Steak Frites

• 1 pound peeled baking potatoes, cut into 1/4-inch-thick strips
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon chopped fresh rosemary
• 3/4 teaspoon sea salt, divided
• 1/4 cup red wine vinegar
• 1 tablespoon whole-grain Dijon mustard, plus more for serving
• 2 teaspoons coarse black pepper
• 2 teaspoons chopped fresh thyme
• 1 pound lean flank steak
• 2 teaspoons freshly minced parsley, for garnish

1. Preheat oven to 450u0b0. Coat a baking sheet with cooking spray.
2. Toss potatoes with oil; add rosemary and 1/2 teaspoon salt. Place in a single layer on baking sheet. Bake 20-22 minutes or until golden, tossing halfway through. Remove from oven, and gently loosen with a spatula; keep warm.
3. Place oven rack at highest position; preheat broiler. Coat a broiler pan with cooking spray.
4. Whisk together the vinegar, mustard, pepper, thyme, and remaining 1/4 teaspoon salt in a large dish. Add steak; marinate at room temperature 20 minutes, turning occasionally. Broil for 6-7 minutes per side or to desired degree of doneness. Remove from oven; let stand for 5 minutes. Cut into 4 equal portions.
5. Divide steak and fries evenly among plates. Garnish with parsley, if desired. Serve immediately with mustard.

baking potatoes, extravirgin olive oil, rosemary, salt, red wine vinegar, wholegrain, coarse black pepper, thyme, parsley

Taken from www.myrecipes.com/recipe/steak-frites-0 (may not work)