Steak Salad With Roasted Potatoes and Fennel Recipe

Trim the stalks from the fennel bulbs; you can save these for another dish or for making stock. Cut each bulb in half through the core.

Remove the tough core, then slice the bulb vertically into 1/3-inch wedges.

Arrange the sliced potatoes on one rimmed baking sheet and the fennel wedges on another. Drizzle both generously with oil, then season with salt and pepper.

Toss the vegetables directly on their sheets to coat evenly, then spread them out into a single layer so they can roast properly without steaming.

Transfer the grilled steaks to a cutting board and tent them loosely with foil. Let them rest for at least 5 minutes; this allows the juices to redistribute, keeping the meat tender.

Once rested, slice the steaks thinly against the grain, on a bias.