All you need to know is that this is a delicious meal. Beautiful sirloin steak topped with a spicy, tangy sauce, and accompanied by crisp-on-the-outside-fluffy-on-the-inside fries. I don't think I need to say any more.
Sirloin with Grainy Mustard Sauce and Steak Fries
adapted from Ellie Krieger's So Easy
1 russet potato, scrubbed
1 1/2 teaspoons canola oil
2 teaspoons canola oil
1/2 shallot, finely chopped
1 tablespoon all-purpose flour
1 cup low-sodium veggie or chicken broth
1 boneless sirloin steak, about 3/4 pound
salt to taste
freshly ground pepper to taste
1 1/2 tablespoons whole-grain mustard
1. Start the fries first. Preheat toaster oven to 450. Line a baking sheet with foil and spray with cooking spray. Cut the potato into wedges and toss with oil. Lay out on the baking sheet. Bake for 30-40 minutes, or until browned and crispy on the outside. Sprinkle lightly with salt.
2. In a small saucepan, heat 1 teaspoon of oil over medium heat. Add shallot and cook, stirring, until softened, about 2 minutes. Stir in flour and cook for 30 seconds. Stir in broth, bring to a boil, and cook until reduced by half, about 10 minutes.
3. Meanwhile, cook the steak. Pat dry with paper towels and sprinkle both sides lightly with salt and pepper. Heat remaining 1 teaspoon oil in a heavy skillet over medium-high heat. Add the steak and cook, turning only once, about 5 minutes per side or to desired doneness. Set aside to rest and tent with foil.
4. Add the shallot sauce to the skillet where you cooked the steak, and bring to a simmer over low heat. Stir and scrape up the browned bits from the pan. Stir in mustard, and season to taste with salt.
5. Thinly slice the steak and serve topped with the sauce, alongside the fries.