Steak Salad With Roasted Potatoes and Fennel

Ingredients

• •1½ pounds steak
• •2 small fennel bulbs
• •5 medium new potatoes
• •2 tbsp oil
• •salt and pepper
• •½ a shallot
• •¼ cup mayo
• •¼ cup red wine vinegar
• •2 tbsp dijon mustard
• •1 tbsp honey
• •5 oz arugula leaves
• •½ cup golden raisins

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Method

From foodista.com — read the original

1. 1Preheat the oven to 425°F.
2. 2Cut the stalks off the fennel bulbsave the stalks for another dish or stock-making.
3. 3Cut the bulb in half through the core.
4. 4Remove the core, then slice the bulb vertically into 1/3 inch wedges.
5. 5Cut the new potatoes in half length-wise, then slice them into 1/8 inch semicircles.
6. 6Lay the potatoes on one rimmed baking sheet and the fennel on another.
7. 7Drizzle both sheets with oil, then sprinkle with salt and pepper. Toss the potatoes and fennel and spread them out in a single layer.
8. 8Place in the oven. Roast the fennel for 20-30 minutes. Roast the potatoes for 30-40 minutes flipping once.
9. 9Meanwhile, preheat the grill to high heat.
10. 10Drizzle the steaks with oil, then liberally salt and pepper.
11. 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.
12. 12When 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.
13. 13Drizzle the creamy red wine vinaigrette over the arugula.
14. 14Place 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.