Pan-Seared Striploin with Roasted Marble Potatoes, Gremolata and Huckleberry Glaze

• Take the striploin out of the fridge 30 minutes before cooking. Pat dry.
• Season generously with salt and pepper on both sides.
• Heat a heavy bottom skillet over medium-high heat. Add a thin layer of olive oil.
• Sear steaks for 3–4 minutes per side, until a deep brown crust forms.
• Lower heat to medium. Add butter, garlic, and herbs.
• Tilt the pan and spoon the melted butter over the steaks for 1–2 minutes.
• Remove from heat when internal temp reaches 125°F for medium-rare.
• Rest steaks for 8–10 minutes.

• Preheat the oven to 400°F.
• Toss potatoes with olive oil, salt, and pepper.
• Spread the potatoes on a baking sheet in a single layer.
• Roast for 35–45 minutes, shaking the pan halfway, until golden brown and tender inside.

• For the parsley, remove thick stems and finely chop the leaves.
• In a medium bowl, mix the chopped parsley, garlic, and lemon zest.
• Stir in the lemon juice and add salt and pepper to taste.
• Drizzle in olive oil a little at a time, stirring, until the mixture is lightly coated but still fresh and loose, not oily.
• Adjust seasoning with more salt, pepper, lemon juice, or olive oil as needed.

• In a medium saucepan, combine the huckleberries and sugar.
• Cook over medium heat, stirring occasionally, until the fruit releases its juices and the sugar dissolves.
• Stir in the beef stock, balsamic vinegar, and red wine. Bring to a gentle simmer.
• Lower heat and simmer uncovered for 30–45 minutes, stirring occasionally, until the mixture reduces by about half and thickens to a syrupy consistency.
• Taste and adjust salt or acidity if needed. For a smooth sauce, strain or blend or for a rustic style, leave as is.

Slice your striploin against the grain or serve whole. Toss the marble potatoes with 3 tablespoons of gremolata. Plate your potatoes, topping with additional gremolata. Top the steak with the huckleberry glaze and serve the rest of the glaze on the side.