Although good, I don't think the marinade added much and the potatoes need to be in the oven longer to get crispy.
Prep: 10 minutes; Cook: 32 minutes; Stand: 25 minutes.
Yield: Makes 4 servings (serving size: 4 ounces steak and 1/4 of the fries)
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Amount per serving
- Calories: 287
- Fat: 8g
- Saturated fat: 3g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 0.0g
- Protein: 26g
- Carbohydrate: 27g
- Fiber: 3g
- Cholesterol: 48mg
- Iron: 4mg
- Sodium: 353mg
- Calcium: 28mg
- 1 pound peeled baking potatoes, cut into 1/4-inch-thick strips
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon chopped fresh rosemary
- 3/4 teaspoon sea salt, divided
- 1/4 cup red wine vinegar
- 1 tablespoon whole-grain Dijon mustard, plus more for serving
- 2 teaspoons coarse black pepper
- 2 teaspoons chopped fresh thyme
- 1 pound lean flank steak
- 2 teaspoons freshly minced parsley, for garnish
- 1. Preheat oven to 450°. Coat a baking sheet with cooking spray.
- 2. Toss potatoes with oil; add rosemary and 1/2 teaspoon salt. Place in a single layer on baking sheet. Bake 20–22 minutes or until golden, tossing halfway through. Remove from oven, and gently loosen with a spatula; keep warm.
- 3. Place oven rack at highest position; preheat broiler. Coat a broiler pan with cooking spray.
- 4. Whisk together the vinegar, mustard, pepper, thyme, and remaining 1/4 teaspoon salt in a large dish. Add steak; marinate at room temperature 20 minutes, turning occasionally. Broil for 6–7 minutes per side or to desired degree of doneness. Remove from oven; let stand for 5 minutes. Cut into 4 equal portions.
- 5. Divide steak and fries evenly among plates. Garnish with parsley, if desired. Serve immediately with mustard.
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