Season with pepper only and grill over high heat to 135 degrees Fahrenheit (taken on an internal thermometer for the perfect medium rare. Once grilled, allow to rest for a minimum of five minutes.

Add pomegranate concentrate, honey, and salt to a pot and bring to a boil. Allow to reduce to a nice syrup-like consistency. Remove from the heat and whisk in margarine until fully incorporated.

Use equal parts new spring potatoes, baby turnip, carrots, radish, and patty pan squash.

Season vegetables with oil, salt, and pepper and roast in the oven until fully cooked and crispy.

Sauté with some chopped shallot and garlic when ready to serve.

Blanch rapini and shock in an ice bath (this step is to eliminate some of the bitterness but is not completely necessary).

Sauté with a little oil, salt, and pepper. Hit it with splash of red wine vinegar and some chili flake right before it’s finished cooking.

Peel celeriac root and slice very thinly on a mandoline slicer. Fry in oil at 350 degrees Fahrenheit and season with salt. Set aside to cool.

In a mixing bowl, mix together red wine vinegar, honey, Aleppo pepper, and olive oil. Whisk until combined and season to taste with salt.

You can use any greens you would like for this dish, but I like to use some peppery frisée and citrusy sorrels. Once you get the greens together, toss them with the crispy celeriac. Dress with vinaigrette right before serving so the salad does not get soggy.

Place your rapini on the plate at two to eight o’ clock. Place your roasted root veg hash in a line across the rapini at four to 10 ‘o’ clock. Next, slice the rested hanger steak and place nicely at 12 to six o’ clock. Drizzle pome­granate reduction over the steak and lay the salad over top.