Citrus Spiked Steak Salad

1 orange, peeled
2 1/2 tablespoons extra-virgin olive oil
2 teaspoons honey
1 bulb fennel, thinly sliced
8 ounces hanger steak
8 ounces asparagus, trimmed
4 cups torn romaine lettuce
salt and pepper

Using a small, sharp knife, cut between the membranes of the orange, releasing the segments into a small bowl. Over a large bowl, squeeze the remaining membranes to release 1-2 tablespoons juice: whisk in 2 tablespoons olive oil and the honey. Add the fennel and toss to coat: season with salt and pepper.

Preheat skillet over med. high heat. Rub the steak with remaining olive oil and season with salt and pepper. Add to the skillet and cook for about 7-10 minutes for medium rare. Transfer to cutting board and let rest for 5 minutes before thinly slicing on an angle against the grain.

Meanwhile, in a large skillet of boiling, salted water cook the asparagus til crisp-tender and drain. Thinly slice crosswise and stir into the fennel mixture. Add romaine and orange segments and toss.

Divide the salad among 4 plates and top with the steak.

makes 4 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user ALEIGH77.