Name: NY Steak with Roasted Fennel, Grape, Walnut, Parmesan & Arugula Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 3 fennel bulbs; 85 g Parmesan cheese; 0.68 kg red grapes; 1 shallot; 1.02 kg striploin (New York strip) steak; ⅓ cup walnuts; black pepper; Dijon mustard; extra virgin olive oil; red wine vinegar; rosemary, dried; salt

NY Steak with Roasted Fennel, Grape, Walnut, Parmesan & Arugula SaladNY Steak with Roasted Fennel, Grape, Walnut, Parmesan & Arugula Salad — a 45-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

3 fennel bulbs

85 g Parmesan cheese

0.68 kg red grapes

1 shallot

1.02 kg striploin (New York strip) steak

⅓ cup walnuts

black pepper

Dijon mustard

extra virgin olive oil

red wine vinegar

rosemary, dried

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Trim off root end and stalks of the fennel, leaving only the white bulbs. Halve fennel bulbs lengthwise, then slice crosswise into thin half-moons. Transfer to a large baking sheet pan.

Add grapes to the baking sheet with the fennel; drizzle with oil and season with spices. Stir to combine and spread out in an even layer.

Place baking sheet in the oven (it doesn't have to be fully heated); roast, stirring halfway through, until fennel and grapes are lightly browned and tender, 20-25 minutes. Remove from oven and set aside to cool, about 5 minutes.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate and set aside to rest, about 5 minutes.

Meanwhile, peel and mince shallot. Place in a large bowl along with additional oil, vinegar, Dijon, salt, and pepper. Whisk to combine the dressing.

Using a peeler, shave Parmesan into curls and add to the bowl with the dressing.

Roughly chop walnuts and add to the bowl.

Transfer cooled fennel and grapes to the bowl, along with arugula, and toss to combine the salad.

Thinly slice steak against the grain.

To serve, divide steak and salad between plates or bowls. Enjoy!

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