Okay so I mostly eat chicken and shrimp BUT I'm a bit anemic so sometimes I get really intense steak cravings and ya here we are! I love this salad because its incredibly simple and highlighted by lots of fresh and bright flavors - citrus, artichoke, fennel.
You'll need (for 2 salads)
1 New York Strip steak
1/2 cup diced asparagus (approx. 2 cm pieces)
2 servings of mixed greens (I like to use a baby lettuce mix)
1 tablespoon Lemon Artichoke Pesto
1 tablespoon avocado oil
1 pinch Citrus Fennel Salt
1/2 of a lemon
1/2 teaspoon ground fennel
salt & pepper
Instructions:
Warm a cast iron skillet over medium heat for 5-10 minutes. Preheat oven to 425 degrees F.
While your cast iron is heating up, sprinkle sea salt or kosher salt, black pepper, and ground fennel on both sides of your steak, press it in. Add a drizzle of avocado oil to your skillet and let it warm up for a minute. Place your 1/2 lemon cut side down in the skillet. Add in the steak and sear each side for 2 - 3 minutes until browned. Add a small squeeze of lemon. Additionally sear the edges for 1-2 minutes. Remove the lemon. Place in the oven for 8 - 10 minutes to finish cooking.
While the steak is in the oven, mix together the greens, chopped asparagus, avocado oil, pesto, fennel salt and a teaspoon of juice from the cooked lemon. Toss it all together in a bowl and the split between two plates.
Remove steak from the oven and let it sit for 5 minutes before cutting. Cut into strips and split between the two salads. Enjoy!
