Steak Salad With Roasted Potatoes and Fennel

Name: Steak Salad With Roasted Potatoes and Fennel
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4
Cuisine: American
Ingredients: 1 ½ lb Steak (1 1/2 pounds steak, 1 inch thick (I use fillets)); 2 pieces Fennel (1 large or 2 small fennel bulbs); 5 pieces New Potato (5 mediums new potatoes); 0 pieces Vegetable Oil (Oil); 0 pieces Salt and Pepper (Salt and pepper); ½ piece Shallots (1/2 a shallot, roughly chopped); ¼ cup Mayonnaise (1/4 cup mayo); ¼ cup Red Wine Vinegar (1/4 cup red wine vinegar); 2 pieces Dijon Mustard (2 Tb. dijon mustard); 2 pieces Cooking Oil (2 Tb. oil); 1 piece Agave Nectar (1 Tb. honey or agave); 5 oz Arugula (5 oz, arugula leaves); ½ cup Golden Raisins (1/2 cup golden raisins)

95 minAmerican

Servings4

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Gluten Free
Dairy Free

Steps

1Preheat the oven to 425*.
2Cut the stalks off the fennel bulbsave the stalks for another dish or stock-making.
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.
6Lay the potatoes on one rimmed baking sheet and the fennel on another.
7Drizzle both sheets with oil, then sprinkle with salt and pepper. Toss the potatoes and fennel and spread them out in a single layer.
8Place in the oven. Roast the fennel for 20-30 minutes. Roast the potatoes for 30-40 minutes flipping once.
9Meanwhile, preheat the grill to high heat.
10Drizzle the steaks with oil, then liberally salt and pepper.
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.