Prep Time: 10 min. • Cook Time: 25 min.
Preheat oven to 425°F. Cut potatoes in half and then into quarters. Remove core from fennel and cut into ¼-inch slices. Peel onion and cut in half and cut into ½-inch julienne. Thinly slice the green onions.
Toss the potatoes, fennel, and onion and with 1 tablespoon of olive oil, salt, and pepper. Once evenly coated, spread in a thin layer on a nonstick sheet tray and cook in oven for 25 minutes stirring halfway through.
Heat 1 tablespoon of olive oil in a sauté pan. Once heated, carefully add the strip steaks. Cook for 5 minutes on each side and allow to rest for five minutes*. Slice thinly.
Toss the roasted vegetables with the blue cheese dressing and crumbles. Serve with sliced steak and garnish with the green onions.
*For food safety, cook beef to an internal temperature of 145°F.
Approximate Nutritional Information (Per serving):
Calories 870, Fat 53g, Sat Fat 18g, Trans Fat 0g, Cholesterol 205mg, Sodium 580mg, Total Carbohydrate 37g, Fiber 6g, Sugars 6g, Protein 59g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free