Herb-and-Mustard Sirloin With Baked Potatoes

Ingredients

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

Directions

1. Pierce the potatoes a few times with a fork, then microwave until soft, about 15 minutes.
2. 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.
3. 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.
4. Turn and brown the other side, about 4 more minutes for medium-rare.
5. Transfer the steak to a cutting board, season with salt and pepper, and top with 1 tablespoon butter. Let rest at least 5 minutes.
6. Return the skillet to medium-high heat. Add the potatoes and turn to coat on all sides with the pan juices.
7. Cook until the skins are slightly crisp, about 3 minutes.
8. Mix the remaining 3 tablespoons butter with the chives and season with salt.
9. Thinly slice the steak on the bias. Serve with the potatoes, chive butter and mustard.

Link To The Recipe