Steak with Crust and Fennel Bean Salad
Serves: 3
A juicy steak with a walnut topping and served with Fennel Bean
Salad can be a weeknight meal or a special weekend dinner with friends. The nut coating
provides a crunchy texture that contrasts with the tender meat. This contrast is echoed by the
crunchy fennel and tender bean salad. Aromatic fennel is a great vegetable to use either
cooked or raw.
Calorie: 487, Proteins: 43 g, Total Fat: 21 g, Fiber: 9.60 g, Sugar 1 g.
Preparation
Walnut-Crusted Steak
Heat a nonstick skillet over medium-high heat and coat with olive oil
spray. Add steak and cook 5 minutes. Turn and spread the jam over the cooked side. Press the
walnuts into the steak. Continue to cook the steak for 5 minutes, for rare. A meat thermometer
inserted in the thickest portion should read 145 degrees. Cook 2 minutes longer for medium
rare (160 degrees). Sprinkle with salt and pepper to taste.
Fennel Bean Salad
Cut the top stem and feathery leaves off the fennel. Reserve the fennel
leaves. Wash and slice the fennel bulb. Place sliced fennel and beans in a bowl and add
dressing and salt and pepper to taste. Toss well. Snip about 1 tablespoon of the feathery
leaves and sprinkle over salad.