Herb Crusted Steak with Warm Roasted Fennel and Grape Salad

Ingredients

Here are the following ingredients:

Orange-Sherry Vinaigrette

• ¾ cup (175 mL) sherry vinegar
• 1½ oz (45 g) minced shallot, about ⅓ cup (75 mL)
• 1 tbsp (15 mL) orange zest
• ¼ cup (60 mL) orange juice
• 3 tbsp (45 mL) honey
• 2 tbsp (30 mL) grainy Dijon mustard
• 4 tsp (20 mL) Dijon mustard
• 1 cup (250 mL) olive oil
• 1 tbsp (15 mL) finely chopped tarragon
• 1 tsp (5 mL) kosher salt
• ½ tsp (2 mL) ground white pepper

Roasted Fennel

• 6 large fennel bulbs, cores removed, about 6 lb (2.7 kg)
• ½ cup (125 mL) olive oil
• 4 tsp (20 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper

Roasted Grapes

• 2 lb (1 kg) red seedless table grapes, cut into 16 small clusters
• ¼ cup (60 mL) olive oil
• 4 tsp (20 mL) balsamic vinegar
• ½ tsp (2 mL) kosher salt
• ¼ tsp (1 mL) freshly ground black pepper
• Crusted Steak
• ½ cup (125 mL) finely chopped fresh rosemary
• ¼ cup (60 mL) finely chopped fresh thyme
• ¼ cup (60 mL) freshly cracked black pepper
• 2 tbsp (30 mL) flaked sea salt
• 1 tbsp (15 mL) dehydrated minced garlic
• 16 Flank Steaks, about 5 oz (150 g) each

Service

• 8 oz (250 g) butter
• 1 cup (250 mL) canola oil
• 8 oz (250 g) tender baby lettuce blend, about 16 cups (4 L)
• 8 oranges, segments cut into suprêmes
• 8 oz (250 g) crumbled blue cheese, about 2 cups (500 mL)
• 8 oz (250 g) chopped toasted walnuts, about 2 cups (500 mL)

Preparation

1. Orange-Sherry Vinaigrette: Whisk vinegar with shallot, orange zest, orange juice, honey, grainy mustard and Dijon. Whisk in olive oil. Stir in tarragon, salt and white pepper. Cover and refrigerate.
2. Roasted Fennel: Cut each fennel bulb into 8 wedges. Toss with olive oil, salt and pepper. Arrange in single layer on parchment paper-lined sheet pans. Roast, in conventional oven at 425°F (220°C), for 20 to 25 minutes or until tender and caramelized around the edges. Toss with half of the Orange-Sherry Vinaigrette. Cool, cover and refrigerate.
3. Roasted Grapes: Gently toss grape bunches with olive oil and vinegar. Season with salt and pepper. Arrange in single layer on parchment paper-lined sheet pans. Roast, in conventional oven at 425°F (220°C), for 15 to 20 minutes or until tender and lightly caramelized. Cool, cover and refrigerate.
4. Rosemary-Crusted Steak: Mix rosemary with thyme, cracked black pepper, sea salt and dehydrated garlic. Sprinkle over steaks to coat evenly. Cover and refrigerate for up to 4 hours.

Service

1. Reheat fennel and grapes just before service; hold warm.
2. Heat 1 tbsp (15 mL) EACH butter and canola oil in skillet set over medium-high heat. Sear steak until well-marked and cooked to preferred doneness. Let rest for 5 minutes before slicing across the grain.
3. Meanwhile, gently toss 3 fennel wedges with 1 cup (250 mL) lettuce, ¼ cup (60 mL) orange segments and 2 tbsp (30 mL) EACH crumbled blue cheese and walnuts.
4. Arrange salad in centre of plate. Top with steak slices. Garnish with 1 bunch warm grapes. Drizzle with 1 tbsp (15 mL) Orange-Sherry Vinaigrette.

Beef Cuts