Grilled Steak and Fennel With Mozzarella

Grilled Steak and Fennel With Lemon and Mozzarella
Quentin Bacon
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preparation
20
minutes
cooking
20
minutes
Serves 4

Ingredients

1 1/2
pounds
tri-tip or sirloin steak, cut into 4 pieces
kosher salt and black pepper
1
fennel bulb, cut into 1/4-inch-thick wedges
1
tablespoon
olive oil
1
lemon, thinly sliced
1
tablespoon
fresh thyme
8
ounces
fresh mozzarella, sliced

Directions

  1. Heat grill to medium-high.
  2. Season the steak with ¾ teaspoon salt and ½ teaspoon pepper. Grill to the desired doneness, 4 to 5 minutes per side for medium-rare.
  3. Meanwhile, in a bowl, gently toss the fennel, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  4. Grill the fennel, turning occasionally, until just tender, 5 to 6 minutes. Transfer back to the bowl.
  5. Grill the lemon slices until slightly charred, 1 to 2 minutes per side. Toss the lemons with the fennel and thyme. Serve with the steak and mozzarella.
Sara Quessenberry
June 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 263
  • Protein 49 g
  • Carbohydrate 7 g
  • Sugar 1 g
  • Fiber 2 g
  • Fat 29 g
  • Sat Fat 13 g
  • Sodium 1077 mg
  • Cholesterol 143 mg
What does this mean? See Nutrition 101.

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