Steak Frites With Herb Mustard

• 3 tablespoons dijon mustard
• 1 tablespoon extra-virgin olive oil
• 1 1/4 pounds flank steak, trimmed of excess fat
• Freshly ground black pepper
• 2 tablespoons minced fresh chives
• 1 tablespoon minced fresh tarragon
• 2 pounds large russet potatoes
• 2 large egg whites
• 1 teaspoon paprika
• Pinch of cayenne pepper
• Kosher salt
• Olive oil cooking spray

1. Preheat the oven to 450 degrees F. Whisk the mustard and olive oil in a small bowl.
2. Coat the steak with 2 tablespoons of the mustard mixture, then season with black pepper and set aside.
3. Whisk the chives, tarragon and 2 tablespoons cold water into the remaining mustard mixture.
4. Slice the potatoes into 1/4-inch-thick sticks; pat dry.
5. Whisk the egg whites, paprika, cayenne and 1/4 teaspoon salt in a large bowl; add the potatoes and toss.
6. Coat a rimmed baking sheet with cooking spray.
7. Add the potatoes, letting the excess egg drip off; spread out and spray with cooking spray.
8. Bake until golden brown, 25 minutes.
9. Meanwhile, cook the steak: Sprinkle 1/4 teaspoon salt in a large cast-iron skillet.
10. Heat the pan over high heat until very hot, then add the steak and place another heavy skillet on top to weigh it down.
11. Sear until browned, about 3 minutes per side.
12. Turn off the heat and let the steak rest in the pan, 5 to 8 more minutes for medium rare.
13. Thinly slice against the grain and serve with the fries and herb mustard.
14. Per serving: Calories 460; Fat 16 g (Saturated 5 g); Cholesterol 54 mg; Sodium 619 mg; Carbohydrate 43 g; Fiber 3 g; Protein 37 g
15. Photograph by Antonis Achilleos

dijon mustard, extravirgin olive oil, flank steak, freshly ground black pepper, fresh chives, tarragon, russet potatoes, egg whites, paprika, cayenne pepper, kosher salt, olive oil cooking spray

Taken from www.foodnetwork.com/recipes/food-network-kitchens/steak-frites-with-herb-mustard-recipe.html (may not work)