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Easy Steak Strips Dinner Bowl with Citrus Fennel Salad

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A quick and flavorful dinner bowl featuring juicy seared steak strips paired with a bright, tangy citrus fennel salad. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 lb flank or sirloin steak, thinly sliced against the grain
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 medium fennel bulb, thinly sliced
  • 1 large orange, peeled and segmented
  • 1 grapefruit, peeled and segmented
  • 1/4 cup fresh parsley, chopped (optional)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp honey or maple syrup
  • Salt and pepper, to taste
  • 1 cup cooked quinoa or brown rice (optional)
  • 1/4 cup toasted almonds or walnuts
  • Fresh herbs like mint or basil, for garnish (optional)

Instructions

  1. Pat the steak dry with paper towels. Slice thinly against the grain into about 1/4-inch thick strips. Season with salt, pepper, smoked paprika, and minced garlic. Let sit at room temperature for 10 minutes.
  2. Thinly slice the fennel bulb, trimming off the tough core. Segment the orange and grapefruit by cutting away peel and pith, then slicing between membranes to release clean segments.
  3. In a mixing bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until emulsified. Toss fennel, citrus segments, and chopped parsley with the dressing. Set aside.
  4. Heat 2 tablespoons olive oil in a skillet over medium-high heat until shimmering. Add steak strips in a single layer (cook in batches if needed). Cook about 2 minutes per side until browned but still juicy. Remove from heat and let rest.
  5. If using quinoa or brown rice, ensure it is cooked and warm.
  6. Assemble the bowl starting with quinoa or rice, then add warm steak strips. Top with citrus fennel salad. Sprinkle toasted nuts and garnish with fresh herbs if desired.
  7. Optionally, drizzle with olive oil or an extra squeeze of lemon juice before serving. Serve immediately.

Notes

Ensure the pan is hot before adding steak strips to get a good sear. Slice steak against the grain for tenderness. Thinly slice fennel to avoid bitterness. Let steak rest after cooking to redistribute juices. Cook steak in batches to avoid steaming. Use a mandoline for thin fennel slices if available.

Nutrition

Keywords: steak strips, dinner bowl, citrus fennel salad, quick dinner, healthy meal, gluten-free, dairy-free, weeknight meal

Find it online: https://katedishes.com/easy-steak-strips-dinner-bowl-with-citrus-fennel-salad-recipe/