For This Recipe You will Need:
- 4 small- medium sized tomatoes, chopped
- 1/2 medium red onion, chopped
- 1/2 red bell pepper, chopped
- a handful of parsley, chopped
- 2 cloves of garlic, minced
- 1 tsp oregano
- 1 tsp sugar
- filet sirloin (about 1 lb total for two)
- olive oil
- balsamic vinegar
- salt & pepper
- 1/2 medium sized fennel
- shaved parmesan
Chop/ dice tomatoes, red onion, bell pepper, garlic and parsley.
Season two cuts of filet sirloin (or your favorite steak) with salt and pepper. Heat a cast iron skillet, and coat with olive oil before adding meat. Cook first side 3 – 5 minutes. Flip and cook another 3 – 5, mindful that both cuts might have unequal cook times depending on thickness. (Suggested times are for med- medium rare).
Set aside and toss about a 1/8 cup pine nuts into a small skillet. Cook until golden brown. Pass off to your cooking partner for the salad.
In a medium sauce pan, add a few tablespoons of olive oil, and your prepped vegetables. 4 small/med tomatoes, 1/2 red onion, 1/2 red bell pepper, 2 cloves of garlic, and a tablespoon of parsley. Add 1 tsp of oregano, and 1 tsp of sugar. Stir and simmer for 15 minutes, add salt and pepper to taste.
In a small bowl, mix 1/2 cup olive oil, and several splashes of balsamic vinegar, salt and pepper.
Slice up half a fennel. On a large plate, place arugula and top with sliced fennel. Coat with dressing, and top with shaved parmesan and toasted pine nuts.