Name: Flank Steak with Italian-Style Spicy Fennel, Orange & Olive Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 anchovy fillets, packed in oil; 6 fennel bulbs; 1.02 kg flank steaks; 1 small bunch Italian (flat-leaf) parsley; ¾ cup Kalamata olives, pitted; 3 oranges; 1 ½ medium red onions; black pepper; crushed red pepper; extra virgin olive oil; oregano, dried; red wine vinegar; salt

Flank Steak with Italian-Style Spicy Fennel, Orange & Olive SaladFlank Steak with Italian-Style Spicy Fennel, Orange & Olive Salad — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

6 anchovy fillets, packed in oil

6 fennel bulbs

1.02 kg flank steaks

1 small bunch Italian (flat-leaf) parsley

¾ cup Kalamata olives, pitted

3 oranges

1 ½ medium red onions

black pepper

crushed red pepper

extra virgin olive oil

oregano, dried

red wine vinegar

salt

Instructions

Wash and dry the fresh produce.

Mince anchovy fillets. Place in a large bowl along with oil, vinegar, and spices; whisk to combine the dressing.

Place steak on a large plate, season with salt and pepper on both sides, then drizzle with half of the dressing. Turn to coat and set aside to marinate, 15 minutes. (Reserve remaining dressing for the next step.)

While the steak is marinating, peel, halve, and slice onions crosswise into thin half-moons. Add to the bowl with the remaining dressing.

Halve olives lengthwise and add to the bowl.

Cut off skin and white pith from oranges; slice between the membranes to release segments. Add to the bowl and set aside.

When the steak is done marinating, preheat a large skillet over medium-high heat.

Once the skillet is hot, working in batches, add steak and cook until desired doneness, 2-4 minutes per side. Transfer to a clean plate and set aside to rest, 5 minutes.

Meanwhile, trim off root end and stalks of the fennel, leaving only the white bulbs. Halve fennel bulbs lengthwise, then slice crosswise into thin half-moons. Add to the bowl with the olives and orange segments.

Pick parsley leaves off the stems; discard stems. Add leaves to the bowl and gently stir to combine the salad.

Thinly slice steak against the grain.

To serve, divide steak and salad between plates or bowls. Enjoy!

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