Herb-and-Mustard Sirloin With Baked Potatoes

• ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4
• 4 small russet potatoes, scrubbed
• 1 1/2 pounds sirloin steak (1/2 inch thick)
• 2 tablespoons spicy mustard, plus more for serving
• 2 teaspoons crumbled herbes de Provence
• 5 tablespoons unsalted butter
• Kosher salt and freshly ground pepper
• 2 tablespoons chopped fresh chives or scallion greens
• Photograph by Antonis Achilleos

1. Pierce the potatoes a few times with a fork, then microwave until soft, about 15 minutes.
2. Meanwhile, pierce both sides of the steak with a fork.
3. Mix the mustard and herbes de Provence in a bowl and rub all over the steak.
4. Heat a large cast-iron skillet over medium-high heat.
5. Add 1 tablespoon butter; as soon as it melts, add the steak and sear on one side until browned, about 7 minutes.
6. Turn and brown the other side, about 4 more minutes for medium-rare.
7. Transfer the steak to a cutting board, season with salt and pepper, and top with 1 tablespoon butter.
8. Let rest at least 5 minutes.
9. Return the skillet to medium-high heat.
10. Add the potatoes and turn to coat on all sides with the pan juices.
11. Cook until the skins are slightly crisp, about 3 minutes.
12. Mix the remaining 3 tablespoons butter with the chives and season with salt.
13. Thinly slice the steak on the bias.
14. Serve with the potatoes, chive butter and mustard.
15. Per serving: Calories 478; Fat 20 g (Saturated 11 g); Cholesterol 99 mg; Sodium 217 mg; Carbohydrate 31 g; Fiber 3 g; Protein 42 g

russet potatoes, sirloin steak, spicy mustard, unsalted butter, kosher salt, fresh chives, achilleos

Taken from www.foodnetwork.com/recipes/herb-and-mustard-sirloin-with-baked-potatoes.html (may not work)