*Steak & Potatoes with Mustard Vinaigrette Salad
Organic Russet Potatoes, 1lb. Bag THUMBNAIL
In Stock
Pickup Location Info
Dry Aged Angus New York Strip Steak 12oz THUMBNAIL
In Stock
Pickup Location Info

  • 1 ½ lbs russet potatoes, scrubbed and sliced into 1/8- inch-thick rounds 
  • 2 12oz New York Steaks 
  • 1 5oz bag spinach  
  • 9 TBS olive oil 
  • 1 ¾ TSP sea salt 
  • ¾ TSP freshly ground pepper 
  • ¼ cup Dijon mustard 
  • 2 TBS white wine vinegar 
  • 1 TBS chopped fresh tarragon 
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 30 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.
Meanwhile, 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. Toss the spinach with the vinaigrette, slice the steaks, and serve the salad and meat alongside the potatoes. Serves 4.

 (Real Simple)

Printer Friendly Version
All delivery orders have a minimum order value of $40.00.
All orders will be delivered or ready for pickup 2 days later if placed by 6:00 pm.
We are not able to deliver on Sundays.
Returning Customer?
Privacy Policy Shipping Policy Return Policy
Shopping Cart

The Shopping Cart is currently empty

eCommerce Solution by Nexternal
Security Seals