20 min

Step 1

Take the steak out of the fridge. Set aside.

Step 2

Start by making your chimichurri sauce.

Step 3

Gather your de-stemmed herbs onto a cutting board and chop into very fine and small pieces.

Step 4

Put herbs into a small bowl and add one grated garlic clove.

Step 5

Add the juice of a quarter lemon and salt (to preference).

Step 6

Finish with extra virgin olive oil. There should be enough olive oil in the bowl that all the herbs are fully submerged.

Step 7

Set aside until ready to serve.

Step 8

Return to the steak. Tap both sides dry with a paper towel.

Step 9

Season generously with flakey sea salt and course black pepper. Set aside.

Step 10

Heat a cast iron pan until it is nice and hot. Then add a drizzle oil olive oil and immediately add your steak. This allows for the perfect sear.

Step 11

Depending on the size/thickness of your steak flip once a beautiful crust has formed (2 minutes for a thin steak/4 min for a thicker cut for medium raw). Flip only once.

Step 12

After the second side has seared, remove from heat and allow to rest for at least 5 minutes before slicing.

Step 13

Using a sharp knife, remove the rind of all the citrus. Thinly slice through the citrus.

Step 14

Arrange the citrus on the plate, in rotating colors (as seen in the image).

Step 15

In a separate bowl add thinly sliced fennel and arugula.

Step 16

Using the unused tops of the all the citrus, squeeze the segments onto the fennel and arugula.

Step 17

Add sea salt and extra virgin olive oil to the bowl. Toss. Taste. Adjust seasoning.

Step 18

Thinly slice through your steak. The thinner the pieces, the more fun.

Step 19

Add the steak to the arugula and fennel. Toss and serve, mounted on top of the citrus arrangement.

Step 20

Finish by spooning a generous amount of chimichurri onto the salad.

Step 21

Serve to your lovers!

Step 22

YASSS.