Steak Salad with Shaved Fennel & Roasted Bell Pepper

Ingredients

For the steak and salad:

• 1 New York strip steak (about 1” Thick)
• 1-1 ½ Tbsp Steakhouse blend
• 1 red or orange bell pepper
• ½ cup thinly sliced fennel
• 3-4 cup arugula
• 6 cherry tomatoes, quartered
• ¼ cup thinly sliced red onion
• ½ Gala or Fuji apple, cored
• 2 Tbsp roasted pine nuts

For the dressing:

• 1 Tbsp extra virgin olive oil
• 1 Tbsp balsamic vinegar
• ½ tsp Worcestershire sauce
• ½ tsp horseradish
• 1 tsp mayonnaise
• salt & pepper, to taste

Instructions

1. Preheat the grill on high heat (about 500°F). Trim the stem of the bell pepper with a knife as short as possible without cutting into the pepper. Spray the bell pepper with cooking oil or drizzle oil over it making sure to cover all areas of the pepper. Place pepper on the grill and roast all sides until well charred, turning frequently. Do not forget the top and bottom as this will make it easier to peel once it has cooled. Place on foil and fold the ends of the foil over to seal the pepper in and trap the steam inside. Once the pepper has cooled remove all of the charred skin, seeds and stem. Slice into long strips about ½“ wide. This can be done several hours or up to one day before and refrigerated until ready to use.
2. Season steak with Steakhouse blend and let sit at room temperature for approximately 30-45 minutes. Preheat the grill to high heat (about 500°F) once you are ready to cook the steak.
3. While the steak is getting to room temperature, you can prepare the salad.
4. To a large bowl add arugula, fennel, onion and tomatoes. Set aside.
5. In a small bowl, whisk together the extra virgin olive oil (evoo), balsamic vinegar, Worcestershire sauce, horseradish and mayonnaise until combined. Add salt and pepper to taste. Set aside.
6. Once the grill is ready, drizzle about 1 tsp of oil on both sides of the steak, or spray with cooking spray. Place steak on the grill and cook about 5-6 minutes per side for medium. Remove from the grill and place a piece of foil over it to tent the steak and let it rest for 10 minutes.
7. While the steak is resting, take the ½ of an apple and slice in half to make a wedge. Slice each wedge lengthwise into ⅛ “ thick slices, keeping the slices together on the cutting board (this will help fan them out later).
8. Add the desired amount of salad dressing to the arugula bowl and mix together. Split salad onto two plates, leaving room for the steak to be added later. Top salad with roasted bell pepper and pine nuts. Take the sliced apple wedge and fan it out, placing it on one side of the salad. Add fresh black pepper if desired.
9. Cut steak into ½ “ pieces cutting across the grain of the meat and add to the plates with the salad.