Pan-Seared Marin Sun Farms Flank Steak with Shaved Farmers' Market Vegetable Salad, Sauteed Potatoes, and Green Garlic Aioli | CUESA

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Pan-Seared Marin Sun Farms Flank Steak with Shaved Farmers' Market Vegetable Salad, Sauteed Potatoes, and Green Garlic Aioli

Source:

Chef Erica Holland-Toll, Lark Creek Inn (February 16, 2008).

This recipe was demonstrated at CUESA’s Market to Table programs on February 16, 2008.

Serves 4

INGREDIENTS

Potatoes
2 Yukon Gold potatoes, quartered
Salt, to taste

Green Garlic Aioli
2 bunches green garlic, cut into small dice and washed
1 cup extra-virgin olive oil
1 egg yolk
1 tablespoon Dijon mustard
½ Meyer lemon, juiced
Salt and pepper, to taste

Shaved Vegetable Salad
3 radishes
2 small gold turnips
1 spring onion
1 head broccoli Romanesque
1 bunch arugula
(Or, any combination of fresh vegetables)
3 tablespoons extra-virgin olive oil
1 Meyer lemon, zested and one-half juiced
Salt and pepper, to taste

Marin Sun Farms Flank Steak
1 Marin Sun Farms flank steak, approximately 2 pounds
2 tablespoons canola oil
Salt and pepper, to taste

PREPARATION

For the potatoes

  1. In a medium sauce pan cover potatoes with cold water and season with salt.

  2. Simmer until tender. Drain and reserve.

For the green garlic aioli

  1. In a small pot, simmer the garlic and olive oil for 5 minutes. Cool completely, otherwise the aioli will break. (While mixture cools, start on the shaved vegetable salad).

  2. In a small bowl, whisk the egg yolk, mustard and lemon juice until frothy. Slowly whisk in cooled oil-garlic mixture, drop by drop, until an emulsion is made and the aioli is thick and creamy. Season with salt and pepper.

For the shaved vegetable salad

  1. Shave vegetables, except arugula, on a mandoline (or, thinly slice them by hand). Combine vegetables in a medium bowl with olive oil, lemon zest and juice.

  2. Toss vegetables with dressing and season with salt and pepper.

For the flank steak

  1. Season steak with salt and pepper. Heat a medium sauté pan over high heat, add oil and sear steaks, 3 minutes per side (medium rare).

  2. Remove steak from pan and allow to rest. Add cooked potatoes to the pan and cook over medium heat until golden brown.

To serve

Divide potatoes among four plates and arrange the shaved vegetable salad next to the potatoes. Thinly slice the steak against the grain and fan the pieces over the salad. Garnish steak with a dollop of green garlic aioli, serving the rest of the aioli on the side.

 

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