Pear & Arugula Salad, Flat-Iron Steak, Tri-Colored Potatoes & Sautéed Radishes
Pear & Arugula Salad Remove ends of celery stalk. Slice thinly on a diagonal. Slice pear in half lengthwise and remove core and seeds (remove skin if desired). Cut into thin slices. In a bowl, toss arugula with 1-2 Tbsp apple cider vinegar, 1 Tbsp olive oil, and a dash of salt and pepper. Top with celery and pear. Flat-Iron Steak, Tri-Colored Potatoes & Sautéed Radishes Finely mince or crush clove of garlic. Coat each steak with 1/2 clove of garlic (1/4 on each side), 1/2 tsp ground mustard (1/4 on each side), salt and pepper. Wash potatoes and pearl onions, then cut each in half. Wash radishes, remove ends, and cut into quarters. Preheat pan to medium heat with 2 Tbsp olive oil and 1 pat butter. Add potatoes to pan and cook 8 minutes, stirring occasionally. Add onions and cook another 10-12 minutes until potatoes are fork tender. Preheat another pan to medium-high heat with 1 Tbsp olive oil and 1 pat butter. Cook steaks 4-6 minutes on each side for a medium temperature. Remove steaks from pan and set on clean plate to rest. Reduce heat of steak pan to medium, add radishes and two pats of butter. Cook radishes 8-10 minutes until fork tender; if you like your radishes more crunchy, remove from heat sooner. Season to taste with salt and pepper. Chop tarragon and toss with radishes.