Pan Roasted Flank Steak

Quick Pickled Shallots (Optional Garnish)

Ingredients

• 1 large shallot, peeled and thinly sliced into rings

• ½ cup water

• ¼ cup white wine vinegar or apple cider vinegar

• 1 tsp sugar

• ½ tsp kosher salt

Instructions

1. In a small pan, whisk together the hot water, vinegar, sugar, and salt and bring to a boil.

2. Place sliced shallots in a heat proof container and pour over hot liquid.

3. Let them sit at room temperature until fully cool and then transfer to the refrigerator until ready for use.

Pan Seared Flank Steak

Ingredients

• 1.5 to 2 lbs Smith Lake Farm beef flank steak

• 1–2 tbsp neutral high-heat oil (like canola, grapeseed, or avocado)

• Kosher salt

• Freshly cracked black pepper

Instructions

1. Pull the flank steak from the fridge about 60 minutes before cooking to take the chill off. Remove any large portions of silver skin. Pat it completely dry with paper towels (this ensures a good crust). Season generously on both sides with salt and pepper.

2. Place a heavy-bottomed skillet over medium-high to high heat. Add the neutral oil and heat until it is just beginning to smoke.

3. Carefully lay the steak in the pan, laying it away from you so the oil doesn't splash. Sear undisturbed for 4 to 5 minutes until a deep brown crust forms. Flip and cook for another 3 to 5 minutes for medium-rare, depending on the thickness of the steak.

4. Remove the steak from the pan and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes to allow the juices to redistribute.

5. Find the direction of the muscle fibers (the grain) running through the meat, and slice thinly across or perpendicular to the grain (this is VERY important).

Forest Valley Acres Chimichurri

Ingredients

• 1 tightly packed cup fresh parsley (Forest Valley Acres), finely chopped

• 1 tightly packed cup fresh cilantro (Forest Valley Acres), finely chopped

• 1 small shallot, finely diced

• 3–4 cloves garlic, minced

• ¼ cup red wine vinegar

• 1 tbsp fresh lemon juice

• ½ tsp honey

• ½ cup extra virgin olive oil

• ½ tsp red pepper flakes (optional, for heat)

• ½ tsp salt, or to taste

• ¼ tsp black pepper

Instructions

1. In a medium bowl, combine the finely diced shallot, minced garlic, red wine vinegar, lemon juice, honey, salt, pepper, and red pepper flakes. Stir well and let the mixture sit for 10 to 15 minutes. The acid will "cook" the shallot and garlic slightly, mellowing their sharp, raw bite.

2. While the aromatics are macerating, finely chop the fresh parsley and cilantro by hand.

3. Whisk the olive oil into the macerated shallot and vinegar mixture. Finally, fold in the chopped herbs until fully incorporated.

Crispy Roasted Potatoes

Ingredients

• 1.5 lbs baby potatoes (Yukon Gold or red), cut in half

• 2 tbsp olive oil

• Salt and freshly cracked black pepper

Instructions

1. Preheat your oven to 425°F (200°C).

2. On a large, rimmed baking sheet, toss the halved baby potatoes with the olive oil, salt, and pepper until evenly coated. Spread them out cut-side down in a single layer.

3. Roast in the oven for 25 to 30 minutes, or until the potatoes are fork-tender and deeply golden brown and crispy on the bottoms.

4. Place the fresh arugula in a large serving bowl or scatter it across a platter.