Cook-It-Yourself Meal Kit

A steakhouse classic reimagined: warm slices of grass-fed sirloin layered with sweet citrus, delicate fennel, and balsamic-kissed greens.

Ingredients

• 1 lb grass-fed top sirloin from Molnar Cattle
• 1 fennel bulb, thinly shaved from Akasha Farms
• 3 tangerines, peeled & sliced into rounds from Villa Creek
• 3–4 cups organic baby arugula from Mt Olive
• 2–3 tbsp Arbequina olive oil from Templeton Olive Oil
• 1–2 tbsp balsamic vinegar from Templeton Olive Oil
• Salt & freshly cracked black pepper (from your home)

Instructions

1. Cook the Steak

• Bring steak to room temp (20–30 minutes out of fridge).
• Pat dry, season generously with salt & pepper.
• Heat a skillet over medium-high with 1 tbsp olive oil.
• Sear 3–4 minutes per side (medium-rare) or to desired doneness.
• Rest 5–10 minutes, then slice thinly against the grain.

1. Prep the Salad

• Thinly shave fennel (a mandoline works great).
• Slice citrus into rounds or segments.
• Toss arugula and fennel lightly with olive oil and a pinch of salt.

1. Assemble

• Arrange arugula and fennel on a platter.
• Layer citrus slices.
• Top with warm sliced steak.
• Drizzle with balsamic and a little extra olive oil.
• Finish with cracked pepper.