Chef Jason Wilson
Serves 4

1.5 – 2 lbs Thousand Hills New York Steak (2 steaks)
1 tbsp Togarashi Spice
½ red onion, large diced
4 scallions, sliced/minced
1 lb fingerling potatoes, sliced into ½-¾ inch coins
1.5 lbs Washington Asparagus
2 tbsp black olive tapenade
1 preserved lemon
1 bunch basil
2 serrano chiles
3 tbsp olive oil
1 tbsp lemon juice
4 tbsp kosher salt
2 tbsp minced garlic
1 bunch arugula, rough chopped
1 tbsp dijon mustard
1 tbsp soy sauce
2 tbsp balsamic vinegar

Season the steaks on all sides with 1 tbsp salt and togarashi spice. Preheat oven to 170F. In a hot cast iron or non-stick pan, sear all sides and place the pan in the oven for 15 minutes. Remove from the oven and remove the steak from the pan, transfer it to the refrigerator for 20 minutes to chill. Add the asparagus to the pan and saute for 2-3 minutes or until asparagus is tender.

In a small sauce pot cover the potatoes with cold water and bring them to a boil, add 1 tbsp kosher salt, remove from heat and let stand at room temperature for 10 minutes. Remove potatoes and toss in the olive oil, dijon, some salt and pepper and the lemon juice. Rough chop the arugula and slice the asparagus in large pieces to build a salad. Slice the steak into thin pieces and garnish the salad. Simmer the garlic, tapenade, soy sauce and balsamic in the sauce pot to warm it and use the sauce to dress the steak.