For vinaigrette, heat olive oil in medium skillet over high heat. Add chopped fennel, garlic and fennel seed. Cook for 2 to 3 minutes or until fennel is golden, stirring frequently. Stir in vinegar; cook for 1 minute. Remove from heat. Stir in agave nectar, black pepper and salt; set aside.
Sliced fresh citrus and Italian salad greens give this hearty, wintry, steak salad a sweet-tart flavor.
Servings and Ingredients
|¼ c. Gustare Vita olive oil|
|½ fennel bulb, trimmed and chopped|
|1 tbsp. bottled chopped garlic|
|2 tsp. fennel seed|
|3 tbsp. Gustare Vita white wine vinegar|
|⅓ c. Full Circle Market organic light-colored agave nectar|
|¼ tsp. coarsely ground Hy-Vee black pepper|
|⅛ tsp. kosher salt|
|2 (8-oz.) Hy-Vee Choice Reserve New York strip steaks, 3/4 to 1 in. thick|
|2 tbsp. Fat Boy pecan rub|
|2 tsp. Hy-Vee frozen 100% orange juice concentrate, thawed|
|1 tbsp. Gustare Vita olive oil|
|4 small navel oranges|
|1 ½ (9-oz.) pkg. Italian salad blend|
|½ fennel bulb, trimmed and very thinly sliced; plus fronds for garnish|
|¼ c. Hy-Vee pecan pieces, toasted|
Things To Grab
- Medium skillet
- 10-in. cast-iron skillet
- Aluminum foil
- Large bowl
For salad, pat steaks dry with paper towels. Sprinkle and rub both sides of steaks with pecan rub; brush with orange juice concentrate. Let stand for 5 minutes.
Heat olive oil in a 10-in. cast-iron skillet over medium-high heat. Add steaks to skillet; cook for 4 to 6 minutes or until steaks reaches 130 degrees for medium-rare doneness, turning steaks halfway through. Transfer steaks to a cutting board; loosely cover with foil. Let rest for 5 minutes. Cut steaks across the grain into thin strips.
Meanwhile, carefully cut peel and outer white membranes from navel oranges using a sharp knife; cut oranges into slices.
To serve, toss together salad blend and sliced fennel in a large bowl. Divide mixture among 4 serving plates. Top with orange slices, steak and pecans. Drizzle with vinaigrette. Garnish with fennel fronds, if desired.
Amounts Per Serving
- Total Fat: 42g
- Cholesterol: 100mg
- Sodium: 420mg
- Total Carbohydrates: 52g
- Protein: 34g