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Steak Salad With Roasted Potatoes and Fennel

 
One serving costs about $5.64 One serving costs about $5.64

$5.64 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 valentine's day,father's day,gluten-free,dairy-free,gluten free,dairy free side dish,lunch,main course,salad,main dish,dinner
spoonacular Score:76%

Spoonacular Score: 76%

 

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.

Salad on the menu? Try pairing with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. 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. The Maddalena Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.

Maddalena Chardonnay

Barrel fermentation in French and American oak, malolactic fermentation, lees stirring, and sur lie aging develop this wine to its greatest potential. Maddalena Vineyard Chardonnay greets the nose with a potpourri of fruit-driven aromas, including citrus, guava, and orange peel. These aromas are complemented by a mineral element, described as "wet stones." Forward fruit is also revealed in the mouth, which is accompanied by good structure and a long, crisp finish.

» Get this wine on Wine.com

Ingredients

Servings:
1.5 pounds
1.5 pounds steak
steak
2 small
2 small fennel bulbs
fennel bulbs
5 medium
5 medium new potatoes
new potatoes
some
some oil
oil
some
some salt and pepper
salt and pepper
0.5
0.5  a shallot
a shallot
0.25 cup
0.25 cup mayo
mayo
0.25 cup
0.25 cup red wine vinegar
red wine vinegar
2 Tb
2 Tb dijon mustard
dijon mustard
2 Tb
2 Tb oil
oil
1 Tb
1 Tb honey
honey
5 oz
5 oz arugula leaves
arugula leaves
0.5 cup
0.5 cup golden raisins
golden raisins
1.5 pounds steak
1.5 pounds
steak
2 small fennel bulbs
2 small
fennel bulbs
5 medium new potatoes
5 medium
new potatoes
some oil
some
oil
some salt and pepper
some
salt and pepper
0.5  a shallot
0.5
a shallot
0.25 cup mayo
0.25 cup
mayo
0.25 cup red wine vinegar
0.25 cup
red wine vinegar
2 Tb dijon mustard
2 Tb
dijon mustard
2 Tb oil
2 Tb
oil
1 Tb honey
1 Tb
honey
5 oz arugula leaves
5 oz
arugula leaves
0.5 cup golden raisins
0.5 cup
golden raisins

Equipment

baking sheet
baking sheet
blender
blender
grill
grill
aluminum foil
aluminum foil
oven
oven
baking sheet
baking sheet
blender
blender
grill
grill
aluminum foil
aluminum foil
oven
oven


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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.64
Ingredient
1.5 pounds steak
2 smalls fennel bulbs
5 mediums new potatoes
some oil
½ a shallot
¼ cups mayo
¼ cups red wine vinegar
2 Tbs dijon mustard
2 Tbs oil
1 Tb honey
5 ounces arugula leaves
½ cups golden raisins
Price
$15.10
$1.56
$2.05
$0.15
$0.07
$0.28
$0.30
$0.30
$0.08
$0.15
$2.02
$0.49
$22.57

Nutritional Information

Quickview
814 Calories
39g Protein
56g Total Fat
41g Carbs
33% Health Score
Limit These
Calories
814k
41%

Fat
56g
87%

  Saturated Fat
14g
88%

Carbohydrates
41g
14%

  Sugar
20g
23%

Cholesterol
109mg
37%

Sodium
532mg
23%

Get Enough Of These
Protein
39g
78%

Vitamin K
155µg
148%

Selenium
45µg
65%

Zinc
9mg
63%

Vitamin B6
1mg
53%

Vitamin B3
10mg
51%

Vitamin B12
2µg
47%

Potassium
1531mg
44%

Vitamin C
34mg
42%

Phosphorus
396mg
40%

Vitamin E
5mg
34%

Vitamin B2
0.55mg
32%

Iron
5mg
30%

Fiber
6g
28%

Manganese
0.55mg
27%

Magnesium
99mg
25%

Folate
86µg
22%

Vitamin A
1039IU
21%

Copper
0.39mg
20%

Vitamin B1
0.26mg
17%

Calcium
152mg
15%

Vitamin B5
0.71mg
7%

Vitamin D
0.2µg
1%

covered percent of daily need

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