Beef with Pesto and Shaved Fennel
Using a pre-made pesto makes this a dish that comes together fast! I like to serve this with a shaved fennel salad but some mixed greens dressed with olive oil and balsamic would be excellent as well.
Servings 2
Calories 540kcal
Ingredients
- 1/2 tablespoon avocado oil
- 1 pound sirloin steak tips cut into 2-inch pieces
- salt and pepper to taste
- 4 tablespoons pesto store-bought or homemade (use homemade if you want dairy or nut-free)
- 1 small fennel bulb shaved thin, tender green fronds reserved, I like to use a mandolin but a sharp knife will work too
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
Instructions
- Season beef with salt and pepper.
- Heat avocado oil in a hot pan over medium-high heat. Add the beef and cook until browned on all sides and cooked to your liking, about 7 minutes for medium rare (125ºF).
- Remove from heat and stir in the pesto, tossing to coat the beef evenly.
- Add the shaved fennel to a bowl and drizzle with olive oil and vinegar. Season to taste with salt and pepper.
- Divide the fennel between two plates and serve with the beef along side.
Nutrition
Calories: 540kcal | Carbohydrates: 8g | Protein: 52g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 141mg | Sodium: 442mg | Potassium: 1027mg | Fiber: 2g | Sugar: 2g | Vitamin A: 683IU | Vitamin C: 7mg | Calcium: 143mg | Iron: 4mg