Here’s a healthy and gorgeous recipe from Executive Chef Andrew Ellerby of One, McEwan and Fabbrica.
Roasted Garlic Marinade
3 whole heads of garlic
1 tbsp olive oil
salt and pepper
1 cup quality olive oil
1/2 cup white wine vinegar
1/2 cup rice wine vinegar
1 tbsp liquid honey
leaves from 1/4 bunch of oregano, minced
1 tbsp dried basil
3/4 tsp kosher salt
1/2 tsp black pepper
4 quality skirt steaks or your favourite grilling steaks, approx.5oz. each
1/2 cup roasted garlic marinate
6 cups lightly packed baby arugula leaves
1/4 cup very thinly sliced fennel
6 yon treviso leaves
4 cups sprouts/micro greens (pea shoots, radish, buckwheat, ruby mustard,
3 tbsp celery leaves
1/2 cup combined, flat parsley, basil, oregano (torn)
4 tbsp quality olive oil
4 tsp quality balsamic vinegar
10-12 pieces oil packed sun-dried tomato
3 tbsp fresh grated reggiano
1/2 cup picked white frisee
1/2 cup shaved reggiano
Slice off and discard the bottom 1/4 inch of each head of garlic. Smear a sheet of foil with 1/2 tbsp of olive oil, arrange the garlic, bottom down and drizzle the other 1/2 tbsp. Fold over the foil, seal it tightly and place on a baking sheet in 325 F preheated oven. Roast until garlic is tender, about 45 minutes to one hour.
Cool garlic for 10 minutes, then squeeze the garlic into a large bowl. Add the quality olive oil, vinegars. honey, oregano, basil and salt and pepper, whisk thoroughly. Set aside to steep for a minimum of two hours before using.
Transfer into a clean container. Before using, whisk again and adjust the seasoning.
Place steaks and roasted garlic dressing in a sealed container and marinate for 24 hours in the fridge. Let sit for 30 minutes at room temperature before grilling.
Remove steaks from the marinade, shaking of excess and season with salt and pepper on both sides. Grill steaks on preheated grill set to high until desired doneness (rare to medium rare). Transfer to a cutting board and let rest for approx. 5-8 minutes.
Meanwhile, in a bowl combine the arugula, sprout mixture, fennel, treviso, frisee, celery leaves, herbs and grated cheese.
Whisk together olive oil, vinegar, season and pour over salad, toss well. Divide salad between 4 plates and top each with some oil packed tomatoesand fresh ground pepper.
Slice each steak against the grain into 1/4 inch strips. Place sliced steaks on top of salad and drizzle meat with juices from the cutting board.
Garnish each salad with shaved reggiano and basil leaves and a scatter of sprouts if you desire.