One of my favorite ways to cook Denver Steak in the Spring and Summer is using one pan. No need to heat up the oven at all. Here, from the Franklin Farmers Market, I am using Denver steaks from Bear Creek Farm, Rainbow Chard from Rocky Glade and Kohlrabi, Radishes and Watercress from Beaverdam Creek Farm. This is a dish that captures the essence of early Spring and some of the best of what the market has to offer.
Pan seared Denver Steaks with Kohlrabi, Rainbow Chard, Watercress & Radishes
Preparation time 15-20 minutes
2 6oz Denver steaks
1 small bunch of rainbow chard, cut into ribbons
1 small bunch of new onions with green tops
1 bunch watercress
2 kohlrabi, peeled
1 bunch of radishes
1 lemon cut in half
1 tbl olive oil
1 tbl unsalted butter
1 tsp red wine or sherry vinegar
1 tsp sea salt
Fresh ground black pepper
Trim off the thick ends of the watercress and discard. Soak the watercress in a bowl of cool water for 15 minutes.
Preheat a heavy cast iron skillet over medium high heat while you prepare the vegetables and steaks. Season the steaks on both sides with the sea salt and plenty of fresh ground black pepper and set aside. Slice the kohlrabi into 1/4 inch rounds and reserve. Slice the radishes and set aside as well. Slice the onions into 1/2 inch to rounds and set aside. Drizzle the olive oil over the steaks and rub the sea salt and pepper into the steaks.
The skillet should be hot now. Using tongs, carefully lay the steaks into the hot skillet then immediately lower the heat to medium. Cook the steaks for 2 minutes on each side to form a nice seasoned crust on each one. When the steaks are cooked, set them aside on on clean platter to rest. Now add the kohlrabi slices to the pan. There should be enough oil and fat from the steaks to aid in cooking of the kohlrabi. Turn the kohlrabi a few times to slightly wilt it, you want it to soften it bit but not to the point of loosing it’s bite. When the kohlrabi is ready set aside with the steaks. Now add the lemon halves and the onions to the pan, cut side down, and blister in the pan for 1-2 minutes. Remove both the lemons and onions to the steak platter. Turn off the heat and add the chard ribbons and toss in the pan with tongs until slightly wilted, about 1 minute. Then add the butter and vinegar to the pan and let the butter melt. Use a rubber spatula to scrape up the remaining seasonings and browned bits, then pour them into a small ramekin.
Move the steaks to a cutting board and slice into 1/2 inch pieces, being careful to cut lengthwise against the grain, as LeeAnn Cherry from Bear Creek Farm suggests. Arrange the slices of steak and the kohlrabi on the steak platter, then drain the watercress and shake off the water and place along side the steak. Scatter the sliced radishes all over platter and pour the reserved seasoned butter over everything. Now serve and enjoy.
Michael R Martin
Franklin Farmers Market
Chef Michael Martin is owner and chef of South Fork Catering, Franklin, TN