*Steak & Potatoes with Mustard Vinaigrette Salad
Napa Valley Organic White Wine Vinegar, 12.7oz. THUMBNAIL
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$5.49
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Organic Girl Baby Spinach, 5oz THUMBNAIL
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$4.99
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Organic Russet Potato, 1lb. Bag THUMBNAIL
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$1.99
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Selina Naturally Celtic Sea Salt, 1lb. THUMBNAIL
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$11.99
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Harris Ranch Dry Aged Angus New York Strip Steak 12oz THUMBNAIL
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$18.99
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Farchioni Colli Guidi Extra Virgin Olive Oil, 1L THUMBNAIL
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$11.99
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Baleine Fine Sea Salt 26.5oz. THUMBNAIL
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$4.99
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  • 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)

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