Herb-and-Mustard Sirloin With Baked Potatoes

Name: Herb-and-Mustard Sirloin With Baked Potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons crumbled herbes de Provence; 4 servings Kosher salt and freshly ground pepper; 4 smalls russet potatoes, scrubbed; 2 Tbsps chopped fresh chives or scallion greens; 680 grams sirloin steak (1/2 inch thick); 2 Tbsps spicy mustard, plus more for serving; 5 Tbsps unsalted butter

You can never have too many main course recipes, so give Herb-and-Mustard Sirloin With Baked Potatoes a try. One portion of this dish contains roughly 42g of protein, 23g of fat, and a total of 531 calories. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of scallion greens, kosher salt and pepper, sirloin steak, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Pierce the potatoes a few times with a fork, then microwave until soft, about 15 minutes.

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Potato

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Microwave

Meanwhile, pierce both sides of the steak with a fork.

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Steak

Mix the mustard and herbes de Provence in a bowl and rub all over the steak.

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Herbes De Provence

Mustard

Steak

Dry Seasoning Rub

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Bowl

Heat a large cast-iron skillet over medium-high heat.

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Frying Pan

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.

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Butter

Steak

Transfer the steak to a cutting board, season with salt and pepper, and top with 1 tablespoon butter.

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Salt And Pepper

Butter

Steak

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Cutting Board

Let rest at least 5 minutes.

Return the skillet to medium-high heat.

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Frying Pan

Add the potatoes and turn to coat on all sides with the pan juices. Cook until the skins are slightly crisp, about 3 minutes.

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Potato

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Frying Pan

Mix the remaining 3 tablespoons butter with the chives and season with salt. Thinly slice the steak on the bias.

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Butter

Chives

Steak

Salt

Serve with the potatoes, chive butter and mustard.

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Potato

Mustard

Butter

Chives

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

2teaspoons

crumbled herbes de Provence 4servings

Kosher salt and freshly ground pepper 4smalls

russet potatoes, scrubbed 2Tbsps

chopped fresh chives or scallion greens 680grams

sirloin steak (1/2 inch thick)2Tbsps

spicy mustard, plus more for serving 5Tbsps

unsalted butter

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Tinga Rio Reserve Merlot with a 4.8 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

Tinga Rio Reserve Merlot

Ruby red in color with notes of raspberries and strawberries on the nose. Sweet spices came through on the palate from the French and American oak and the palate finishes with soft round tannins. Certified Sustainable and Certified Vegan.