About This Recipe
This salad is a mouth-watering dish, perfect for a spring dinner.
Ingredients
At Oliviers&Co
5 tbsp Organic Lemon Olive Oil
1 tbsp Salt & Herbs Mix for Meat
Flower Salt from the Ebro Delta
Pepper
At the market
1lb flank steak
1/2 bunch fresh cilantro
Lemon juice
2 fennel bulbs
Multi-colored tomatoes
Directions
Drizzle the steak with lemon olive oil. Add a pinch of salt & pepper to taste. Cover and marinate for about 1 hour.
Slice the fennel bulbs with a mandolin and drizzle with lemon juice.
Remove steaks from marinade and coat with salt & herbs mix.
Preheat grill or pan to medium-high heat. Cook about 5 minutes per side, or to desired doneness. Place them on a cutting board to rest for about 10 minutes. Thinly slice them across the grain.
Cut tomatoes into quarters. Arrange tomatoes wedges and fennel onto plates, add sliced steak and garnish with cilantro.
Add a final drizzle of lemon olive oil.