Sauteed Flank Steak with Arugula and Roasted Cauliflower and Tomatoes
Spring Conference 2012 | Chef John Berryhill
1 cup fennel, sliced thinly
1 pork loin chop
Garlic-Orange Dressing:
1 cup fresh orange juice
1 orange, peeled and roughly chopped
1 teaspoon champagne vinegar
1 garlic clove, minced
1 teaspoon of fresh rosemary, sage, and thyme
NTM Salt and pepper
In a blender, puree together orange juice, oranges, champagne vinegar, garlic, herbs, salt and pepper then transfer to bowl. Submerge fennel in bowl of dressing and set aside.
Heat grill or grill pan. Prepare tenderloin by rubbing with salt and pepper, and grill 5 minutes on each side or until a meat thermometer reads 155°. When pork is done, remove from grill and let rest for a few minutes then slice. Plate fennel with some dressing, top with pork then garnish with sprig of rosemary & thyme.
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