Sliced seared steak over greens with warm crispy potatoes and blue-ribbon dressing

$4.14/servingat the cheapest of your stores this week · 7 ingredients on sale

Ingredients

• steak (sirloin or strip)400 g
• fingerling potatohalf a bag
• spring mix1 box
• cherry tomato1 pint
• red onionquarter of an onion
• parmesan cheese1/2 cup, shaved
• olive oil3 tbsp
• balsamic vinegar4 tsp
• mustard1 tsp

Method

1Crisp the potatoes

• •Heat the oven to 425F.
• •Halve half of the bag of fingerling potatoes lengthwise.
• •Toss them on a sheet pan with 1 tbsp oil and a pinch of salt, cut side down.
• •Roast 25 minutes until deeply golden and crisp.

2Sear the steak

• •Pat the steak dry and season generously with salt and pepper.
• •Heat 1 tbsp oil in a cast-iron skillet over high heat until it just starts to smoke.
• •Sear 3 to 4 minutes per side until deeply browned and it reads 130F for medium-rare.
• •Rest the steak 5 minutes, then slice thinly against the grain.

3Make the dressing

• •Whisk the olive oil, balsamic vinegar and mustard with a pinch of salt until it emulsifies.

4Assemble

• •Halve the cherry tomatoes and very thinly slice a quarter of the red onion.
• •Toss the spring mix, tomatoes and onion with most of the dressing.
• •Pile onto two plates and top with the warm potatoes and sliced steak.
• •Shave the parmesan over top.

5Plate

• •Drizzle the last of the dressing over the steak and serve while it's warm.