Make 8 servings
Steak
8 each beef, flat iron steak — preportioned
1 tablespoon salt
1 1/2 teaspoons black pepper
2 tablespoons rosemary, fresh — picked clean
1 tablespoon thyme, fresh — picked clean
8 ounces garlic, roasted in canola oil
1 cup garlic oil, canola
Potatoes
2 1/4 pounds potatoes, yukon gold, fingerling — washed
1/4 cup canola oil
1 tablespoon salt
1 tablespoon black pepper
Kale Salad
1 1/2 pounds kale — julienned and washed twice
3 ounces shallots — sliced thin
2 ounces nuts, pine — toasted
4 ounces cherries, dried, montmorency
Vinaigrette
1 tablespoon lemon juice, fresh squeezed
1 tablespoon vinegar, apple cider
1 clove garlic
1 each shallots
6 sprigs parsley, fresh
1 teaspoon mustard, dijon
1 teaspoon sugar
1/2 cup canola oil,
1 teaspoon salt
1/2 teaspoon black pepper
Butter
1/2 pound butter, unsalted
1/4 cup horseradish, prepared
1 tablespoon salt
1/2 tablespoon black pepper
1/4 cup chives — minced
Steak: Roast the garlic and puree with 1 cup of the oil. Mince the herbs and mix with garlic puree. This will be like a marinade for the steak. Marinate over night. Season with salt and pepper the day of service. Sear in a skillet and finish in the oven to desired temperature. Hold hot.
Potatoes: Rinse potatoes. Toss with oil and seasonings. Roast at 450 degrees until done. Hold hot.
Kale: Wash kale well. Julienne so there aren’t large pieces. Slice shallots really thin. Toss salad with vinaigrette up to an hour before service so the greens can start to break down slightly. Check seasoning and hold cold.
Vinaigrette: Put everything in the blender except oil. Blend. Slowly add oil to create an emulsion. Check seasoning and reserve.
Butter: Let butter soften overnight (or at least a couple of hours). Whip in a mixer with the paddle attachment. Add in everything else and mix well. Check seasoning. Roll into a log with parchment paper and chill. Slice to 1 oz pieces and hold cold. Start this at least a day ahead of time.
Serve 4oz potatoes, 3 oz kale salad and 1 steak. Garnish steak with 1 piece of butter.