Steak Salad with Fennel, Radish & Olives
By the time spring rolls around, salads start to look more appealing than cold greens on chilly winter nights did. This salad is one of my favorites to make this time of year. Pea shoots and asparagus herald the first few days of spring, while radish adds a nice bright color to match the season. Delicate fennel and tart olives complement each other nicely, all in a simple meal that can be put together in a matter of minutes.
This salad can work with any cut of steak. Find the one that matches your budget. Obviously, the more expensive you go, the more tender your steak. The cheaper ones tend to be fattier (which is ok! Fat is actually healthy for us, we are all learning), but you will then have to plan in advance and marinate for several hours. It only takes a few extra minutes of actual prep time. Since I’m feeding a hungry family of four, those are the cuts I usually go with. Cutting the steak in thin strips (and against the grain) also makes it more delectable.