02142 (Cambridge, MA) Office delivery?

    show messages
    hide messages
    Farfalle & Spicy Puttanesca Sauce Fettuccine Alfredo Four-Cheese Ravioli & Slow-Cooked Tomato Sauce It Baked Meats Mediterranean Seafood with Fettucine Penne & Spicy Vodka Sauce Picnic Archive Potato Gnocchi, Green Basil & Pignoli Pesto Siberian Golden Osetra & Billecart-Salmon Rose Siberian Osetra & Veuve Clicquot Smart Snacking Spaghetti & Bolognese Sauce Spaghetti & Meatballs Spaghetti & Meatballs Meal Unloved Brands & Components Unloved Categories & Subcategories Unloved Products Unloved SKUs Unloved Search Scores Seafood Salads Potato & Grain Salads Vegetable Salads Pasta Salads Potato Salads Quickshop Cligs Unloved Recipes & Components Meals by Terrance Brennan FreshDirect Presto Italiano Meals by Rosa Mexicano Our Smart & Simple Meals Tantalizing Sides in a Snap Exotic Tabla Meals Meals by EatingWell Magazine Meals with 500 Calories or Fewer Vegetarian Cuisine Seafood Salads Pasta Salads Smart Snacking Unloved Unstacked SKUs Flowers Chocolate Covered Fruit All Cheese Entrees From Our Kitchen Heat & Eat Pasta Beer Local Sweepstakes

    from "Real Simple® magazine"

    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

    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 one steak.

    Print recipe

    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.

    CALORIES 688(57% from fat); FAT 44g (sat 9g); PROTEIN 42mg; CHOLESTEROL 91mg; SODIUM 977mg; FIBER 4g; CARBOHYDRATE 32g

    Product nutrition and information
     Quantity Ingredients Est.Price
      Choice NY Strip Steak - $15.99/lb
     0.5", USDA Choice, Standard Pack, Hand-cut
      Roland Special Reserve White Wine Vinegar - $3.69/ea
      Tarragon - $1.99/ea
     Farm Fresh
      Earthbound Farm Organic Baby Spinach - $2.99/5oz Save! 2 for $5.00
      Russet Potato, Medium - $0.99/lb
     Farm Fresh, Med
    You May Already Have
      Maille Dijon Mustard - $5.59/ea
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
    Email a copy of this recipe on the day of delivery! Estimated Total:  
    save recipe as list

    Home   |   Your Account   |   Help/FAQ   |   Contact Us
    © 2002 - 2014 Fresh Direct, LLC. All Rights Reserved.

    Privacy Policy  |  Customer Agreement  |  A note on images for AOL users