Steak and Potatoes with Mustard Vinaigrette

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 529.7
  • Total Fat: 25.9 g
  • Cholesterol: 58.5 mg
  • Sodium: 1,506.1 mg
  • Total Carbs: 28.8 g
  • Dietary Fiber: 3.8 g
  • Protein: 40.4 g

View full nutritional breakdown of Steak and Potatoes with Mustard Vinaigrette calories by ingredient
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Number of Servings: 4

Ingredients

    1 1/2 pounds russet potatoes (about 3 large), scrubbed and sliced into 1/8-inch-thick rounds
    9 tablespoons olive oil
    1 3/4 teaspoons kosher salt
    3/4 teaspoon black pepper
    4 6-ounce sirloin steaks, about 1 inch thick*
    1/8 cup Dijon mustard
    1 tablespoons white wine vinegar
    1 tablespoon chopped fresh tarragon leaves
    1 5- to 7-ounce bag baby spinach

Directions

Heat oven to 400 F. In a medium bowl, toss the potatoes with 1 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 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 1 tablespoon of the oil in a large skillet over medium heat. Cook the steaks to the desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board, cover with foil, and let stand for 10 minutes. In a large bowl, whisk together the mustard, vinegar, and the remaining salt and pepper. Whisking constantly, slowly add the remaining oil and the tarragon. Place the spinach in a large bowl, drizzle with the vinaigrette, and toss. Thinly slice the steak. Serve the salad and steak alongside the potatoes.

Number of Servings: 4

Recipe submitted by SparkPeople user BURIEDNOVA.

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  • THIS SOUNDS SO GOOD IM GOING TO PLAY WITH IT A LITTLE AND TRY TO DROP THE CALORIES. BUT THANKS YUM - 6/21/09

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