London broil steak with tomato and fennel salad

Ingredients:

Steak

• 2 tablespoons chili powder
• 1 tbsp coarse salt
• 1 tbsp freshly ground black pepper
• 1 London broiler steak weighing 1-1.3 kg.
• Olive oil to drizzle

Salad

• 4 cups cherry tomatoes, halved
• 0.5 cup chopped fresh parsley leaves
• 2 fennel roots, thinly sliced ​​on a mandoline, greens chopped
• 1 clove garlic, grated
• 2 tbsp. l. agave syrup
• 2 tablespoons red wine vinegar
• 2 tbsp. l. olive oil
• Special equipment: mandoline vegetable slicer

Preparation:

1. Steak:
   
   In a small bowl, combine chili powder, salt, and black pepper. Rub the steak with the spice mixture. Wrap the steak tightly in plastic wrap and let it rest for 2 hours.
2. Salad:
   
   Place the tomatoes, parsley, fennel root and greens, and garlic in a large bowl. In a small bowl, combine the agave syrup, red wine vinegar, olive oil, a pinch of salt, and a few grinds of black pepper. Pour the dressing over the vegetables and toss. Let sit at room temperature, tossing once more, for about 2 hours.
3. Preheat the grill to high heat, preparing the indirect heat zone. Unwrap the steak and drizzle it with olive oil. Place the steak over the direct heat zone of the grill and cook for 5-6 minutes.
4. Flip the steak over the indirect heat, close the grill, and cook until the internal temperature reaches 135°F (54°C) for medium-rare. Remove the steak from the grill, cover loosely with foil, and let it rest for 10 minutes.
5. Slice the meat across the grain, place the tomato salad on top and serve.