Flat Iron Steak Salad

Directions

1. Preheat oven to 400°F. On a sheet pan combine cherry tomatoes, sliced shallot and whole head of garlic cut half-wised with skins on. Toss in olive oil, salt and pepper. Mix in sprigs of oregano and thyme. Place in oven and bake for about an hour, occasionally stirring. Once tomatoes have broken down and the shallot and garlic have caramelized, remove from the oven. Take out sprigs of oregano and thyme. Remove cloves of garlic from skin and using a fork mash and incorporate with tomatoes to make a confit.

2. While the cherry tomatoes are baking, blanch the green beans.
3. Toss blanched green beans and balsamic vinegar into confit and let the confit come to room temperature.

4. Remove Organic Prairie Flat Iron steaks from packaging and pat dry. Using a mortar and pestle, blender, or food processor, combine fennel, lavender, rosemary, ground sage and peppercorns. Grind and mix until fully combined and peppercorns are thoroughly ground up. Generously salt both sides of the flat iron steaks and press salt into the steak before rubbing the dry rub evenly across every side of the steak.

5. Once thoroughly seasoned, heat a cast iron skillet on medium-high heat and add a generous amount of Organic Valley Ghee to the skillet. Sear steak until an internal temperature reads 125 F. Remove from heat and let steak rest for 5 minutes.

6. In a large salad bowl combine butter lettuce, radicchio, avocado and basil. Mix salad with shallot/tomato confit with green beans. Slice flat iron across the grain and serve on top of salad.