by Chef Seth Caswell of emmer&rye as created for his cooking demonstration at Wallingford Farmers Market on June 10, 2009
- 4 each 8-10 oz ribeye steaks, preferably grass-fed (from Olsen Farms)
- 2 cloves fresh garlic, minced (from Sidhu)
- 1 tsp crushed red pepper flakes
- 1 Tbsp fennel fronds (the top of the fennel bulb), chopped (from Alm Hill)
- 2 tsp olive oil
- 2 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 Tbsp butter (from Golden Glen)
- 1 each onion, medium, small dice (from Sidhu)
- ¼ cup strawberry-apple cider vinegar (from Rockridge Orchards at Ballard Farmers Market)
- 4 oz butter (from Golden Glen)
- salt + pepper to taste
- 6 oz spinach leaves, torn (from Alm Hill)
- 1 pint strawberries, ¼” slices (from Sidhu)
- 1 each fennel bulb, sliced thinly on Japanese mandoline (from Alm Hill)
- In a small bowl, mix garlic, red pepper flakes, fennel fronds, olive oil, salt and pepper until a paste-like consistency. Rub liberally on the surfaces of the steak.
- Heat a large, heavy-bottomed skillet over high heat until just beginning to smoke. Drizzle 1 Tbsp oil and 1 Tbsp butter in pan until butter begins to brown. Carefully arrange steak in pan and lower heat to medium-high.
- Brown steaks on both sides for a total of 8 minutes (for medium-rare). Transfer cooked steaks to a wire rack to let the juices run off. Low heat to low.
- To prepare sauce, add diced onion and stir constantly until the pan drippings are absorbed and the onions are softened. Deglaze pan with cider vinegar and reduce by 2/3 of volume. Turn heat off pan and add the butter slowly, 1 Tbsp at a a time. Swirl the pan so the butter does not separate and taste. Add more vinegar is needed. Set sauce aside in a warm, but not hot, place.
- Toss spinach, strawberries, fennel with salt and pepper and then add enough sauce to the salad to cover the greens. Distribute salad to four dinner plates and place steak on the side. Sprinkle steak with a good quality coarse sea salt and serve.