“The Man” Steak Salad. A meat-and-potatoes guy meal that could get anyone to eat their greens!
Not trying to stereotype here, but I know very few men who would go out to dinner and order a big salad. Or a man who if asked what they wanted for dinner would reply, “A leafy green salad sounds really fantastic!”
Most men I know either are, or claim to be “meat and potatoes” kind of guys. These are the same men that check sports stats on their smart phones thirty times a day, and only like big dogs.
They may secretly adore a big plate of greens, but no one will ever know. To those men out there who proudly proclaim their love for salad, opera, and Maltipoos, I commend you. We obviously haven’t met.
I believe veggies are not just feminine fare… Veggies are for everyone.
My husband Lt. Dan loves vegetables just as much as I do, but never requests salad. Ever.
Years ago I created “The Man” Steak Salad in his honor, because after all, marriage is a compromise.
“The Man” Steak Salad has all the right components to satisfy a manly appetite. Yet it’s still pretty and rests on a large bed of greens.
I started with a couple good sized steaks. Then layered some roasted potatoes and roasted fennel over a bed of cool arugula. I whisked together a tart creamy dressing and topped it with golden raisins for a little sweetness.
My husband (who thinks he hates fennel) could not stop commenting on how much he loved those sweet onions. Smirk!
One more thing… I grilled the steak, but roasted the veggies in the oven. Why?
Grilled potatoes and fennel are absolutely lovely, but thinly sliced veggies can be tricky on the grill. They burn fast and fall through the grates. You often sacrifice quite a few to the fire.
I found if I start roasting the veggies in the oven first, I can go about preparing the rest of the salad and just pull them out when everything else is ready.
It’s mindless and they taste delicious roasted. Don’t have a grill? You could definitely pan-sear your steaks if needed.
If you live with someone who usually snubs salad for dinner, give “The Man” Steak Salad a try. They will gobble down their greens without a peep of protest!
"The Man” Steak Salad
- 1 1/2 pounds steak, about 1 1/2-inch thick (ribeyes or New York strips)
- 1 large fennel bulb (or 2 small)
- 4-5 medium new potatoes
- 1/2 shallot, roughly chopped
- 1/4 cup mayonnaise
- 1/4 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon honey or agave
- 5 ounces arugula leaves
- 1/2 cup golden raisins
- Olive oil
- Salt and pepper
- Preheat the oven to 425 degrees F. Cut the stalks off the fennel bulb. Cut the bulb in half through the core. Remove the core, then slice the bulb vertically into 1/3 inch wedges.
- Cut the new potatoes in half length-wise, then slice them into 1/8 inch semicircles. Lay the potatoes on one rimmed baking sheet and the fennel on another. Drizzle both sheets with oil, then sprinkle with salt and pepper. Toss the potatoes and fennel and spread them out in a single layer.
Roast the fennel for 20-30 minutes. Roast the potatoes for 30-40 minutes flipping once.
- Meanwhile, preheat the grill to high heat, approximately 500+ degrees F. Drizzle the steaks with oil, then liberally salt and pepper.
- In the blender, puree the shallot, mayo, vinegar, Dijon, 2 tablespoons oil, and honey until smooth. Salt and pepper to taste. Prepare 4-6 plates by piling them with arugula leaves. When the grill is ready, cook the steaks 2-3 minutes per side for medium-rare. Allow the steaks to rest for at least 5 minutes under foil. When the steaks have rested, slice them thinly on the bias.
To plate: drizzle the creamy red wine vinaigrette over the arugula. Place a pile of potatoes on the greens, followed by several slices of steak, roasted fennel, topped with a sprinkling of golden raisins.