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Steak Mustard Pan Sauce

Seared sirloin with a tangy Dijon pan sauce, roasted sweet potatoes, and crispy shallots.

Serves 2Prep 15 minCook 30 minDifficulty mediumCuisine American

main

−Servings: 2+

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Ingredients

• 1sweet potato
• 1shallot
• 1 bunchcurly kale
• 10 ozpkg sirloin steaks
• 2(¼ oz) Dijon mustard
• olive oil
• kosher salt & ground pepper
• white wine vinegar (or apple cider vinegar)
• butter (1 tbsp)

Instructions

1. Preheat oven to 450°F with a rack in the center. Scrub sweet potato, then cut into wedges (½-inch thick, lengthwise). Strip kale leaves from stems, then roughly chop leaves, discarding stems. In a medium bowl, toss kale with 2 teaspoons oil and season with salt and pepper.
2. On a rimmed baking sheet, toss sweet potato wedges with 1 tablespoon oil and a pinch each of salt and pepper. Arrange in a single layer, cut-side down. Roast until tender and golden, about 20 minutes.
3. Meanwhile, heat 3 tablespoons oil in a medium skillet over medium until shimmering. Add shallots and cook, stirring occasionally, until golden, 7–10 minutes (watch closely—shallots will continue to darken once out of the oil). Transfer to a paper towel–lined plate; season with salt. Discard frying oil.
4. Heat 1 tablespoon oil in same skillet over medium-high. Pat steaks dry and season all over with salt and pepper. Add steaks and sear undisturbed until browned, 3–4 minutes per side (for medium-rare; longer for desired doneness). Transfer steaks to a cutting board to rest.
5. Add ½ cup water and 1 tablespoon each of mustard and vinegar over center of skillet. Bring to a rapid simmer over medium-high; cook, scraping up browned bits, until slightly reduced, about 2 minutes. Add 1 tablespoon butter and any resting juices from the steak and swirl until melted. Season to taste with salt and pepper.
6. Meanwhile, scatter kale over sweet potatoes and continue to roast on center oven rack until kale is wilted, about 5 minutes. Serve steaks with roasted sweet potatoes and kale, pan sauce all over. Top with fried shallots. Enjoy!