Quick Pickled Fennel

1. First, slice the fennel and remove the stalks and fronds. Then, cut the bulb in half vertically, and slice it into thin pieces.
2. In a small saucepan set over low heat, add the vinegar, spices, orange zest, and pure maple syrup. Stir to combine all ingredients and warm the spices for 3 minutes.
3. Once the spices are warm, turn off the heat and add the fennel. Generously toss the fennel in the vinegar mixture. Cover the saucepan with a lid and allow the fennel to steep for 30 minutes.
4. After 30 minutes, transfer the fennel and vinegar mixture to a jar with a lid and refrigerate it for at least an hour before enjoying it.

Greek Dressing

1. Add the oregano, salt, and pepper to a mixing bowl.
2. Add the lemon juice. Stir to dissolve the salt.
3. Slowly add olive oil while whisking until a smooth, pale yellow dressing forms.
4. Pour the Greek dressing into a jar with a lid.

Cook the Steaks

1. Start by seasoning the steak with salt and pepper generously on both sides.
2. Preheat a skillet or grill over high heat.
3. Add the grease of choice to the skillet.
4. Place the steak on the hot surface and sear it for a few minutes on each side until it develops a brown crust.
5. Reduce the heat to medium and continue cooking the steak to your desired level of doneness. For medium cook for 5-6 minutes. 145-150°F (63-66°C). *See notes
6. Once cooked, let the steak rest for a few minutes before slicing.

Build the Salad

1. Wash and dry the escarole.
2. Pour ½ cup of Greek lemon dressing over the escarole.
3. Use your hands to gently rub and squeeze the leaves for about 1-2 minutes.
4. Add the parmesan cheese, pecans, pear, and pickled fennel, and a generous pinch of black pepper.
5. Lightly toss to combine ingredients.
6. Place the escarole salad on a salad plate and add the steak.
7. Optional: garnish with more black pepper, parmesan cheese, and pear.