Steak and Potatoes With Spinach Salad

0509meat-potato
Photo by Frances Janisch
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 687.98 calories
    • Calories 57 calories from fat
    • Fat 44.03 g
    • Sat Fat 8.88 g
    • Cholesterol 90.59 mg
    • Sodium 977.22 mg
    • Protein 41.56 mg
    • Carbohydrate 32.49 g
    • Fiber 3.81 g
    • Iron 5.16 mg
    • Calcium 96.02 mg
  • August 2005

Ingredients

  1. Check 1 1/2pounds russet potatoes (about 3), scrubbed and sliced into 1/8- inch-thick rounds
  2. Check 9tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 4 6-ounce sirloin steaks, about 1 inch thick
  5. Check 1/4cup Dijon mustard
  6. Check 2tablespoons white wine vinegar
  7. Check 1tablespoon chopped fresh tarragon
  8. Check 3cups 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.