Categories: Steak
Ingredients
- 2 medium fennel bulbs with fronds
- 1 lb. boneless strip steak
- 1 garlic clove, grated
- 1/4 cup red-wine vinegar
- 1 tbsp. chopped fresh sage
Directions
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Finely chop 1/2 cup fennel fronds and set aside. Halve, core and thinly slice the bulbs.
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Chop steak into 1/4-inch pieces. Combine in a medium bowl with garlic and 1/4 tsp salt; mix well. Shape into 4 patties about 3/4 inch thick.
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Heat 1 tbsp. olive oil in a large skillet over medium-high heat. Add the burgers and cook, turning once, until browned, 3 to 5 minutes for medium-rare. Transfer to a plate.
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Reduce heat to medium. Add the sliced fennel and cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Add vinegar, sage, and 1/2 tsp salt and cook, scraping any browned bits, until the liquid has evaporated and the fennel is just tender, 4 to 5 minutes. Remove from heat and stir in the reserved fennel fronds and any accumulated juices from the burgers. Serve the fennel with the burgers.