Sirloin Steak with grainy Mustard sauce and Parmesan steak "fries"

By bakers_delight85

Parmesan Steak "Fries"
Makes 4 servings, 4 wedges each
Cooking spray
2 large russet potatoes (about 1-1/2 pounds total), unpeeled
1 Tbsp. canola oil
1/4 cup grated Parmesan cheese (3/4 ounce)
Salt to taste
Preheat the oven to 450 degrees F. Spray a baking sheet with cooking spray.
Cut each of the potatoes in half lengthwise. Rest each half on its flat side and cut each half lengthwise, straight down into 4 even slices. You will have 16 slices altogether. Cut the rounded edge off of the outermost slice so each slice can lie completely flat on either side. Put the potatoes into a medium-size bowl and toss with the oil.
Place the potatoes on the prepared baking sheet and bake for 20 minutes. Sprinkle the potatoes with cheese and continue to bake for another 15 to 20 minutes, until they are crisp and golden brown; there is no need to turn them. Season with salt and serve immediately.

Ingredients

• 4 tsp. canola oil
• 1 small shallot, finely chopped (about 1/4 cup)
• 1 Tbsp. all-purpose flour
• 2 cups low-sodium chicken broth
• 1 boneless sirloin steak, about 1-1/4 pounds
• 1/4 tsp. salt, plus more to taste
• 1/8 tsp. freshly ground black pepper, plus more to taste
• 3 Tbsp. whole-grain mustard
• 2 large ripe beefsteak tomatoes, thickly sliced
• 1 recipe Parmesan steak "fries"

Details

Servings 4

Preparation

Step 1

In a medium saucepan, heat 2 tsp. of the oil over medium heat. Add the shallot and cook, stirring, until softened, about 2 minutes. Stir in the flour and cook for 30 seconds. Stir in the broth, bring to a boil, and cook until reduced to 1 cup, about 10 minutes.
Meanwhile, cook the steak. Pat the steak dry and sprinkle both sides with 1/4 tsp. of salt and 1/8 tsp. of pepper. Heat the remaining 2 tsp. of oil in a heavy skillet over medium-high heat. Cook the steak, turning once, for 6 to 8 minutes total for medium rare, or to desired doneness. Transfer to a cutting board and cover with foil to keep warm.
Discard the fat from the pan. Add the reduced stock mixture and bring to a simmer, being sure to scrape up any brown bits from the bottom of the pan. Stir in the mustard and season to taste with salt and pepper. Pour any juices that have accumulated on the board into the sauce. Thinly slice the steak and divide among 4 plates. Spoon the sauce over the steak and serve the sliced tomatoes and the "fries" alongside.
Per serving (5 to 7 slices steak, about 2 Tbsp. sauce, 3 tomato slices and 4 wedges of fries): 420 calories, 15g fat, 32g protein, 41g carb, 3g fiber, 640mg sodium