Herb and Mustard Sirloin with Baked Potatoes

From Andie Evans

Makes 4 servings

Total Cook Time: 30 minutes

4 small russet potatoes, scrubbed

1 1/2 lbs. sirloin steak (1/2 inch thick)

2 Tbsp. spicy mustard, plus more for serving

2 tsp. crumbed herbes de Provence

5 Tbsp. butter

Kosher salt

Freshly ground black pepper

2 Tbsp. chopped fresh chives or scallion greens

Pierce the potatoes a few times with a fork, then microwave until soft, about 15 minutes.

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.

Heat a large cast-iron skillet over medium-high heat. Add 1 Tbsp. butter; as soon as it melts, add the steak and sear on one side until browned, about 7 minutes. Turn and brown the other side, about 4 more minutes for medium-rare. Transfer the steak to a cutting board, season with salt and pepper, and top with 1 Tbsp. butter. Let rest for at least 5 minutes.

Return the skillet to medium-high heat. Add the potatoes and turn to coat on all sides with the pan juices. Cook until the skins are slightly crisp, about 3 minutes.

Mix the remaining 3 Tbsp. butter with the chives and season with salt. Thinly slice the steak on the bias. Serve with the potatoes, chive butter and mustard.

To make Joe-safe, use dairy-free butter.