Cooking Instructions
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Step 1
Slice the
Garlic (8 cloves)
thinly lengthwise; hold.
Step 2
Mince half the
Shallot (1)
; place in a small bowl.
Step 3
Juice the
Lemon (1)
into another small bowl; discard seeds; hold.
Step 4
Remove and discard the stem and the seeds from the
Red Fresno Chili Pepper (1)
. Slice the chili into thin strips. Place in a medium bowl.
Step 5
Strain the
Hearts of Palm (115 g)
and discard the liquid. Cut into 1/2 inch pieces and add to the bowl with the chilies.
Step 6
Pat dry only half of the
Pimiento Peppers (55 g)
using paper towels and add them to the bowl with the hearts of palm mixture.
Step 7
Chop the
Marcona Almonds (30 g)
into coarse pieces and set aside for garnish.
Step 8
Pat the
Hanger Steak (2)
dry with paper towels. Season both sides of each steak with
Salt (3 g)
and
Ground Black Pepper (1 g)
.
Step 9
Heat
Olive Oil (15 mL)
in a large sauté pan over medium-high heat. When hot, add the steaks and brown them evenly, 3 minutes on each side.
Step 10
Turn them over and cook for an additional 1 to 2 minutes. Transfer to a plate; let rest. Add or subtract 1 to 2 minutes for more or less doneness.
Step 11
In a small sauté pan, heat
Olive Oil (30 mL)
on medium-high heat. When hot, add the sliced garlic, stir and turn off the heat. Cook for 1 minute until golden brown. Remove the garlic from the pan and place on paper towels; hold.
Step 12
Add lemon juice and
Salt (2 g)
to the bowl with the shallots. Whisk in
Olive Oil (30 mL)
and the
Balsamic Vinegar (15 mL)
. Season with
Salt (2 g)
and
Ground Black Pepper (as needed)
.
Step 13
Add the
Arugula (115 g)
to the bowl with the hearts of palm mixture and gently toss. Drizzle the salad with 1/2 the dressing and toss gently to coat.
Step 14
Cut the steaks into 1/4 inch slices. Divide the salad evenly between the center of two plates.
Step 15
Arrange the steak slices on top of the salad. Garnish with chopped almonds, the garlic chips and
Shaved Parmesan Cheese (30 g)
. Drizzle the remaining dressing over the salads. Serve and enjoy!
