Steak Grazing Board with Mini Hasselback Potatoes, Chimichurri & Gorgonzola Cheese Sauce

For the Steak Board

• 1 USDA Prime Cowboy Steak

• 1 American Wagyu Ribeye Steak 1”

• Kosher salt

• 1 ½ pounds baby gold potatoes

• 2 tablespoons SRF Beef Tallow

• 3 garlic cloves, smashed

• 1 sprig rosemary

• 2 to 3 tablespoons olive oil, divided

• 10 to 12 mini peppers

• 1 pound asparagus, trimmed

Chimichurri

• 1 small shallot, minced

• 1 Serrano or small jalapeño, minced

• 2 garlic cloves, minced

• 1/4 cup red wine vinegar

• 1/4 cup chopped cilantro

• 1/4 cup chopped flat-leaf parsley

• 1 tablespoon chopped fresh oregano

• 1/2 cup olive oil

• Kosher salt, to taste

Gorgonzola Cheese Sauce

• 1/2 cup mayonnaise

• 1/4 cup sour cream

• 2 ounces Gorgonzola cheese, crumbled

• 1 garlic clove, grated

• 1 tablespoon shallot, minced

• 1 tablespoon white wine vinegar

• 1 teaspoon Worcestershire sauce

• 2 tablespoons chives, minced

• Salt & pepper, to taste