January Recipes

Citrus Beef Salad with Caramelized Fennel Vinaigrette

Plates of Citrus Beef salad
Hands On:
25 minutes
Total Time:
35 minutes



    • ¼ cup 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 cup 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 cup Hy-Vee pecan pieces, toasted
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    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.
    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.
    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° 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.
    Meanwhile, carefully cut peel and outer white membranes from navel oranges using a sharp knife; cut oranges into slices.
    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

    Serves: 4
    Amount Per Serving
    % Daily Value*
    Total Fat: 42g 54%
    Saturated Fat: 10g
    Trans Fat: 0g
    Cholesterol: 100mg 33%
    Sodium: 420mg 18%
    Total Carbohydrate: 52g 19%
    Dietary Fiber: 7g 25%
    Sugars: 41g 82%
    Protein: 34g 68%

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