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Steak Salad With Roasted Potatoes and Fennel

 
One serving costs about $7.08 One serving costs about $7.08 One serving costs about $7.08

$7.08 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:77%

Spoonacular Score: 77%

 

The recipe Steak Salad With Roasted Potatoes and Fennel can be made in roughly approximately 45 minutes. This gluten free and dairy free recipe serves 4 and costs $7.08 per serving. One portion of this dish contains about 43g of protein, 46g of fat, and a total of 873 calories. It can be enjoyed any time, but it is especially good for valentin day. A mixture of oil, golden raisins, arugula leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a main course. 1 person has tried and liked this recipe. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is pretty good. Try Roasted Potatoes With Fennel And Onions, Garlic-Roasted Potatoes and Fennel, and Roasted Chicken, Potatoes, And Fennel Recipe for similar recipes.

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. 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. One wine you could try is Foley Estate Winery Sta. Rita Hills Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 27 dollars.

Foley Estate Winery Sta. Rita Hills Chardonnay

Rancho Santa Rosa Vineyard was originally conceived as individual micro-vineyards delineated into 59 unique blocks based upon soil, exposure, elevation, grade, rootstock and clone. Rancho Santa Rosa produces remarkably rich and silky wines.

» 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  shallot
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  shallot
0.5
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: $5.48
Ingredient
1.5 pounds steak
2 smalls fennel bulbs
5 mediums new potatoes
some oil
½ 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
$1.42
$0.04
$0.07
$0.28
$0.30
$0.30
$0.08
$0.26
$2.02
$0.49
$21.93

Nutritional Information

Quickview
872k Calories
43g Protein
46g Total Fat
76g Carbs
49% Health Score
Limit These
Calories
872k
44%

Fat
46g
71%

  Saturated Fat
13g
83%

Carbohydrates
76g
25%

  Sugar
18g
20%

Cholesterol
109mg
37%

Sodium
401mg
17%

Get Enough Of These
Protein
43g
86%

Vitamin C
72mg
88%

Vitamin B6
1mg
81%

Vitamin K
77µg
74%

Potassium
2359mg
67%

Zinc
10mg
67%

Selenium
46µg
66%

Vitamin B3
12mg
61%

Phosphorus
508mg
51%

Vitamin B12
2µg
47%

Fiber
11g
45%

Manganese
0.85mg
43%

Iron
6mg
39%

Magnesium
145mg
36%

Vitamin B2
0.6mg
35%

Copper
0.61mg
30%

Folate
116µg
29%

Vitamin B1
0.42mg
28%

Vitamin A
1043IU
21%

Calcium
175mg
18%

Vitamin E
2mg
17%

Vitamin B5
1mg
13%

Vitamin D
0.2µg
1%

covered percent of daily need

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