Thank you, airport reads for the foodie inspiration! What better to do on a four hour flight than read magazines? When you’ve gotten through more Cosmo’s and Shape’s than anyone can tolerate in a 5 year span…it’s time for a switch up. That switch up happened to be the August issue of Fine Cooking which featured a plethora of steak salads.
As soon as I saw steak..on..a..salad..I immediately started thinking of flavour combinations. Citrus arugula? Corn salsa? Olive and eggplant? Fennel and Cabbage? I ultimately went with fennel and cabbage because I was craving something sweet and this is as close to licorce as I’m going to get after days of ice cream and pizza!
Yield: 2 servings
- 1 8oz. steak
- 1 small fennel bulb
- 1 cup shredded green cabbage
- 1/2 cup chopped parsley
- 1/2 sliced tomato
- 1/4 cup plain yogurt
- 2 tbsp olive oil
- Juice of 1/2 lemon
- Handful fresh dill
- Salt and Pepper, to taste
- In a large skillet, heat about 1 tbsp olive oil over medium high heat. Prepare the steak by coating with a salt and pepper mixture. Place steak in the heated pan – it should give off a sizzle sound. Cook for 2 – 3 minutes each side.
- In the meantime, prepare the vegetables. For the fennel, chop off the stems of fresh herbs and chop off the bottom of the bulb. Place flat side down on the counter and slice thinly. Slice thin discs into vertical strips and place in a large bowl. Add cabbage and parsley to the same bowl and toss to combine.
- To prepare the dressing, combine yogurt, lemon juice, olive oil, dill, salt and pepper together in a small bowl and stir with a spoon.
- Once steak is cooked to your liking, slice against the grain to achieve a tender texture. To do this, slice in 1 – 2 inch wide strips. Place each strip cut side down on the counter and cut down to create thin strips.
- Assemble salad and drizzle yogurt dressing on top. Finish with smoked salt for a diverse set of flavours.