Hello everyone and welcome to a new recepie, hope you enjoy it and share it with your friends.
Time: 40 mins Servings: 4 Calories per serving: 460
- Flank steak, with excess fat removed- 1
Russet potatoes, large- 2 pounds
Egg whites- 2 large
Dijon mustard- 3 tbsp
Fresh chives, minced-2tbsp
Fresh tarragon, minced- 1 tbsp
Extra virgin olive oil- 1 tbsp
Paprika- 1 Tsp
Cayenne pepper- a pinch
Olive oil cooking spray – as required
Black pepper freshly ground- to taste
Salt to taste
1. Preheat the oven to 450 degrees F. In a small bowl whisk olive oil and mustard well.
Apply two tablespoons of this mustard mixture on the steak. Sprinkle black pepper on it
and set aside. Into the remaining mixture, add two tablespoons of cold water, tarragon, and chives and whisk them well.
2. Cut the potatoes into quarter inch thick sticks and pat them dry. In a large bowl whisk
together a quarter teaspoon of salt, cayenne pepper, paprika and the egg whites. Add the
tomatoes to this mixture and toss. Apply the cooking spray on the rimmed baking sheet.
After letting the excess of the egg mixture drip off it, spread the potatoes on the tray and
spray the cooking spray on top. Bake them for around 25 minutes till they turn golden
3. In the meanwhile take a large cast iron skillet and sprinkle a quarter of a teaspoon of salt
on it. Heat this over a high flame until it becomes very hot. Add the steaks to the skillet and
keep another heavy skillet on top to weigh down the steak. After it is seared for around 3
minutes per side till it turns brown, turn off the flame and let the steak rest in the pan for
5 to 8 minutes for it to be cooked medium rare. Slice the steak into thin pieces and serve
them with the potato fries and herb mustard.
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