Seasonal Favourite
Garlic Butter Fiddleheads with Pan-Seared Steak
A fresh, seasonal meal featuring garlic butter fiddleheads served with pan-seared local steaks from The Chop Shop.
What you’ll need
1 lb fresh fiddleheads;
2 local steaks from The Chop Shop;
2 tbsp butter;
2 cloves garlic, minced;
salt and pepper;
fresh lemon juice or parmesan
How to make it
Rinse fiddleheads thoroughly and trim the ends.
Boil for 10 minutes, then drain well. Season steaks with salt and pepper.
Heat a skillet over medium-high heat and cook steaks to preferred doneness. Remove and let rest.
In the same pan, melt butter and add garlic. Cook for one minute until fragrant.
Add fiddleheads and sauté for five to seven minutes until tender and lightly crisp.
Serve alongside steak and finish with lemon juice or parmesan, if desired.
Serve the garlic butter fiddleheads alongside the steak. Finish with a squeeze of fresh lemon juice or a little parmesan, if desired.