Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
Place a medium saucepan on the stove filled with cold water.
Salt (1 Tbsp)
. Add the
Fingerling Potatoes (1 1/2 cups)
and bring to a boil. Cook for about nine minutes until a knife can be easily inserted.
3.
Allow potatoes to cool, and slice into quarter inch slices.
4.
Place
Eggland's Best Classic Eggs (2)
in a small saucepan and fill with cold water. Bring to a boil, turn the heat down to medium and simmer for six minutes.
5.
Remove eggs from water and rinse under cold water. Peel eggs, discard the shells. Slice into halves and set aside.
6.
While the eggs and potatoes are cooking, slice
Green Beans (1 1/2 cups)
on a half bias.
7.
Peel
Mini Cucumber (1)
and slice into quarter-inch rounds. Set into a large bowl.
8.
Slice
Red Bell Pepper (1/2)
, remove seeds, and pith. Slice into quarter-inch pieces. Place into the bowl.
9.
Slice
Cornichons (4)
,
Celery (1 stalk)
, and
Cherry Tomatoes (1 cup)
. Place into the bowl.
10.
Slice
Shallot (1)
in half lengthwise and then thinly across. Add to bowl.
11.
Using the same saucepan used for potatoes, add
Water (8 cups)
and
Salt (1 Tbsp)
Bring to a boil. Fill a medium bowl with ice and cold water.
12.
Trim the ends off of the green beans and add to saucepan once water is boiling. Cook for two minutes.
13.
Drain beans in a colander. Shock beans in the ice water, and move around for thirty seconds. Thoroughly pat the beans dry and add to bowl.
14.
Pat the
Flank Steak (1)
dry with paper towels, and season each side with
Salt (1/2 tsp)
and
Ground Black Pepper (1/2 tsp)
.
15.
Heat
Extra-Virgin Olive Oil (1 Tbsp)
in a medium sauté pan over high heat. Sear steak on one side for 3 minutes, and then flip and let cook for an additional 3 minutes.
16.
Place steak on pan in oven for 5 minutes.
17.
Allow steak to rest outside of the oven for five minutes.
18.
Finely mince
Garlic (1 clove)
and place in a medium bowl.
19.
Remove the stems from the
Fresh Parsley (3 Tbsp)
and
Tarragon (1/4 cup)
and chop roughly. Add to bowl with garlic.
20.
Add
Red Wine Vinegar (1 Tbsp)
,
Dijon Mustard (2 Tbsp)
,
Extra-Virgin Olive Oil (2 Tbsp)
,
Salt (1/4 tsp)
, and
Ground Black Pepper (1/4 tsp)
to bowl with garlic and herbs. Whisk rapidly to combine.
21.
Remove bottom half inch of frisée and tear into 8 pieces. Add to large bowl, and toss with other vegetables with
Salt (1/4 tsp)
and
Ground Black Pepper (1/4 tsp)
.
22.
Drizzle vegetables in vinaigrette and mix well.
23.
Slice the flank steak in half with the grain, and then slice against the grain.
24.
Evenly divide
Curly Endive (3/4 cup)
across two plates, and top with flank steak.
