Ingredients
| Name | Amount (Metric / US) |
|---|---|
| STEAK | 680.39 g / 1.50 lb |
| FENNEL BULBS | 2 small |
| NEW POTATOES | 5 medium |
| OIL | 4 servings |
| SALT AND PEPPER | 4 servings |
| A SHALLOT | 0.50 |
| MAYO | 56 ml / 0.25 cups |
| RED WINE VINEGAR | 59.75 ml / 0.25 cups |
| DIJON MUSTARD | 2 Tb |
| OIL | 2 Tb |
| HONEY | 1 Tb |
| ARUGULA LEAVES | 141.75 g / 5 oz |
| GOLDEN RAISINS | 72.50 g / 0.50 cups |
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.
Instructions
Preheat the oven to 425*. Cut the stalks off the fennel bulbsave the stalks for another dish or stock-making. Cut the bulb in half through the core. Remove the core, then slice the bulb vertically into 1/3 inch wedges. Cut the new potatoes in half length-wise, then slice them into 1/8 inch semicircles. Lay the potatoes on one rimmed baking sheet and the fennel on another. Drizzle both sheets with oil, then sprinkle with salt and pepper. Toss the potatoes and fennel and spread them out in a single layer. Place in the oven. Roast the fennel for 20-30 minutes. Roast the potatoes for 30-40 minutes flipping once. Meanwhile, preheat the grill to high heat. Drizzle the steaks with oil, then liberally salt and pepper. 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. To plate: Drizzle the creamy red wine vinaigrette over the arugula. Place a pile of potatoes on the greens, followed by several slices of steak, followed by the roasted fennel, topped with a sprinkling of golden raisins.
Salad works really well with Chardonnay, Alcoholic Drink, and White Wine. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Nickel & Nickel Truchard Vineyard Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 36 dollars per bottle.
