provided by Robert Mondavi Winery Executive Chef Annie Roberts
15 baby red potatoes or baby yukon gold potatoes or mixture of both
1/4 c. olive oil
1/4 c. finely chopped shallots
1/4 c. diced celery
2 Tbs. Butter
2 c. white corn, shaved off the cobsalt and pepper to taste
1 c. baby arugula
1/2 bskt cherry tomatoes, cut in half
1lb. Flank steak, scored on both sides in a cross hatch pattern about 1/4 inch deep, brushed with olive oil and a splash of balsamic vinegar and seasoned with salt and freshly ground black pepper
Boil the potatoes in a pot of salted water. Boil until slightly underdone. Drain and cool at room temperature, cut into 1/2 inch cubes.
Heat 2 Tbs. of the olive oil in a small frying pan and add the shallots and celery. Cover and sweat over low heat for 3 to 4 minutes. Add freshly ground black pepper and salt and let cool. In a large non stick skillet over high heat, heat the remaining olive oil and 2 Tbs. of butter. Add the potatoes and cook until golden brown. Reduce the heat to medium and add the shallots, celery and corn. Cook until heated through. Toss in the cherry tomatoes and arugula. Season with salt and freshly ground black pepper.
Grill or pan sear the flank steak over medium high heat until rare. Slice thin and serve.