Name: Strip Steak Sandwich with Creamy Fennel & Red Cabbage Slaw
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 fennel bulbs; 1 ½ lemons; ¾ cup plain Greek yogurt; 1 ½ small heads red cabbage; 1.02 kg striploin (New York strip) steak; 12 slices whole grain bread; black pepper; extra virgin olive oil; mayonnaise; poppy seeds; salt

Strip Steak Sandwich with Creamy Fennel & Red Cabbage SlawStrip Steak Sandwich with Creamy Fennel & Red Cabbage Slaw — a 35-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 fennel bulbs

1 ½ lemons

¾ cup plain Greek yogurt

1 ½ small heads red cabbage

1.02 kg striploin (New York strip) steak

12 slices whole grain bread

black pepper

extra virgin olive oil

mayonnaise

poppy seeds

salt

Instructions

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate and set aside to rest, about 5 minutes.

Meanwhile, wash and dry the fresh produce.

Zest and juice lemons into a large bowl. Add yogurt, mayo, poppy seeds, salt, and pepper. Whisk to combine the dressing.

Quarter each cabbage lengthwise, then cut out and discard the core; slice crosswise into thin (shred-like) strips. Add to the bowl with the dressing.

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, toss to combine the slaw, and set aside.

Toast bread if desired.

Thinly slice steak against the grain.

To assemble the sandwiches, layer half of the bread slices with steak and a small portion of the slaw; close with remaining bread slices and cut in half. Serve with remaining slaw on the side and enjoy!

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