Name: Zikki's Citrus Steak Salad
Cook time: 1200 s
Total time: 1200 s
Yield: 2 Servings
Ingredients: For the Salad; 1 orange; 1 pomelo; 1 grape fruit; 1 bunch of arugula; 1/2 small fennel; 1 6oz steak; Extra virgin olive oil; Course black pepper; Sea Salt; Chimichurri sauce; For Chimichurri; handful parsley; handful dill; handful mint; 1 clove garlic; 1/4 lemon; Sea salt; Extra virgin olive oil

BenGingi

This Citrus Steak Salad is FRESH & LIGHT. Its seasonal - using a variety of beautiful and colorful citrus, and loaded with spicy wild arugula, crunch fennel, and a perfectly seared black pepper crusted steak. Finished with a three herb chimichurri that pulls it all together. This recipe is perfect for a Sunday BBQ with friends or for Mother’s Day this weekend!

Zikki's Citrus Steak Salad 

Take the steak out of the fridge. Set aside.

Gather your de-stemmed herbs onto a cutting board and chop into very fine and small pieces.

Put herbs into a small bowl and add one grated garlic clove.

Add the juice of a quarter lemon and salt (to preference).

Finish with extra virgin olive oil. There should be enough olive oil in the bowl that all the herbs are fully submerged.

Return to the steak. Tap both sides dry with a paper towel.

Season generously with flakey sea salt and course black pepper. Set aside.

Heat a cast iron pan until it is nice and hot. Then add a drizzle oil olive oil and immediately add your steak. This allows for the perfect sear.

Depending on the size/thickness of your steak flip once a beautiful crust has formed (2 minutes for a thin steak/4 min for a thicker cut for medium raw). Flip only once.

After the second side has seared, remove from heat and allow to rest for at least 5 minutes before slicing.

Using a sharp knife, remove the rind of all the citrus. Thinly slice through the citrus.

Arrange the citrus on the plate, in rotating colors (as seen in the image).

In a separate bowl add thinly sliced fennel and arugula.

Using the unused tops of the all the citrus, squeeze the segments onto the fennel and arugula.

Add sea salt and extra virgin olive oil to the bowl. Toss. Taste. Adjust seasoning.

Thinly slice through your steak. The thinner the pieces, the more fun.

Add the steak to the arugula and fennel. Toss and serve, mounted on top of the citrus arrangement.

Finish by spooning a generous amount of chimichurri onto the salad.

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