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Zikki's Citrus Steak Salad

cook:

20 min

0.0

(2)

This year for Valentine's Day, Zikki asked me what I want to eat and I told her - I want something FRESH and LIGHT! This Citrus Steak Salad hits all the points. 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. Hope you love this salad as much as I did! It is the perfect dish to pair with the Valentine's Challah.

2 Servings

US

original

metric

Picture for Zikki's Citrus Steak Salad

2 Servings

US

original

metric

Ingredients

For the Salad

orange

1 orange

1 pomelo

grape fruit

1 grape fruit

of arugula

1 bunch of arugula

small fennel

½ small fennel

6oz steak

1 6oz steak

Extra virgin olive oil

Extra virgin olive oil

Course black pepper

Course black pepper

Sea Salt

Sea Salt

Chimichurri sauce

Chimichurri sauce

For Chimichurri

parsley

parsley

dill

dill

mint

mint

garlic

1 clove garlic

lemon

¼ lemon

Sea salt

Sea salt

Extra virgin olive oil

Extra virgin olive oil

Directions

Step 1

Take the steak out of the fridge. Set aside.

6oz steak

1 6oz steak

Step 2

Start by making your chimichurri sauce.

Step 3

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

parsley

parsley

dill

dill

mint

mint

Step 4

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

garlic

1 clove garlic

Microplane

Microplane

Step 5

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

lemon

¼ lemon

Sea salt

Sea salt

Step 6

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

Extra virgin olive oil

Extra virgin olive oil

Step 7

Set aside until ready to serve.

Step 8

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

6oz steak

1 6oz steak

Paper towels

Paper towels

Step 9

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

Course black pepper

Course black pepper

Sea Salt

Sea Salt

Step 10

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.

6oz steak

1 6oz steak

Extra virgin olive oil

Extra virgin olive oil

Cast Iron Pan

Cast Iron Pan

Step 11

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.

6oz steak

1 6oz steak

Cast Iron Pan

Cast Iron Pan

Step 12

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

Step 13

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

orange

1 orange

1 pomelo

grape fruit

1 grape fruit

Knife

Knife

Cutting Board

Cutting Board

Step 14

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

Serving Plate

Serving Plate

Step 15

In a separate bowl add thinly sliced fennel and arugula.

of arugula

1 bunch of arugula

small fennel

½ small fennel

Mixing Bowl

Mixing Bowl

Step 16

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

orange

1 orange

1 pomelo

grape fruit

1 grape fruit

Step 17

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

Extra virgin olive oil

Extra virgin olive oil

Sea Salt

Sea Salt

Step 18

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

Knife

Knife

Cutting Board

Cutting Board

Step 19

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

Mixing Bowl

Mixing Bowl

Serving Plate

Serving Plate

Step 20

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

Chimichurri sauce

Chimichurri sauce

Step 21

Serve to your lovers!

Step 22

YASSS.

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