Steak Salad With Roasted Potatoes and Fennel

Ready in : 45 mins

If you have around 45 minutes to spend in the kitchen, Steak Salad With Roasted Potatoes and Fennel might be an amazing gluten free and dairy free recipe to try. One serving contains 814 calories, 39g of protein, and 56g of fat. This recipe serves 4 and costs $5.64 per serving. 1 person has tried and liked this recipe. It will be a hit at your valentin day event. A mixture of dijon mustard, mayo, honey, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodista. It works well as a main course. Overall, this recipe earns a pretty good spoonacular score of 77%. Similar recipes include Roasted Potatoes With Fennel And Onions, Garlic-Roasted Potatoes and Fennel, and Roasted Chicken, Potatoes, And Fennel Recipe.

Diets

GLUTEN FREE

DAIRY FREE

Ingredients

steak

1.5 pounds

fennel bulbs

2 small

new potatoes

5 medium

oil

4 servings

salt and pepper

4 servings

a shallot

0.5

mayo

0.25 cup

red wine vinegar

0.25 cup

dijon mustard

2 Tb

oil

2 Tb

honey

1 Tb

arugula leaves

5 oz

golden raisins

0.5 cup

Cooking in Steps

1
Preheat the oven to 425*.

oven
2
Cut the stalks off the fennel bulbsave the stalks for another dish or stock-making.

fennel

stock
3
Cut the bulb in half through the core.
4
Remove the core, then slice the bulb vertically into 1/3 inch wedges.
5
Cut the new potatoes in half length-wise, then slice them into 1/8 inch semicircles.

new potato
6
Lay the potatoes on one rimmed baking sheet and the fennel on another.

potato

fennel

baking sheet
7
Drizzle both sheets with oil, then sprinkle with salt and pepper. Toss the potatoes and fennel and spread them out in a single layer.

salt and pepper

potato

fennel

cooking oil
8
Place in the oven. Roast the fennel for 20-30 minutes. Roast the potatoes for 30-40 minutes flipping once.

potato

fennel

oven
9
Meanwhile, preheat the grill to high heat.

grill
10
Drizzle the steaks with oil, then liberally salt and pepper.

salt and pepper

steak

cooking oil
11
In the blender, puree the shallot, mayo, vinegar, Dijon, oil and honey until smooth. Salt and pepper to taste. Prepare 4-6 plates by piling them with arugula leaves. When the grill is ready, cook the steaks 2-3 minutes per side for medium-rare. Allow the fillets to rest for at least 5 minutes under foil. When the steaks have rested, slice them on a bias.

salt and pepper

arugula

shallot

vinegar

steak

honey

mayonnaise

cooking oil

blender

grill

aluminum foil