Herb-and-Mustard Sirloin With Baked Potatoes: Difference between revisions
From McGough's Recipes
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=== '''Ingredients''' === | === '''Ingredients''' === | ||
* 4 small russet potatoes, scrubbed | * 4 small russet potatoes, scrubbed | ||
* 1 | * 1 ½ pounds sirloin steak (1/2 inch thick) | ||
* 2 | * 2 Tbsp spicy mustard, plus more for serving | ||
* 2 | * 2 Tbsp crumbled herbes de Provence | ||
* 5 | * 5 Tbsp unsalted butter | ||
* Kosher salt and freshly ground pepper | * Kosher salt and freshly ground pepper | ||
* 2 | * 2 Tbsp chopped fresh chives or scallion greens | ||
=== '''Directions''' === | === '''Directions''' === |
Latest revision as of 19:11, 20 April 2024
Prep | Cook | Total | Servings |
---|---|---|---|
10 Min | 20 Min | 30 Min | 4 |
Ingredients
- 4 small russet potatoes, scrubbed
- 1 ½ pounds sirloin steak (1/2 inch thick)
- 2 Tbsp spicy mustard, plus more for serving
- 2 Tbsp crumbled herbes de Provence
- 5 Tbsp unsalted butter
- Kosher salt and freshly ground pepper
- 2 Tbsp chopped fresh chives or scallion greens
Directions
- Pierce the potatoes a few times with a fork, then microwave until soft, about 15 minutes.
- Meanwhile, pierce both sides of the steak with a fork. Mix the mustard and herbes de Provence in a bowl and rub all over the steak.
- Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon butter; as soon as it melts, add the steak and sear on one side until browned, about 7 minutes.
- Turn and brown the other side, about 4 more minutes for medium-rare.
- Transfer the steak to a cutting board, season with salt and pepper, and top with 1 tablespoon butter. Let rest at least 5 minutes.
- Return the skillet to medium-high heat. Add the potatoes and turn to coat on all sides with the pan juices.
- Cook until the skins are slightly crisp, about 3 minutes.
- Mix the remaining 3 tablespoons butter with the chives and season with salt.
- Thinly slice the steak on the bias. Serve with the potatoes, chive butter and mustard.