Hearty Steak Salad with Roasted Potatoes and Fennel











Dive into a satisfying blend of tender steak slices, roasted fennel, and crispy potatoes atop a fresh arugula bed, all brought together with a creamy red wine vinaigrette. This gluten-free and dairy-free delight packs a flavorful punch along with an impressive 814 calories, perfect for a delightful dinner.


Step 1: Preparation

Start by getting your kitchen ready for this delightful recipe. Preheat your oven to a cozy 425°F to ensure those veggies get nicely roasted. Make sure your fennel bulb and new potatoes are washed and ready to go. Hint: Keep the fennel stalks; they're great for adding flavor to homemade stocks.
Pro Tip: Keep those veggie scraps for a homemade broth.

Step 2: Roasting the Veggies

After preparing the fennel and potatoes, spread them out on separate baking sheets. A little drizzle of oil and a sprinkle of salt and pepper, then off they go into the oven. The fennel gets tender and slightly sweet, while the potatoes turn into these amazing, crispy delights.
Pro Tip: Space out the veggies for an even roast.

Step 3: Grill the Steaks

While the veggies are roasting, get those steaks ready. A little oil, salt, and pepper, and they're ready for the grill. Aim for medium-rare, or however you like them, but let them rest a bit before slicing. That rest time makes all the difference in juiciness.
Pro Tip: Letting the steak rest keeps it moist and tender.

Step 4: Dress and Plate

Whip up the dressing in a blender - mayo, vinegar, Dijon, oil, and honey create this creamy, dreamy vinaigrette. Start with arugula on the plates, add those golden potatoes, slices of steak, roasted fennel, and a sprinkling of golden raisins. A generous drizzle of the vinaigrette, and you're set.
Pro Tip: Plate beautifully to impress your guests.