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Kitchen Notebook

June 28, 2019

Sirloin Steak with Shaved Fennel and Patty Pan Squash Salad

20 Mins


  • 1 Sirloin Steak, thawed
  • 1 Fennel bulb
  • 2 Patty Pan Squashes
  • ½ cup Parsley leaves with tender stems
  •  1 Garlic clove, finely grated
  • 1 tsp finely grated Lemon Zest
  • ¼ cup fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • 1 tsp Sugar
  • ⅓ tsp Red Pepper Flakes
  • ⅓ cup Olive Oil
  • Sea Salt


Using a mandoline or sharp chef’s knife, thinly shave the fennel and patty pan squash. 

Whisk together garlic, lemon zest, lemon juice, mustard, sugar, red pepper, ⅓ cup oil, and 1 teaspoon sea salt in a small bowl until salt and sugar dissolve.

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. 

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20 Mins Dinner Meat Paleo Recipe Steak Summer

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