- 1 large bulb fennel (sweet anise)
- 1 pound New York (top loin) steak
- 2 tablespoons minced fresh garlic
- 1 tablespoon Safeway SELECT Verdi Olive Oil
- 1/4 teaspoon freshly ground pepper
- 6 tablespoons Safeway SELECT Verdi Red Wine Vinegar, divided
- 1/4 cup Lucerne Reduced-Fat Sour Cream
- 1 bunch arugula leaves, tough stems removed, rinsed and crisped
- 1 bunch watercress, tough stems removed, rinsed and crisped
- 1 cup pitted green olives
- 1/4 cup fresh tarragon leaves
- 1 cup feta cheese
- Salt
- Trim root end of fennel; cut off and discard leaves and stems. Halve bulb vertically. Very thinly slice crosswise into bite-size strips 1/16 inch by 2 inches.
- Trim and discard fat from steak; cut across the grain in 1/4-inch-thick strips. In a bowl, mix meat with garlic, olive oil, pepper, and 3 tablespoons of the vinegar. Let meat marinate at least 15 minutes, or up to 1 hour. Combine remaining 3 tablespoons vinegar and sour cream and set aside.
- Oil and preheat barbecue grill. Place arugula, watercress, olives, and tarragon leaves on a cutting board. With a large knife, chop into bite-size pieces.
- In a shallow serving dish, combine arugula mixture with fennel.
- Place meat on grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level about 3 seconds); close lid on gas grill. Cook, turning once, until done to your liking, 4 to 6 minutes for medium rare. Chop meat into bite-size pieces.
- Gently fold meat, feta cheese, and vinegar-cream dressing with greens and fennel. Add salt and pepper to taste.