Steak Salad with Fennel, Radish & Olives

Steak Salad with Fennel, Radish & Olives

By the time spring rolls around, salads start to look more appealing than cold greens on chilly winter nights did. This salad is one of my favorites to make this time of year. Pea shoots and asparagus herald the first few days of spring, while radish adds a nice bright color to match the season. Delicate fennel and tart olives complement each other nicely, all in a simple meal that can be put together in a matter of minutes.

This salad can work with any cut of steak. Find the one that matches your budget. Obviously, the more expensive you go, the more tender your steak. The cheaper ones tend to be fattier (which is ok! Fat is actually healthy for us, we are all learning), but  you will then have to plan in advance and marinate for several hours. It only takes a few extra minutes of actual prep time. Since I’m feeding a hungry family of four, those are the cuts I usually go with. Cutting the steak in thin strips (and against the grain) also makes it more delectable.

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Steak Salad with Fennel, Asparagus, Radish & Olives
Pea shoots and asparagus herald the first few days of spring, while radish adds a nice bright color to match the season. Delicate fennel and tart olives complement each other nicely, all in a simple meal that can be put together in a matter of minutes.
Steak Salad with Fennel, Radish & Olives
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Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 6 hours
Servings
Ingredients
Marinade
  • 1/2 cup olive oil
  • 1/3 cup coconut aminos good substitute for soy sauce
  • 1/4 cup apple cider vinegar
  • 2 Tablespoons lemon juice
  • 1 1/2 Tablespoons Worcestershire sauce (make sure it's gluten-free!)
  • 2 cloves garlic minced
  • 1/2 teaspoon black pepper ground
Salad
  • 1 1/2 - 2 pounds flank steak (London broil) (or other cut of your choice)
  • 1/2 Tablespoon olive oil
  • 8 ounces asparagus (substitute green beans for low FODMAPs)
  • 1/2 bulb fennel (use a small amount for low FODMAPs)
  • 4 radishes
  • 4 ounces mixed baby lettuces
  • 7 ounces oil-cured olives
  • 1 bunch pea shoots
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 6 hours
Servings
Ingredients
Marinade
  • 1/2 cup olive oil
  • 1/3 cup coconut aminos good substitute for soy sauce
  • 1/4 cup apple cider vinegar
  • 2 Tablespoons lemon juice
  • 1 1/2 Tablespoons Worcestershire sauce (make sure it's gluten-free!)
  • 2 cloves garlic minced
  • 1/2 teaspoon black pepper ground
Salad
  • 1 1/2 - 2 pounds flank steak (London broil) (or other cut of your choice)
  • 1/2 Tablespoon olive oil
  • 8 ounces asparagus (substitute green beans for low FODMAPs)
  • 1/2 bulb fennel (use a small amount for low FODMAPs)
  • 4 radishes
  • 4 ounces mixed baby lettuces
  • 7 ounces oil-cured olives
  • 1 bunch pea shoots
Steak Salad with Fennel, Radish & Olives
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Rating: 0
You:
Rate this recipe!
Instructions
  1. Prepare the marinade by mixing all the ingredients together in a medium bowl. Place the steak in a shallow dish about the same size. Cover with the marinade and marinate for 6 to 8 hours or overnight.
  2. Snap the ends off the asparagus and discard. Heat oil in a heavy bottomed skillet over medium high heat. Saute the asparagus until they turn bright green. Remove from pan and set aside.
  3. Remove the steak from the marinade and place in the hot pan, discarding the marinade. Cook until brown on both sides and you've reached your desired doneness, roughly five minutes per side. If you are particular about your steak (like I am!), you can use a meat thermometer to tell when its done: 125 to 130°F for rare, 140°F for medium rare, and 150°F for medium. Set the steak aside and let rest while assembling the salad.
  4. With a mandolin, grater or very sharp knife, slice the radishes and fennel bulb very thin. Place baby lettuces on four plates, then top with radish, fennel, asparagus and olives.
  5. When the steak is cool to the touch, slice it into thin strips, against the grain (cut across the fibers of the meat, rather than with them or across the width of the steak rather than its length).
  6. Top the salads with strips of steak, then the pea shoots.
  7. I find that a champagne vinaigrette is the perfect finishing touch, although your favorite salad dressing will be just fine (as long as it is gluten- and soy-free!).

Author, diet & nutrition researcher, photographer. Founder of Stuffed Pepper. Using my MSc to unravel the health & science behind grains, gluten & the gluten-free/paleo lifestyle. Loves finding order in chaos.
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