Citrus Beef Salad with Caramelized Fennel Vinaigrette


Citrus Beef Salad with Caramelized Fennel Vinaigrette

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    Sliced fresh citrus and Italian salad greens give this hearty, wintry, steak salad a sweet-tart flavor.

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    Servings and Ingredients

    Serves 4
    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


    1. 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.

    2. 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.

    3. 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.

    4. Meanwhile, carefully cut peel and outer white membranes from navel oranges using a sharp knife; cut oranges into slices.

    5. 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.

    Nutrition facts


    700 Calories per serving

    Amounts Per Serving

    • Total Fat: 42g
    • Cholesterol: 100mg
    • Sodium: 420mg
    • Total Carbohydrates: 52g
    • Protein: 34g

    Daily Values

    Iron 20%
    Calcium 15%
    Vitamin D 0%
    Potassium 20%