Herb-and-Mustard Sirloin With Baked Potatoes

Total Time:
30 min
10 min
20 min

4 servings

  • 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
  • Pierce the potatoes a few times with a fork, then microwave until soft, about 15 minutes.

  • 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.

  • 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.

  • 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.

  • Mix the remaining 3 tablespoons butter with the chives and season with salt. Thinly slice the steak on the bias. Serve with the potatoes, chive butter and mustard.

  • Per serving: Calories 478; Fat 20 g (Saturated 11 g); Cholesterol 99 mg; Sodium 217 mg; Carbohydrate 31 g; Fiber 3 g; Protein 42 g

  • Photograph by Antonis Achilleos

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