STEAK AND POTATOES WITH MUSTARD VINAIGRETTE
You can make this recipe with almost any steak — strip, flank, and skirt work just fine.
Hands-on time: 10 minutes
Total time: 50 minutes
Makes 4 servings
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1 1/2 pounds russet potatoes (about 3 large), scrubbed and sliced into 1/8-inch-thick rounds
9 tablespoons olive oil
1 3/4 teaspoons kosher salt
3/4 teaspoon black pepper
4 6-ounce sirloin steaks, about 1 inch thick*
1/4 cup Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon chopped fresh tarragon leaves
1 5- to 7-ounce bag baby spinach
*FreshDirect Note: Because the sirloin and flank steaks
run large (1.6 - 1.8 lb each), we recommend portioning four servings from
|Heat oven to 400° F. In a medium bowl, toss the potatoes with 2 tablespoons of the oil, 3/4 teaspoon of the salt,
and 1/4 teaspoon of the pepper. Transfer to a rimmed baking sheet and roast, stirring once, until the potatoes are golden,
about 25 minutes. Meanwhile, season the steaks with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 1
tablespoon of the oil in a large skillet over medium heat. Cook the steaks to the desired doneness, about 4 minutes
per side for medium-rare. Transfer to a cutting board, cover with foil, and let stand for 10 minutes. In a large bowl,
whisk together the mustard, vinegar, and the remaining salt and pepper. Whisking constantly, slowly add the remaining
oil and the tarragon. Place the spinach in a large bowl, drizzle with the vinaigrette, and toss. Thinly slice the steak.
Serve the salad and steak alongside the potatoes.
NUTRITION PER SERVING
CALORIES 688(57% from fat); FAT 44g (sat 9g); PROTEIN 42mg; CHOLESTEROL 91mg; SODIUM 977mg; FIBER 4g; CARBOHYDRATE 32g
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