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1 Garlic clove, finely grated
1 Fennel bulb
1 Sirloin Steak, thawed
1 tsp Dijon Mustard
1 tsp Sugar
1 tsp finely grated Lemon Zest
2 Patty Pan Squashes
Sea Salt
¼ cup fresh Lemon Juice
½ cup Parsley leaves with tender stems
⅓ cup Olive Oil
⅓ tsp Red Pepper Flakes
Using a mandoline or sharp chef’s knife, thinly shave the fennel and patty pan squash.
Whisk together garlic, lemon zest, lemon juice, mustard, sugar, red pepper, ⅓ cup oil, and 1 teaspoon sea salt in a small bowl until salt and sugar dissolve.
Toss fennel, patty pan squash and parsley with dressing; set aside.
Season steak with sea salt. Coat a skillet with a bit of cooking oil and put over high heat. Add the steak and cook for 3-5 minutes per side until cooked to your desired level of doneness. Set the steak on a cutting board to rest. Slice the steak against the grain into ¼-inch slices. Divide the steak between two plates and top with the salad.
