June 30, 2011
Meat and potatoes is a classic combination. We love nice juice steaks with creamy mashed potatoes or a loaded baked potato. Although delicious, those meals are heavy and high in calories. This steak salad with roasted potatoes and fennel is a sure fire replacement. You will leave the dinner table feeling satisfied. In other words, you can have your steak and eat it too.
Steak and Roasted Potato Salad
1 ½ pounds steak, 1 inch thick (I use fillets)
1 small large or 2 small fennel bulbs
5 medium new potatoes
Oil
Salt and pepper
½ a shallot, roughly chopped
¼ cup may
¼ cup red wine vinegar
2 Tbs. dijon mustard
2 Tbs. oil
1 Tb. honey or agave
5 oz, arugula leaves
½ cup golden raisins
For full recipe, click below:
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