Hy-Vee Recipes and Ideas

Directions

1. Step1

   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. Step2

   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. Step3

   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. Step4

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

5. Step5

   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.