Author: Allie, Hamama Success Team Manager

Prep Time: 20 minutes

Cook Time: 5-7 minutes

Makes: 2-4 servings

A light breadcrumb, parmesan and herb coating on thinly sliced steak makes for the most satisfying and craveable meal! Lighten it up by tossing over a simple salad with all the best textures and flavors. Hearty kale, juicy romaine, creamy avocado, crunchy pistachios and fresh fennel microgreens compliment each other beautifully and hold up well to the warmed, crispy beef. This is the perfect salad any time of year, but is especially satisfying in the cooler months.

Steak

• 2 shell steaks, pounded out to about 1/2 in thick
• ¼ cup extra virgin olive oil
• 2 garlic cloves, minced
• ⅓ cup bread crumbs
• 2 tbsp freshly grated Parmesan cheese
• 1 tsp dried oregano
• Salt and pepper, to taste

Salad

• 1 ½ cups curly kale, chopped or shredded and massaged
• 1 ½ cups romaine lettuce, chopped
• 1-2 tbsp hemp seeds
• Handful of fennel microgreens
• Fresh cilantro, chopped
• 1 medium-ripe avocado, sliced or diced
• Pickled red onions, to taste
• Feta cheese, to taste
• Chili-roasted pistachios, roughly chopped
• Fennel microgreens

Dressing:

• ½ cup sherry vinegar
• 2 tsp fresh lemon juice
• 2 tsp honey
• ½ cup extra virgin olive oil, divided
• Sea salt & freshly ground pepper

1. Prepare the steak: Combine the olive oil and garlic in a baking dish and place the steaks in the baking dish, and let them stand for 15 minutes, flip and another 15 minutes. Mix the bread crumbs, cheese, oregano, salt and pepper together in a shallow dish. Remove the steaks from the oil, letting the oil cling to the steaks. Dip each piece of steak into the bread crumb mixture, patting to coat both sides. Let stand for 10 minutes to set the breadcrumbs. Heat a medium-sized pan on medium-high heat with enough olive oil to coat. Cook the steak on each side until golden brown, being careful not to burn the breadcrumbs, about 3 minutes per side depending on thickness. Remove from pan and let rest.
2. Prepare the salad dressing: Whisk the vinegar, lemon juice, honey, salad and pepper together. Slowly whisk in the olive oil.
3. Prepare the salad: Massage the kale with a little olive oil to soften it. Top with the romaine lettuce, hemp seeds, fennel microgreens and cilantro. Toss with the dressing to evenly coat. Top with slightly cooled and sliced steak, avocado slices, pickled onions, feta cheese, pistachios and more fennel microgreens. Season to taste with salt and pepper. Serve immediately.