Categories: Meals
Ingredients
- 2 Steaks
- 2 cloves Garlic
- 1 Head Lettuce
- 1 lb Russet Potatoes
- 1 bunch Chives
- 3 Tbsps Creamy Mustard Sauce
- 2 Tbsps Butter
- 1 Tbsp Red Wine Vinegar
Directions
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Preheat the oven to 450°F. Wash and dry the potatoes. Cut the potatoes lengthwise into 1/2-inch-thick sticks; place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, flipping halfway through, 22 to 24 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven.
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While the potatoes roast, wash and dry the remaining fresh produce. Quarter and deseed the lemon. Peel and finely chop the garlic. Cut off and discard the root end of the lettuce; roughly chop the leaves. Thinly slice the chives.
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While the potatoes continue to roast, in a bowl, combine 1/4 of the creamy mustard sauce and the juice of all 4 lemon wedges. Slowly whisk in 2 teaspoons of olive oil until thoroughly combined. Season with salt and pepper to taste.
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Pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the garlic and butter. Cook, frequently spooning the butter over the steak, 1 to 2 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Turn off the heat. Transfer the cooked steak to a cutting board and let rest for at least 5 minutes. Transfer the garlic butter to a bowl.
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While the steaks rest, place the lettuce in a large bowl. Add enough of the vinaigrette to coat (you may have extra vinaigrette). Toss to mix; season with salt and pepper to taste. Transfer to a serving dish.
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Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Divide the sliced steaks and oven fries among 4 dishes. Drizzle the reserved garlic butter over the fries. Garnish with the chives. Transfer the remaining creamy mustard sauce to a serving dish. Serve the salad and remaining creamy mustard sauce on the side. Enjoy!