Steak and Potatoes With Spinach Salad

Steak and Potatoes With Mustard Vinaigrette
Frances Janisch

Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

1 1/2
pounds
russet potatoes (about 3), scrubbed and sliced into 1/8- inch-thick rounds
9
tablespoons
olive oil
kosher salt and 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
3
cups
fresh spinach leaves

Directions

  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.
Sara Quessenberry
August 2005

Nutritional Information

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