'Blue' Steak with White Bean and Fennel Salad
I originally wanted to char the living daylights out of this steak, ending in a 'black and blue' cut of meat. But as the data comes in regarding the link between burnt protein and cancer, I opted to leave the 'black' out and make it blue. True black and blue should be charred almost beyond recognition on the outside while maintaining a raw inside. So I find just the slight char taste works for me, along with the thin steaks. But by all means, use thicker steaks and char them to your liking.
For 4 people
- 1 small head fennel
- 2 tablespoons olive oil
- 1 teaspoon minced garlic in oil
- 1 plum tomato, diced small
- 1 (15-ounce)can white beans, drained
- 2 tablespoons Parmesan cheese
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried thyme
- 4 thin, lean beef steaks of your choice
- 2 tablespoons chili oil
- Jalapeno Mayonnaise, recipe below
'Blue' Steak with White Bean and Fennel Salad Directions
- Prepare fennel by trimming both ends, slicing lengthwise and then slicing thinly crosswise; set aside. Add olive oil and garlic in a large skillet over medium high heat and cook for 2 minutes, stirring often. Add sliced fennel, blend and cook until starting to soften, about another 6-7 minutes. Stir in next 5 ingredients and blend well. Transfer to a bowl, cover and keep warm.
- Rub both sides of each steak with chili oil and place on hot grates of your grill, directly over high flame. Sear for 10-15 seconds per side, or until as dark and cooked as desired.
- Serve 1 steak with a quarter of the warm fennel salad. Serve with Jalapeno Mayonnaise.
- To make Japapeno Mayonnaise, simply whisk together 3/4 cup mayo, 2 seeded, minced jalapenos and 1 teaspoon chili powder.