Rating: 3.5 stars
20 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2
  • 20 Ratings

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Credit: Johnny Miller

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425° F. Line a rimmed baking sheet with parchment. Whisk together the mustard, lemon juice, honey, and 2 tablespoons of the oil in a small bowl; set aside.

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  • Toss the potatoes, thyme, 3 tablespoons of the remaining oil, and ¼ teaspoon each salt and pepper in a medium bowl. Arrange the potatoes in 4 piles of overlapping slices on the prepared baking sheet. Roast until brown and tender, 25 to 30 minutes.

  • Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper. Cook until an instant-read thermometer inserted in the thickest part registers 130° F, 3 to 4 minutes per side for medium-rare.

  • Serve the steak and potatoes alongside the romaine, drizzled with the dressing.

Nutrition Facts

559 calories; fat 28g; saturated fat 6g; cholesterol 74mg; sodium 623mg; protein 37g; carbohydrates 36g; sugars 4g; fiber 3g; iron 4mg; calcium 42mg.
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