INGREDIENTS

1 Ea. Flank Steak
1 Lb. Marble Potatoes
1 Lb. Brussel Sprouts
1/4 Lb. Bacon (diced)
1/2 Pint Cherry Tomatoes
1/4 Lb. Arugala
Salt and Pepper (to taste)
Butter
Extra Virgin Olive Oil
Chives (chopped, to taste)
Lemon Juice

METHOD

For potatoes:
Wash potatoes and put in sauce pan.  Cover with cold water.  Season water with salt.  Bring water to a slow simmer.  Simmer until potatoes are tender.  Drain water immediately and cool potatoes.  Depending on size of the potatoes, cut them into halves or quarters.  Reserve for later use.
 

For Brussel Sprouts:
In a sauce pan, bring salted water to a boil.  Clean and quarter brussel sprouts.  Blanche sprouts in the water until tender.  Approximately 3 minutes.  Remove from boiling water and place in an ice bath.  Reserve for later use.

For Cherry Tomatoes:
Preheat broiler to 500 degrees.  Cut tomatoes in half.  Dress with olive oil, salt and pepper.  Place on to sheet pan.  Broil until tomatoes start to blister.

For Flank Steak:
Season steak liberally with salt and pepper.  Grill or broil steak to desired doneness.  Let rest for 6min.

Final Assembly:
In a sauté pan render bacon until crisp.  Remove bacon leaving fat in pan.  Add potatoes and brussel sprouts to pan.  Saute until potatoes start to turn golden.  Add bacon.  Season with salt and pepper.  Take off heat and add chives. 

PRESENTATION

Place hash onto center of plate.  Slice flank steak across the grain and shingle onto hash.  Spoon cherry tomatoes around.  Dress arugula with lemon juice, olive oil and salt.  Garnish with arugula.  Drizzle all with olive oil.

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