Flatiron Steak with Lemon, Herbs and Olive Oil with Sauteed Salsify and Elephant Garlic Chips
- For the Salsify:
- 3 cups milk
- 2 cups water
- 2 teaspoons salt, divided
- 1 teaspoon freshly cracked black pepper, divided
- 7 or 8 medium salsify (1 1/2 pounds), peeled
- 1 tablespoon cornstarch
- 3 tablespoons butter, divided
- 1 tablespoon chervil leaves
- For the Steak:
- 4 (8-ounce) trimmed flatiron steaks
- 1 cup freshly chopped parsley leaves
- 1 cup freshly chopped oregano leaves
- 1/2 cup fresh dill leaves
- 1 cup lemon juice
- 1 cup olive oil
DirectionsFor the Salsify:
In a medium-sized saucepan, combine the milk, water and 1 teaspoon salt, as well as 1/2 a teaspoon of the black pepper. Place the salsify pieces in the pan and bring to a boil, reduce to a simmer and cook for 15 minutes. Remove from the liquid and cool. Once cool enough to handle, sprinkle the salsify with the cornstarch. Be sure to shake off the excess cornstarch.
Heat a large saute pan over medium-high heat and add 1 tablespoon of butter to the pan. Once the butter is hot, place the salsify in the pan and sear for 1 minute. Add 1 more tablespoon of butter to the pan and turn the salsify over onto the other side. Sear the salsify for another minute and add another tablespoon of butter to the pan. Continue turning the salsify until all sides are evenly browned and colored, then add the chervil leaves and toss until coated. Remove the pan from the heat and set aside until ready to plate.
For the Steak:
Preheat the grill to high.
In a large baking dish, add all of the ingredients for the steak and turn to coat.
Place on the grill for 2 minutes per side for medium-rare.
Serve with salsify.
Recipe courtesy Emeril Lagasse, 2007
Recipe courtesy of Rachael Ray