Categories: Meals
Ingredients
- 1 1/4 lbs. small red-skinned potatoes, quartered
- 1/4 cup olive oil, plus more for brushing
- Kosher salt and black pepper
- 3 tbsp. steak sauce
- 1 tbsp. red wine vinegar
- 2 tsp Dijon
- 1 1/2 lbs. boneless sirloin steak
- 2 romaine lettuce hearts, torn
- 1 large beefsteak tomato, quartered and sliced
- 1/4 cup chopped fresh chives, plus more for topping
- 1/2 cup crumbled blue cheese
Directions
-
Position racks in the top and bottom of the oven; place a rimmed baking sheet on the bottom rack. Preheat the oven to 450. Toss the potatoes with 2 tbsp. olive oil, 1/2 tsp salt and black pepper in a bowl. Spread on the hot pan and bake, turning once, until golden and tender, 18-20 minutes.
-
Meanwhile, whisk the steak sauce, vinegar, mustard and remaining 2 tbsp. olive oil in a large bowl; set aside. Heat a large ovenproof skillet over high heat. Brush the steak on both sides with olive oil and season with salt and pepper. Add to the skillet and cook until browned, about 2 minutes per side. Brush the top of the steak with about 1 tbsp. of the vinaigrette. Transfer the skillet to the top oven rack and cook for about 4 minutes. Transfer to a cutting board and let rest 5 minutes, then thinly slice against the grain.
-
Whisk 2 tbsp. of the juices from the skillet into the bowl with the vinaigrette. Add the romaine, tomato and chives; season with salt and pepper and toss. Divide the salad among plates and top with the potatoes, steak, blue cheese and more chives.