Seared flank steak with Jerusalem artichoke, citrus watercress, and gremolata

In a saucepan, heat the cream with 1 tbsp of minced garlic. Cook on low heat for 5 minutes until the garlic is soft.

In a sauce pot, bring the 10 oz of Jerusalem artichoke to a boil with water and cook until soft.

Drain, and place in a blender with the butter, the garlic infused cream, and salt to taste. Puree until smooth and set aside.

Season both sides of the flank steak with salt and pepper. In an oven-safe sauté pan, heat 2 tbsp of olive oil. Sear the flank steak for two minutes then flip it over and place the pan in a 425 degree oven for 7 minutes.

Remove the steak from the pan and let rest for 5 minutes. Cut into thin strips, against the grain (about 7 to 9 slices).

For the gremolata, mix the remaining garlic, shallot, lemon zest, parsley, 2 tbsp olive oil, and a pinch of salt in a mixing bowl.

Snip off one bunch of watercress in another bowl and mix it with a drizzle of lemon olive oil and a pinch of salt. Toss to combine.

Heat 1 quart of canola oil in a deep pot to 300 degrees. Add the thinly-sliced Jerusalem artichoke and cook until crisp, for about 1-2 minutes. Remove from the oil, let drain on paper towels, and sprinkle with salt.

To plate, grab a bowl and place a generous spoonful of the artichoke puree (reheat in a saucepan if needed), add the watercress, and then the steak. Place the gremolata on the top of the steak and top with the chips. Enjoy!