-
1
Let steaks rest to take the chill off.
-
2
Preheat the grill or a grill pan or large skillet to medium high to high heat.
-
3
Chop garlic, then finely chop herbs and mix together.
-
4
Add lemon zest over the herb mixture and toss to combine.
-
5
Add grill seasoning or salt and pepper to the pile and combine.
-
6
Drizzle steaks with extra-virgin olive oil and rub liberally with herb mixture on all sides.
-
7
Bring a few inches of water to a boil in a medium pan.
-
8
Peel and slice beets 1/2 to 3/4-inch thick.
-
9
Simmer beets until just tender, 6 to 7 minutes.
-
10
Drain beets, cold shock them.
-
11
Pat beets dry.
-
12
Trim and slice the fennel into 1/2-inch thick pieces.
-
13
Combine greens in a large shallow bowl or platter.
-
14
Spray grill or grill pan with cooking spray.
-
15
Grill beets, fennel and steaks 2 minutes on each side until evenly marked.
-
16
Meat should still be pink inside.
-
17
Allow meat to rest a few minutes.
-
18
Whisk together the scallions, lemon juice, mustard, cumin, vinegar and stream in extra-virgin olive oil.
-
19
Dress and season the salad greens.
-
20
Slice the veggies and scatter over salad.
-
21
Crumble cheese and arrange over vegetables.
-
22
Serve salad, slice steak very thin on an angle and arrange meat over individual portions of salad and veggies.
