side dish

Steak Salad With Roasted Potatoes and Fennel

Name: Steak Salad With Roasted Potatoes and Fennel
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds steak, 1 inch thick (I use fillets); 1 large or 2 small fennel bulbs; 5 mediums new potatoes; Oil; Salt and pepper; 1/2 a shallot, roughly chopped; 1/4 cup mayo; 1/4 cup red wine vinegar; 2 Tb. dijon mustard; 2 Tb. oil; 1 Tb. honey or agave; 5 oz, arugula leaves; 1/2 cup golden raisins

“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.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

SteakI use fillets, 1 inch thick1.5 lb
Fennel bulbslarge2 small
New potatoes5 medium
Oil4 servings
Salt and pepper4 servings
A shallotroughly chopped½
Mayo¼ cup
Red wine vinegar¼ cup
Dijon mustard2 Tb
Oil2 Tb
Honey1 Tb
Arugula leavesarugula leaves5 oz
Golden raisins½ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

13 steps · 45 min

1
Preheat the oven to 425*.
2
Cut the stalks off the fennel bulbsave the stalks for another dish or stock-making.
3
Cut the bulb in half through the core.

Steps 4 to 13 are in cook-along

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