With warm steak and citrusy fruits, this salad will brighten up your menu.

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Credit: Photography by Jennifer Causey

Recipe Summary test

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season the steak with salt and pepper. Heat a large skillet over medium-high. Add 1 tbsp. oil. Sear the steak, turning once, until medium-rare, about 5 minutes per side. Transfer the steak to a cutting board to rest.

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  • Lower heat to medium and add the shallots to the skillet. Cook, stirring frequently, until the shallots soften, about 2 minutes. Transfer the shallots to the cutting board with the steak.

  • In a medium bowl, whisk the remaining 4 tbsp. oil with the sherry vinegar and paprika; season the dressing.

  • In a large bowl, toss the arugula, fennel, and half the dressing. Divide the salad among plates. Nestle the citrus into the salad. Season the citrus.

  • Thinly slice the steak against the grain. Top each salad with steak, shallots, and olives. Drizzle with the remaining dressing. Serve immediately.

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