Total Time
1hr 20mins
Prep 40 mins
Cook 40 mins

Very fullfilling and enjoyable! The flavor of the steak is so wonderful and with the potatoes and mustard vinaigrette - awesome! Allow to stand for 30 minutes after seasoning the steak. Found in Cottage Living.

Ingredients Nutrition

Directions

  1. FIRST, MAKE MUSTARD VINAIGRETTE:.
  2. Combine first 3 ingredients in a small bowl.
  3. Slowly whisk in olive oil until well blended, and add sea salt and pepper.
  4. Store in an airtight container.
  5. MAKE STEAK & POTATOES:.
  6. Preheat oven to 400°F.
  7. Coat steak on both sides with 1 tablespoon olive oil and balsamic vinegar.
  8. Rub 1 teaspoon pepper and half of rosemary onto both sides; let stand about 30 minutes.
  9. Toss potato with remaining 1 tablespoon olive oil and rosemary, and add sea salt and pepper.
  10. Spread in a single layer on a rimmed baking sheet.
  11. Bake for 20 to 25 minutes or until golden brown, stirring occasionally.
  12. Grill bell pepper and onion, uncovered, over medium-high heat, 3 to 4 minutes on each side.
  13. Season steak on both sides with sea salt.
  14. Grill steak, uncovered, over medium-high heat 4 to 5 minutes on each side.
  15. Remove from hottest part of grill, and cook, covered, another 4 to 5 minutes or until temperature registers 130°F for medium rare.
  16. Remove steak from grill; cover loosely with foil, and let stand 5 to 10 minutes before slicing. (Meat will continue to cook.).
  17. Slice steak into 1/2-inch slices, and toss with potato, grilled vegetables, baby greens, cilantro, and Mustard Vinaigrette.
  18. Divide evenly onto plates.
  19. Serve warm.