In a medium bowl, mix the smashed cucumber, herbs, ¼ tsp. garlic, lemon juice, honey, and Greek yogurt. Taste and season to liking with salt and pepper.
Add blended oil to pan and sear the steak on all sides, then turn the heat down to low and let cook until medium rare. Remove from heat and let meat rest for at least 5 minutes.
Wipe the skillet, then add another drizzle of oil. Heat over medium low. Add the garlic and sauté for 1 minute, then add the arugula, then deglaze with the wine. Season to taste with salt and pepper.
Fry the potato ribbons in a 325° fryer until golden brown. Toss with the parmesan and season with salt and pepper.
Cut the steak into 6 slices.
To plate: pile the arugula, rest the steak slices over the greens, serve potato ribbons and cucumber relish on the side.
Ingredients
8 oz. Braveheart® Angus Hanging Tender
1 tbsp Zaatar Spice, (see recipe below)
1 tbsp West Creek® canola oil
1/4 cup Peak Fresh Produce® Cucumber(s), cut into 1/4 in. chunks and smashed with the side of knife
