As prepared by Chef Jason Brzozowy of Tilth for his cooking demonstration at Wallingford Farmers Market on May 30, 2012.
- 6 ea green garlic (bulbs and greens)
- 2 T kosher salt
- 3 bu peppercress
- ¼ C capers
- ¼ C lemon juice
- 1 C extra virgin olive oil
- ½ C canola oil
- 1 lb oyster mushrooms
- 2 lb flat iron steak, trimmed
- Canola oil, kosher salt, fresh cracked black pepper
For the salsa verde:
Trim the green garlic bulbs, reserving the greens. Quarter the green garlic bulbs and slice thinly. Combine with kosher salt and make a paste using a mortar and pestle. Pick the peppercress, discarding any thick, tough stems. Finely chop the peppercress leaves and tender stems. Chop the capers. Combine garlic paste with peppercress, capers and lemon juice in a medium mixing bowl. Whisk in the olive oil and canola oil. Adjust seasoning if necessary.
Trim the stems of the oyster mushrooms. Pull the mushrooms apart with your fingers to create bite sized pieces. Heat a sauté pan over high heat and add 1 T canola oil. Add enough mushrooms to cover the bottom of the pan in a single layer. Season the mushrooms with salt and fresh black pepper. Sauté until mushrooms are lightly caramelized. Repeat with remaining mushrooms if necessary.
Season the flat iron with salt and black pepper. Heat a sauté pan over high heat and add 1 T canola oil. Sear the steak on both sides. Cook to medium rare. Let rest at least 10 minutes.
Thinly slice steak and top with mushrooms and salsa verde