Are you a steak lover? Here we have taken the traditional cut New York Strip, but it’s Yak! Have you tried Yak yet? It’s one of the most healthy meats that you can eat. It is 95 to 97% fat free, high in Omega 3 oils, CLA’s (Conjugated Linoleic Acids), Oleic Acids, and Stearic Acids (35% higher than beef as a percentage of fats that are good for us.)
But, what about the taste? Well, we barely taste any difference from beef. It tasted like a very high quality steak!
We cooked our steak medium rare and it was juicy, tender and full of flavor. If you can get Yak in your area, give it a try
- 1 eight ounce Boneless Yak Steak (from the Yak Boys)
- 1 lemon, zested, and juiced
- 1 clove garlic minced
- 4 T. olive oil
- 1 large white Japanese Sweet Potato
- 2 T. chopped Parsley
- 1 tsp. sea salt
- Peel the potato and cut into matchstick French fries. Toss with 3 T. olive oil and lay the frites out on a parchment lined sheet tray. Roast in a 400 oven for 10-12 minutes until golden brown. Remove from oven and sprinkle with sea salt and parsley.
- Rub the yak steak with the lemon zest, garlic and 1/2 tsp. of the salt.
- Heat 1 T. olive oil in an oven safe sauté pan.
- When oil is shimmering and very hot, add the steak and sear on one side until golden brown. Turn the steak and add the lemon juice to the pan, then put the pan into the oven for 5 minutes to finish the cooking process, to medium/medium-rare.
- Don’t overcook or the steak will be tough.
- Serve the steak with a side of parsley sweet potato frites.