

Cut the stalks off the fennel bulbsave the stalks for another dish or stock-making.
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.
Meanwhile, preheat the grill to high heat.
Drizzle the steaks with oil, then liberally salt and pepper.
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