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Grilled Flank Steak with Charred Scallion Chimichurri
Crispy Polenta Cakes with Garlic Oil & Parmesan
Warm Spring Vegetables with Lemon Oil & Mint
Farro with Strawberries with Ricotta Salata & Warm Shallot Vinaigrette
Grilled Flank Steak with Charred Scallion Chimichurri
1.5–2 lbs flank steak
1/4 cup olive oil
Juice of 2 limes
3 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
Kosher salt and black pepper
Chimichurri
1 bunch scallions, trimmed
1/2 bunch parsley
1/2 bunch cilantro
2 cloves garlic
1/4 cup red wine vinegar
1/2 cup olive oil
Salt and pepper to taste
Optional: red pepper flakes or 1 grilled jalapeño for heat
Instructions
Marinate steak in olive oil, lime juice, garlic, cumin, coriander, salt, and pepper for 2–6 hours.
Grill steak over medium-high heat, 4–5 minutes per side for medium rare. Let rest 10 minutes before slicing thinly across the grain.
Grill scallions until blistered, then blend with parsley, cilantro, garlic, vinegar, and olive oil. Season with salt, pepper, and optional chili.
Serve steak with chimichurri spooned over top.
Crispy Polenta Cakes with Garlic Oil & Parmesan
1 cup dry polenta or coarse cornmeal
4 cups water
1 tsp kosher salt
1/4 cup grated Parmesan (plus more for topping)
2 tbsp butter
Olive oil for frying
2 cloves garlic
Flaky salt, cracked pepper
Instructions
Bring water and salt to a boil. Whisk in polenta and reduce heat to low. Stir regularly until thick and creamy (30–40 minutes).
Stir in butter and Parmesan. Pour into a greased 9x9 pan and smooth the top. Chill until firm (at least 2 hours or overnight).
Slice into squares or rounds. Pan-fry in olive oil until golden and crispy on both sides.
Gently warm garlic in olive oil until fragrant, then strain.
Drizzle fried polenta with garlic oil, top with shaved Parmesan, flaky salt, and black pepper.
Warm Spring Vegetables with Lemon Oil, Mint & Burrata
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 cup snap peas, ends trimmed
2 spring onions, halved or quartered
4 radishes, thinly sliced
1–2 balls burrata, torn or halved
Zest and juice of 1 lemon
3 tbsp olive oil
1 tbsp butter (optional, for sautéing)
Handful of fresh mint, torn
Sea salt and flaky salt
Black pepper
Optional: edible flowers or pea shoots for garnish
Instructions
Blanch asparagus and snap peas in salted boiling water for 1–2 minutes until just tender and bright green. Drain and pat dry.
Sauté spring onions in butter or olive oil until lightly golden. Add blanched veggies and toss to warm.
Fold in radish slices, lemon zest, lemon juice, olive oil, and flaky salt.
Transfer to a large serving platter. Nestle burrata into the warm vegetables and tear slightly to release the center.
Top with torn mint, cracked black pepper, and optional edible flowers or microgreens.
Serve warm or at room temperature, with a spoon nearby for scooping.
Farro with Strawberries, Ricotta Salata & Warm Shallot Vinaigrette
1 cup farro
1/2 tsp kosher salt
1 cup sliced strawberries
2 handfuls wild arugula
2 oz ricotta salata, shaved or crumbled
2 slices pancetta, diced and crisped
1/4 cup pistachios, toasted and crushed
Handful mint and basil, torn
Shallot Vinaigrette
2 shallots, peeled and halved
1/3 cup olive oil
1 tbsp champagne vinegar
1 tsp honey
Salt and pepper to taste
Instructions
Cook farro in salted water until tender, 20–25 minutes. Drain and let cool slightly.
Roast shallots in foil with a splash of olive oil at 400°F until soft and golden, 20–30 minutes.
Blend or whisk warm shallots with olive oil, vinegar, honey, salt, and pepper to make vinaigrette.
In a large bowl, toss warm farro with strawberries, arugula, pancetta, pistachios, herbs, and vinaigrette.
Top with shaved ricotta salata and flaky salt just before serving.