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Kitchen Notebook

July 04, 2018

Sirloin Steak with Fennel Celery Salad

20 Mins

Serves 2

 

  • 1 Sirloin Steak
  • 1 Fennel bulb, very thinly sliced
  • 6 Celery stalks, very thinly sliced
  • ½ cup Parsley leaves with tender stems
  • 3 Tbsp fresh Lemon Juice
  • 3 Tbsp Olive Oil
  • Cooking Oil
  • Sea Salt and freshly ground Black Pepper

 

Toss fennel, celery and parsley with lemon juice and 3 tablespoons olive oil in a large bowl; season with salt and pepper. Set aside.


Season steak with 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.


20 Mins fennel Meat Paleo Parsley Steak

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20 Mins fennel Meat Paleo Parsley Steak


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