| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 1/4 pounds small red-skinned potatoes, quartered
- 1/4 cup extra-virgin olive oil, plus more for brushing
- Kosher salt and freshly ground pepper
- 3 tablespoons steak sauce
- 1 tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- 1 1/2 pounds boneless sirloin steak (about 1 inch thick)
- 2 romaine lettuce hearts, torn
- 1 large beefsteak tomato, quartered and sliced
- 1/4 cup chopped fresh chives, plus more for topping
- 1/2 cup crumbled blue cheese
Instructions
- Position racks in the top and bottom of the oven; place a rimmed baking sheet on the bottom rack. Preheat the oven to 450 degrees F. Toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Spread on the hot pan and bake, turning once, until golden and tender, 18 to 20 minutes.
- Meanwhile, whisk the steak sauce, vinegar, mustard and remaining 2 tablespoons olive oil in a large bowl; set aside. Heat a large ovenproof skillet over high heat. Brush the steak on both sides with olive oil and season with salt and pepper. Add to the skillet and cook until browned, about 2 minutes per side. Brush the top of the steak with about 1 tablespoon of the vinaigrette. Transfer the skillet to the top oven rack and cook until a thermometer inserted sideways into the steak registers 120 degrees F for medium rare, about 4 minutes. Transfer to a cutting board and let rest 5 minutes, then thinly slice against the grain.
- Whisk 2 tablespoons of the juices from the skillet into the bowl with the vinaigrette. Add the romaine, tomato and chives; season with salt and pepper and toss. Divide the salad among plates and top with the potatoes, steak, blue cheese and more chives.
Nutrition Facts
| Calories | 710 |
| Total Fat | 46 grams |
| Saturated Fat | 15 grams |
| Cholesterol | 125 milligrams |
| Sodium | 669 milligrams |
| Carbohydrates | 30 grams |
| Dietary Fiber | 4 grams |
| Protein | 41 grams |
| Sugar | 7 grams |
| Calories | 710 |
| Total Fat | 46 grams |
| Saturated Fat | 15 grams |
| Cholesterol | 125 milligrams |
| Sodium | 669 milligrams |
| Carbohydrates | 30 grams |
| Dietary Fiber | 4 grams |
| Protein | 41 grams |
| Sugar | 7 grams |
Reviews
Winner, winner steak dinner
This is one of our go-to recipes! My husband is much more of a meat eater than I am, but we both really enjoy this one!
Amazing and easy! Definite keeper!!
This was wonderful! Very tasty. I added an avocado on top. I would definitely make this again!
My family loved this one.
Substituted Mediterranean feta for the blue cheese crumbles. Delicious satisfying meal. Would love to submit a picture but don’t see a link.
Very easy and delicious!
A perfect summer dinner. Simple, delicious and totally satisfying.
Made this for dinner last night. Amazing light meal but filling. Will be adding to our summer rotation
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