For the marinade:

1/3 cup chopped fresh curly parsley
1 tablespoons minced shallot
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
1⁄2 garlic clove, minced
1⁄2 teaspoon pink peppercorns, crushed Extra-virgin olive oil

For the strip steak: 

4 (12 ounce) dry-aged strip steak, about 1 1⁄2 inches thick
Kosher salt
Freshly ground black pepper
Canola oil
4 ounces (8 tablespoons) unsalted butter
1 head garlic, halved horizontally
6 sprigs fresh thyme

For the escargot butter:

8 ounces (16 tablespoons) unsalted butter, softened
4 tablespoons finely chopped fresh curly parsley
1 shallot, finely chopped
2 tablespoon chopped fresh chives
1⁄2 garlic clove
Kosher salt
Freshly ground black pepper

For the sorghum air bread:

75 g sorghum flour
1⁄2 tsp xantham gum
50 g milk
50 g green puree (recipe follows) 3 eggs
50 g melted butter

For the green puree:

5 pounds spinach
3 cloves garlic, minced 1 whole clove of garlic

For the escargot:

1 can land snails, drained and rinsed
1 cups white wine
1⁄4 bunch thyme
1 fresh bay leaves
1⁄2 head of garlic
2 tablespoons escargot butter
Canola oil
Salt
2 tablespoons chopped parsley

For the escarole:

Blended Oil
1  ounce (2 tablespoons) unsalted butter
2  garlic cloves, sliced
1 pound escarole, roughly chopped
1 teaspoon red pepper flakes
Kosher salt

To assemble:

Maldon salt
Flat leaf parsley leaves
Sherry Vinegar

1. Combine all herbs, shallots, garlic, and peppercorns in a small container and cover with enough extra virgin olive oil to cover the herb mixture. Measure out 1⁄2 cup of the marinade and pour into a large plastic bag or re- sealable container. Add the steaks and marinate overnight or up to one day ahead.
2. Pat the steak dry and season both sides liberally with salt and pepper. Let the steak come to room temperature before cooking.
3. Add enough oil to a large sauté pan, add the steak and sear for 1 minute. Reduce the heat to medium- high and cook the steak, without moving it, for about 4 minutes. Check the bottom of the steak to see if it is charred to your liking; if it is, flip it over, and cook the other side for 4 minutes. Add the butter, garlic, and thyme to the pan and baste the steak in the butter for about 2 minutes.
4. Transfer the steak to a plate and let it rest for 10 minutes before serving. When ready to serve, slice the steak across the grain.
5. Place the butter, parsley, shallot, chives, garlic, salt, and pepper in a bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until incorporated and green. Wrap the butter in plastic wrap and refrigerate or freeze until needed.
6. Whisk together all ingredients. Put in a canister and charge with 2 cartridges of NO2. Squeeze out into Pam sprayed paper cups and microwave each for 1 1⁄2 minutes. After removing, invert onto sheet trays. Tear each piece of bread into 1-inch pieces (TEAR, DO NOT CUT/SLICE).
7. Place in oven until outside is crispy
8. Heat a little oil in a pan and sauté the minced garlic until brown and then add spinach. Spread out onto a sheet tray and cool immediately in the fridge.
9. Once cooled, puree in a blender with one whole clove of garlic for about 45 seconds until it turns bright green. Pour the puree into a bowl set over another bowl filled with ice and whisk until cold. Pass through a chinois.
10. In a sauté pan and heat over medium-high until smoking. Add the snails in a single layer and cook until liquid is released. Add the herbs and garlic and cook for an additional minute. Add white wine and deglaze. Season to taste with salt. Cook until the snails have a light sear. Cool on a sheet pan lined with parchment.
11. Drain and pat dry the snails. Add 2 tablespoons of the escargot butter and cook the snails until they have a nice sear on one side. Stir until the butter turns brown and then remove from heat immediately. Toss with chopped parsley.
12. Add enough oil to a medium skillet to cover the bottom of the pan. Add the garlic and cook until the garlic is toasted, about 1 minute. Add the escarole, red pepper flakes, a few pinches of salt, and 1 tablespoon of water. Stir to distribute, and cook until the greens are wilted and the water has evaporated, about 1 minute. Transfer the contents of the pan to a paper towel–lined plate and set aside.
13. Arrange two pieces of the air bread on the plate, place a pile of escarole in the middle, arrange slices of strip steak on top. Top steak slices with 3 pieces of escargot and butter on top. Finish with Maldon, flat leaf parsley leaves and drizzle of sherry vinegar.