1/2 cup extra-virgin olive oil
1/4 cup fresh basil leaves, finely chopped
1/4 cup fresh flat-leaf parsley, finely chopped
1/4 cup red wine vinegar
3 tablespoons fresh oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red chili flakes
2 cloves garlic, minced
1 small white onion, finely chopped
3 to 4 fresh cloves garlic
1 pound American flat iron steak, cleaned and trimmed
1/4 cup extra-virgin olive oil
6 large leaves Florida kale, stemmed
1 bunch broccolini florets
2 tablespoons white pearl onions, peeled and blanched
1/4 cup plus 1 tablespoon canola oil
3 Florida baby heirloom tomatoes, sliced, and then halved
Kosher salt and fresh-cracked black pepper
2 cups Florida baby arugula, lightly packed
Splash hot pepper vinegar, optional
Firestix (amaranth blossoms), optional
Thin bread sticks, pre-packaged, optional
You can prepare the chimichurri up to 1 day ahead and refrigerate. Bring to room temperature before using
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