6 oz Flank Steak
Half Head of Frisee, Cleaned and Roughly Chopped
Handful of Crimson Grapes, Halved
Half Apple, Sliced Thin (use your favorite, anything but granny smith)
1 Hard Egg, Peeled and Quartered
2 Tbsp Roasted Pumpkin Seeds
Sherry Vinaigrette (recipe below)
1. Heat Skillet with 1 Tbsp Grapeseed oil until smoking hot. Season Steak liberally with kosher salt and pepper. Add Steak and Sear until cooked to your liking (about 4-5 minutes on each side for medium rare). Remove from pan and let rest while you build your salad.
2. Make the Sherry Vinaigrette:
1 oz Sherry Vinegar
Smidge Dijon Mustard
2 oz Olive Oil
1 oz Pumpkin Seed Oil
Whisk mustard and vinegar together. Slowly whisk in oils. Season with salt and pepper.
3. Toss Frisee and Grapes in vinaigrette. Place on center of plate. Fan apple and steak on greens. Finish with Hard Egg and Sprinkle of Pumpkin Seeds. Top with more cracked pepper.