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Using a mandoline or sharp chef’s knife, thinly shave the fennel and patty pan squash.
Toss fennel, patty pan squash and parsley with dressing; set aside.
Season steak with sea salt. Coat a skillet with a bit of cooking oil and put over high heat. Add the steak and cook for 3-5 minutes per side until cooked to your desired level of doneness. Set the steak on a cutting board to rest. Slice the steak against the grain into ¼-inch slices. Divide the steak between two plates and top with the salad.