Rating: 3 stars
25 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 2
Sara Quessenberry

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Credit: Frances Janisch

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Transfer the potatoes to a rimmed baking sheet and roast, stirring once, until golden, about 25 minutes.

  • 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.

  • Transfer the steaks to a cutting board, cover with foil, and let stand for 5 minutes.

  • Meanwhile, whisk together the mustard, vinegar, and ¼ teaspoon each salt and pepper. Whisking constantly, slowly add the tarragon and remaining oil.

  • Toss the spinach with the vinaigrette, slice the steaks, and serve the salad and meat with the potatoes.

Nutrition Facts

calcium 96mg; 688 calories; calories from fat 57%; carbohydrates 32.5g; cholesterol 90.6mg; fat 44g; fiber 3.8g; iron 5.2mg; protein 41.6mg; saturated fat 8.9g; sodium 977.2mg.
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