4 Serves
103 Mins
Preheat your oven to 220°C. Trim the stalks from the fennel bulbs and slice the bulbs vertically into 1/3-inch wedges.
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Vitamin K
734 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
303 µg / 400 µgCalcium
512 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
208 mg / 420 mgPhosphorus
333 mg / 1,250 mgPotassium
1967 mg / 4,700 mgSodium
374 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
12 g / 28 gSugar
12 g / 50 gSaturated Fat
7 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Halve the baby new potatoes lengthwise, then slice them into 1/8-inch thick semicircles.
Arrange the potatoes and fennel on separate rimmed baking sheets. Drizzle with cooking oil and season generously with salt and pepper. Toss to coat and spread into a single layer.
Place the baking sheets in the oven. Roast the fennel for 20-30 minutes and the potatoes for 30-40 minutes, flipping the potatoes halfway through for even browning.
While the vegetables roast, prepare the dressing by blending the shallot, mayonnaise, white vinegar, Dijon mustard, oil, and honey until smooth. Season with salt and pepper to taste.
Preheat your grill to high heat. Drizzle the steaks with oil and season liberally with salt and pepper.
Grill the steaks for 2-3 minutes per side for medium-rare. Remove from the grill and let them rest under aluminum foil for at least 5 minutes.
Divide the arugula among four plates. Slice the rested steaks on a bias and serve over the greens with the roasted vegetables.
59
g7
g30
g
