Komatsuna Sauté with Grilled Flank Steak & Cabernet Vinaigrette

Uses from Broad Wing Farm Share: Komatsuna, Kale, Squash, Red Onion
 
Shopping List: Low Sodium Soy Sauce (or Tamari for GF preparation), Canola Oil, Light Brown Sugar, Bulb Garlic (use from last week’s share if you still have!), Fresh Thyme Bunch, Cabernet Vinegar, Dijon style Mustard,1 trimmed Flank Steak, (I recommend Why Not Farm)
 
Special Tools: Grill, Pepper Mill, Whisk
 
Special Note: PREPARATION AHEAD IS REQUIRED!                                          I had the pleasure of tasting the Komatsuna fresh off the plant at Broad Wing!  DELICIOUS!!  I had never heard of it before - & did a bit of research to write this recipe.  Turns out it is an incredibly healthy green; it might just be the next culinary trend!  I am unsure if it will shrink up when cooked, so I have added Kale to bulk the recipe up in case it does.  Enjoy!
 
Ingredients
1 trimmed Flank Steak | place in a flat shallow baking dish or in a gallon sized zip lock
½ cup Low Sodium Soy Sauce |
¼ (not packed) cup Light Brown Sugar |
1 tbsp Dijon Style Mustard |
3 tbsp Canola Oil |
Fresh Cracked Black Pepper
Cabernet Vinegar | 2 tbspDijon Mustard | 1 tspSmall handful of Thyme Sprigs | remove leaves/blossoms from stems by pulling up from base with finger tips pinched. (put stems in freezer bag!) Chop lightly with a very sharp knife.  Should come to about 3 tbsp chopped thymeSalt & Pepper to taste1 Med. Squash | Trim top & bottom (put in your freezer bag), cut in half lengthwise, then cut into 1/3rd lengths, cut across into small cubes
Red Onion, medium| Trim top & bottom, remove outer skin(s) (put in your freezer bag), & sliced thin lengthwise All Komatsuna | Torn into bite sized pieces
All Kale | Remove stems by pinching your fingers up the base of the kale to the top.  Discard stems, cut Kale into bite sized pieces2-3 cloves bulb garlic | Chopped very fine
Extra Virgin Olive Oil | 
Directions
In a small bowl, whisk together Soy Sauce, Brown Sugar, Dijon Mustard, Canola Oil, & Black Pepper.  When sugar is dissolved, pour over Flank Steak.  Rub the marinade in with your hands, making sure all sides are coated.  Cover, & allow to stand in refrigerator for 4 hours minimum, overnight is ideal.
When ready to prepare dish, remove steak from refrigeration.
Heat Grill to medium high heat.  Remove steak from marinade, & pat dry (do not rinse).  Store on paper towels.  Discard marinade.
Prepare Cabernet Vinaigrette: In a medium mixing bowl, whisk vinegar, Dijon, chopped thyme, salt & pepper.  Drizzle in about ¼ cup olive oil while continuing to whisk.  When dressing comes together, set aside.
In a heavy bottom pan, add enough olive oil to coat bottom, & put over medium high heat.  Add squash when oil begins to shimmer.  Allow to brown on one side, then stir in onions.  When onions begin to soften, add greens & garlic, stir quickly then remove from heat, set aside.
When grill is medium hot, put steak & allow to char one side (do not burn, move steak around, if necessary).  When one side is evenly charred, flip, & repeat process.  Set on cutting board & allow to stand no less than 10 minutes.
Prepare greens:  Place greens on serving plates or in bowls.  If there are little brown bits on the bottom of the pan, return it to medium high heat.  Add 1 tbsp cabernet vinegar, & scrap bottom with a wooden spoon.  Remove from heat, & pour bits over greens.
When steak has rested, lay steak lengthwise left to right in front of you.  Slice meat with a sharp knife into pretty slices & lay over the top of the greens.  Whisk dressing quickly, & spoon over each plate.  Enjoy immediately!