Fennel and artichoke are two local staples and, as is so often the case, ingredients that grow together taste great together. The steak is the main event; it doesn’t need a sauce, which will just get in the way, but it does need a very generous helping of salt and pepper for seasoning.
Yield: 3 servings
Allow steak, covered, to come to room temperature. Preheat grill to 375˚F and brush with Pat dry and season with salt and pepper. Grill steaks until medium-rare, about 5–6 minutes per side. (Center of steak should reach 125˚F using a meat thermometer.) Allow steak to rest 10 minutes before slicing.
Add fennel to a medium bowl. Slice celery, including leaves, on the bias as thin as possible and add to bowl. Trim stem on artichoke and discard. Starting at bottom third of artichoke and using a paring knife, remove tough outer leaves until you have reached delicate center. Cut off top inch of artichoke and remove purple leaves from center. Using a spoon, remove choke. Slice in half and brush with lemon juice. Slice as thin as possible and add to bowl.
Add remaining lemon juice and 1 tablespoon oil. Toss gently and season with salt and pepper. Use a vegetable peeler to lightly shave cheese on top of salad.
Serve with sliced steak.
