Steak & Potatoes w/ Chili Vinaigrette


  • This is intended to be served cold, but if you’d like to warm the steak up it should be heated in a 375 degree oven for about 10-15 minutes. Potatoes can be warmed in the vacuum bag in which they are packed in a pot of simmering water.
  • Slice steak. Let rest for about 1 minute after slicing.
  • To assemble plates, layer arugula/herb mix, potatoes, steak slices, charred onion petals, and radishes (water drained off). Dollop chard stem salsa verde over the platter and drizzle chili vinaigrette over everything.
  •  Scatter any remaining arugula/herb mix over the platter. Serve!

INGREDIENTS: Chuck tender (teres major), baharat spice, salt, olive oil, arugula, parsley, mint, basil, dill, chard stem salsa verde (parsley, olive oil, garlic, scallion, salt, pepper, lemon juice, capers, chard stems), chili vinaigrette (smoked fresno hot sauce, limes, olive oil, mustard, harissa, salt), radishes