Quick Pickled Fennel

1. In a small saucepan over low heat, combine the vinegar, water, maple syrup, orange zest, sliced garlic, and mustard seeds. Stir to combine.
2. Let the brine steep for 3 minutes.
3. Turn off the heat. Add the sliced fennel and toss well to coat.
4. Cover and steep for 20 minutes.
5. Transfer the fennel to a jar, pour the brine over it, and chill for at least 1 hour.
6. Add fennel fronds for garnish if desired.

Make the Greek Dressing

1. Add oregano, sea salt, and black pepper to a mixing bowl.
2. Stir in the lemon juice to dissolve the salt.
3. Slowly whisk in the olive oil until the dressing becomes smooth and pale yellow.
4. Set aside.

Cook the Steaks

1. Season steaks generously on both sides with coarse salt and black pepper.
2. Heat a skillet or grill over high heat and add the cooking fat.
3. Sear the steaks for a few minutes per side until a rich brown crust forms.
4. Reduce heat to medium and cook to preferred doneness:
5. Medium-rare: 4–5 minutes (135–140°F / 57–60°C)
6. Medium: 5–6 minutes (145–150°F / 63–66°C)
7. Well done: 7–8 minutes (155–160°F / 68–71°C)
8. Rest the steak for several minutes before slicing.

Assemble the Salad

1. Add the escarole to a large bowl.
2. Pour about ½ cup of the Greek dressing over the leaves and gently rub or squeeze them for 1–2 minutes to soften.
3. Add shaved Parmesan, pecans, sliced pear, and pickled fennel. Toss lightly to combine.
4. Plate the salad and top with thinly sliced steak.
5. Garnish with more Parmesan, pear, or black pepper.