NY Steak with Roasted Fennel, Grape, Walnut, Parmesan & Arugula Salad

Directions

1. Heat the oven to 425°F.
2. Wash and dry all produce; if your arugula is pre-washed, skip washing it.
3. Trim the fennel, removing the root end and stalks, then halve it lengthwise and slice into thin half-moons. Spread the fennel on a baking sheet.
4. Add the grapes to the baking sheet with the fennel. Drizzle with oil and season with salt, pepper, and dried rosemary; toss to coat and spread evenly.
5. Roast in the oven, stirring halfway, until the fennel is tender and slightly browned and the grapes are blistered, about 20 minutes. Let cool briefly.
6. While the vegetables roast, pat the steak dry and season generously with salt and pepper.
7. Heat a skillet over medium-high heat, add a thin layer of oil, then sear the steak until your desired doneness, about 2–5 minutes per side. Transfer to a plate and rest for about 5 minutes.
8. Peel and mince the shallot. In a bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt and pepper.
9. Shave Parmesan into curls and add to the dressing along with the chopped walnuts.
10. Add the cooled fennel and grapes to the bowl with arugula, then toss with the dressing to combine into a salad.
11. Thinly slice the rested steak against the grain and arrange with the salad on plates or bowls for serving.