Recipes

Using a mandoline or sharp chef's knife, thinly shave the fennel and place in a large mixing bowl.

In a small bowl, whisk together the garlic, lemon zest, lemon juice, Dijon mustard, sugar, olive oil, red pepper flakes, and 1 teaspoon sea salt until well combined.

Add the parsley and shaved fennel to the dressing and toss to coat. Set aside while you cook the steak.Season the sirloin steak generously with sea salt. Heat a skillet over high heat with a small amount of cooking oil. Cook the steak for 3-5 minutes per side, depending on thickness and desired doneness.

Transfer the steak to a cutting board and let rest for 5 minutes. Slice against the grain into 1/4-inch slices.Divide the fennel salad between plates and top with the sliced steak. Spoon over any resting juices and serve immediately.