chimichurri, 1/2 tsp salt, and 2 tbl lime juice. Whisk briskly until combined. Leave in fridge until needed.
PREP THE FRY BREAD DOUGH
Combine 1 cup gluten free flour, 1 cup rice flour, 1/2 tsp baking powder, 1 egg, and 1 tsp salt. Slowly add 1 cup very hot water while mixing. Continue mixing until a firm but slightly shaggy dough forms. It will be somewhere between biscuit dough and normal bread dough. Place covered in the fridge until ready.
PREP THE PARSNIP FRIES
Wash and peel two parsnips. Trim the ends, and cut into uniform fries. These should be on the smaller side and make sure they’re as close to the same size as possible. Add your trimmed fries to a gallon baggy or bowl along with 1 cup rice flour, 1 tbl paprika, 1 tsp salt, and 1 tsp garlic powder.
CHOOSE YOUR TOPPINGS
Mixed greens, iceberg, arugula, and any snappy block cheese like sharp cheddar work great for this. Herbs are great as a finisher as well. Mine used what we had on hand: spring mix and chef cut shredded cheese.
MAKE THE BAVETTE
Set the steak out and allow to come to room temp prior to cooking (around half an hour before cooking). Add 2 tbl medium/high smoke temp oil (I used avocado) to a hot skillet. Remove the steak from the chimichurri and carefully place into the skillet (make sure to start with the side nearest you and lay the steak away). Cook approximately 6 minutes per side for medium rare. Remove from heat and set aside on a cutting board.
MAKE THE FRY BREAD
Lightly oil a large piece of parchment paper. Taking a portion of dough around half the size of your first, make a ball, and lay it on one half of the paper. Fold the other side over and begin pressing the dough, drawing it outward, to form a round portion around 1/8 inch thick. Repeat for as many fry breads as you need with additional pieces of parchment paper. Make sure to use a new piece of paper for each portion. Carefully lay a portion on a hot griddle or grill and cook each side golden.
MAKE THE PARSNIP FRIES
Preheat some frying oil to 350F. Remove the fries from the flour and seasonings, shaking them gently to remove the excess. Carefully add the fries to the oil a few at a time, and cook until deep brown. Remove from the oil, season with salt, and set aside.
PLATING THE DISH
Use a sharp knife to slice your bavette on an angle into thin pieces. Place a few pieces on one half of the fry bread, add salad and cheese, then garnish with chimichurri mayo. Fold over, and cut into halves.
Put the fry bread on a plate, along with a portion of parsnip fries. Garnish the fries with parsley. I drizzled extra chimichurri mayo on mine, but that’s optional. The mayo makes a great dipping sauce.
Now you’re ready to eat!
Grass Root Farmers' Cooperative has a "Share the Love Sale" running from 2/14/2022 - 2/16/2022. It will feature a variety of products at 15%, with the bavette being one of them. Use code “MINGS25” for $25 off an order of $145!