Steak Salad With Roasted Potatoes and Fennel
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
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
-
1Preheat the oven to 425*.
oven -
2Cut the stalks off the fennel bulbsave the stalks for another dish or stock-making.
fennel
stock
-
3Cut the bulb in half through the core.
-
4Remove the core, then slice the bulb vertically into 1/3 inch wedges.
-
5Cut the new potatoes in half length-wise, then slice them into 1/8 inch semicircles.
new potato
-
6Lay the potatoes on one rimmed baking sheet and the fennel on another.
potato
fennel
baking sheet -
7Drizzle 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
-
8Place in the oven. Roast the fennel for 20-30 minutes. Roast the potatoes for 30-40 minutes flipping once.
potato
fennel
oven -
9Meanwhile, preheat the grill to high heat.
grill -
10Drizzle the steaks with oil, then liberally salt and pepper.
salt and pepper
steak
cooking oil
-
11In 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