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

This recipe comes from Erica Holland-Toll of Lark Creek Inn.

Serves 4

Potatoes

2 Yukon Gold potatoes, quartered
Salt, to taste

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

2. Simmer until tender.  Drain and reserve.

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
1/2 Meyer lemon, juiced
Salt and pepper, to taste

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.

Shaved Vegetable Salad

3 radishes
2 small gold turnips
1 spring onion
1 head broccoli Romanesco
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

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.

Toss vegetables with dressing and season with salt and pepper.

Marin Sun Farms Flank Steak

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

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.

3. 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.

This recipe was demonstrated as part of the Market to Table events organized by CUESA, the Center for Urban Education about Sustainable Agriculture. www.cuesa.org.