The vinegared shallots and fresh herbs cut through the richness of the steak.
Recipe information
Yield
Makes 4 servings
Ingredients
Roasted Shallots
Purée
Steak and Assembly:
Preparation
Roasted Shallots
Step 1
Preheat oven to 350°. Heat butter in a large ovenproof skillet over medium heat. Cook shallots, tossing occasionally, until golden brown, 8–10 minutes. Add pepper, 1 teaspoon salt, and 2 tablespoons vinegar and toss. Roast shallots in oven, checking after 10 minutes and shaking pan to turn and adding a splash or so of water if butter is burning, until tender, 10–20 minutes.
Step 2
Meanwhile, whisk oil, chile, and remaining 1/4 cup vinegar in a large bowl; season with salt (vinaigrette will separate as it sits).
Step 3
When shallots are done cooking, whisk vinaigrette, add shallots, and toss gently.
Purée:
Step 4
Cook Jerusalem artichokes in a large saucepan of boiling, generously salted water until tender, 10–12 minutes. Drain; return to saucepan. Cook over medium heat, tossing, until dry, about 2 minutes. Remove from heat, add cream and butter, and stir to combine.
Step 5
Purée in a blender. With motor running, gradually add oil and blend until emulsified; season with salt. Strain through a fine-mesh sieve into a large bowl; discard solids.
Steak and Assembly:
Step 6
Prepare grill for medium-high heat. Season steaks with salt and grill, turning occasionally, until lightly charred and an instant-read thermometer registers 130° for medium-rare, 8–10 minutes. Transfer to a cutting board. Squeeze lemons over and drizzle with oil; season with pepper. Let rest 5–10 minutes before slicing.
Step 7
Spoon purée onto plates and place steak around. Top with shallots, leaving vinaigrette in pan. Toss herbs and fennel fronds in vinaigrette; season with salt. Top steak with salad and drizzle with oil.
