Hands On:

25 minutes

Total Time:

35 minutes

Serves:

Ingredients

Vinaigrette

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

Salad

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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Preparation

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
Calories:		700
% 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%