Steak and Potatoes with Mustard Vinaigrette

Steak and Potatoes with Mustard Vinaigrette
Photo by Frances Janisch

Ingredients

  • 4 6-ounce sirloin steaks, about 1 inch thick
  • 1 ½ pounds russet potatoes (about 3), scrubbed and sliced into 1/8- inch-thick rounds
  • 1 tablespoon chopped fresh tarragon
  • 1 ¾ teaspoons kosher salt
  • 2 tablespoons white wine vinegar
  • 9 tablespoons olive oil
  • 3 cups fresh spinach leaves
  • + 2 more ingredients
    • ¾ teaspoon freshly ground black pepper
    • ¼ cup Dijon mustard

Heat oven to 400° F. In a medium bowl, toss the potatoes with 2 tablespoons of the oil, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Transfer to a rimmed baking sheet and roast, stirring once, until the potatoes are golden, about 25 minutes. Meanwhile, season the steaks with 3/4 teas...

View full recipe at My Recipes

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