Steak Salad with Orange Fennel Dressing

Steak SaladA few weeks ago it was super hot here. So hot I believe Adrian Cronauer would have said you could do some “crotch pot cooking.” I don’t want to cook when it’s that hot. Every night I made salads only firing up my indoor grill to grill my protein and some onions. Chaz was surprised at having salad every night but didn’t complain. Besides, salads can be incredibly simply and FAST to make. A bonus for the evenings when I lose track of time in front of the laptop writing or editing.

The most time you’ll spend on this salad is on the orange. If you’ve supremed any citrus before, it won’t take you long at all. If it’s your first time, you might want to do it first to get it out of the way. Slice off the ends of the orange then slice off the rind. Remove all the pith doing this, but leave as much of the fruit as possible. Slice the orange into segments on either side of the membranes and remove to a bowl.

Steak Salad with Orange Fennel Dressing – serves 4

1lb to 1 1/2 lb steak of choice (ribeye is pictured, I’ve also used skirt steak to make this)

1 onion, sliced in rings

olive oil

Mixed greens

2 fennel bulbs, halved, sliced

fennel fronds, rough chopped

1 orange, supreme

salt & pepper

Orange Fennel Dressing

Juice of 1 orange (about 1/2 cup)

1/2 cup olive oil

1 teaspoon fennel seed, ground in a spice grinder

salt

Season steak with salt and pepper on both sides and set aside while your grill heats. In a large bowl add the mixed greens and fennel bulb and fronds. When your grill is hot add the onions and season with salt and a little olive oil. If you are using an outdoor grill, make sure you use a grill basket/tray for the onions so they don’t fall through once they get tender. Turn the onions once they’ve caramelized on the first side. Add the steak and grill for up to 6 minutes each side. Remove to a cutting board and let rest for ten minutes then slice against the grain. Remove onions when they are caramelized on the second side. In a small bowl whisk together orange juice, olive oil, fennel seed, and a pinch of salt. To serve, place salad on a plate or large salad bowl then top with steak slices. Garnish with orange supremes and grilled onions. Pour dressing over as desired.

This post is linked to Whole Food Fridays at Allergy-Free Alaska.

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2 comments

  1. Pingback: Friends and Food Allergies «

  2. Pingback: Kitchen Sink Pasta «


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