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Steak and Potatoes With Spinach Salad

Steak and Potatoes With Mustard Vinaigrette
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 400° F. In a medium bowl, toss the potatoes with 2 tablespoons of the oil, ¾ teaspoon salt, and ¼ teaspoon pepper.
  2. Transfer the potatoes to a rimmed baking sheet and roast, stirring once, until golden, about 25 minutes.
  3. Meanwhile, season the steaks with ¾ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium heat. Cook to desired doneness, about 4 minutes per side for medium-rare.
  4. Transfer the steaks to a cutting board, cover with foil, and let stand for 5 minutes.
  5. Meanwhile, whisk together the mustard, vinegar, and ¼ teaspoon each salt and pepper. Whisking constantly, slowly add the tarragon and remaining oil.
  6. Toss the spinach with the vinaigrette, slice the steaks, and serve the salad and meat with the potatoes.
By September, 2005

Nutritional Information

  • Per Serving
  • Calories 687.98Calories From Fat 57%
  • Calcium 96.02mg
  • Carbohydrate 32.49g
  • Cholesterol 90.59mg
  • Fat 44.03g
  • Fiber 3.81g
  • Iron 5.16mg
  • Protein 41.56mg
  • Sat Fat 8.88g
  • Sodium 977.22mg
What does this mean? See Nutrition 101 .

Quick Tip

Strip Steak
Almost any steak—strip, flank, skirt—works with this recipe. For optimal tenderness, slice the meat across the grain.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.