Herb-and-Mustard Sirloin with Baked Potatoes

By cheeserohan

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

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. Mix the mustard and herbes de Provence in a bowl and rub all over the steak.

3. Heat a large cast-iron skillet over medium-high heat. Add 1 Tablespoon butter; as soon as it melts, add the steak and sear on one side until browned, about 7 minutes. Turn and brown the other side, about 4 more minutes for medium-rare. Transfer the steak to a cutting board, season with salt and pepper, and top with 1 Tablespoon butter. Let rest at least 5 minutes.

4. Return the skillet to medium-high heat. Add the potatoes and turn to coat on all sides with the pan juices. Cook until the skins are slightly crisp, about 3 minutes.

5. Mix the remaining butter with the chives and season with salt. Thinly slice the steak on the bias. Serve with the potatoes, chive butter and mustard.