Sauteed Flank Steak with Arugula and Roasted Cauliflower and Tomatoes
180 Protocol Approved Recipe
Spring Conference 2012 | Chef John Berryhill
Cucumber Water
6 medium shrimp, peeled, with tails on
⅓ yellow onion, sliced
½ cup porcini mushrooms, sliced
3–4 stalks swiss chard leaves, roughly chopped
1 garlic clove, minced
NTM Salt and pepper
parsley for garnish
Serves one.
Heat wok. Spritz wok with cucumber water, and add onions and saute for a few minutes. Add mushrooms, salt and pepper and cook for a few more minutes. Then add shrimp. When shrimp start to turn in color, add in chard greens and garlic, and cook for a few minutes more until shrimp are cooked through and chard is wilted. Plate shrimp and vegetable mixture, garnish with chopped parsley, and serve.
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