Pan seared hanger steak, sauce vierge, sautéed fingerlings potatoes, asparagus tips salad |

Preparation time: 45 min

Preheat your four at 425 °F

• For the mise en place

  Cut the beef skirt steak into 4 portions. Cut the cherry tomatoes into quarters. Mince the garlic and parsley. Toast the pine nuts in a skillet. Crumble the blue cheese. Chop the chives. In a hot skillet with vegetable oil, sear the seasoned beef skirt steak on each side and set aside on a baking sheet.

• For the virgin sauce

  In big bowl, mix the cherry tomatoes, the garlic, the pine nuts, the parsley, olive oil and lemon juice, add the blue cheese before serving. Fix the seasoning.

• For the fingerlings

  Cut the potatoes in half lengthwise. In a hot pan with duck fat put the potatoes on the flesh side, when you get a nice coloration add the smashed garlic and the thyme, then cook them in the oven for 30 to 40 minutes.

• Asparagus salad

  Blanche the asparagus in a big pot of salty boiling water, then transfer directly to an ice bath and strain once cooled. Put it in a bowl with the chives, the mustard, the lemon juice and the zest, olive oil and mix it well with salt and pepper.

• On the plate

  Finish the cooking of the flank steak for 5 minutes in the oven, and then let it rest for 2 minutes. In a big plate put some asparagus on the side, put the sliced meat on the side and finish with the fingerling potatoes. Top it with a couple parsley leaves and a pinch of sea salt.