Sirloin Steak with Grainy Mustard Sauce and Parmesan Steak “Fries”

Chuck and I have recently discovered two new cookbooks that are bringing healthy, delicious meals to our dining room table and both are by Food Network chef Ellie Krieger:

• The Food You Crave: Luscious Recipes for a Healthy Life
• So Easy: Luscious, Healthy Recipes for Every Meal of the Week

Tonight’s recipes were adapted from So Easy … and yes, they were! They were also incredibly delicious and proof that a “meat and potatoes” meal can be healthy.

Sirloin Steak with Grainy Mustard Sauce

[Adapted from Ellie Krieger's So Easy]

Ingredients:

4 teaspoons olive oil
1 small shallot, finely chopped
1 tablespoon whole wheat flour
2 cups chicken broth
1 boneless sirloin steak, about 1 1/4 lbs
1/4 teaspoon salt, plus more to taste
1/8 tsp freshly ground black pepper, plus more to taste
3 tablespoon whole-grain mustard
1 tablespoon champagne vinegar

Directions:

1. In a medium saucepan, heat 2 teaspoons of olive oil over medium heat. Add the shallot and cook, stirring until soft, about 2 minutes. Stir in the flour and cook for 30 seconds. Stir in the broth, bring to a boil, and cook until reduced to 1 cup, about 10 minutes.

2. Meanwhile, cook the steak. Pat the steak dry and sprinkle both sides with salt and pepper. Heat the remaining 2 teaspoons of olive oil a heavy skillet over medium-high heat. Cook the steak, turning once, for 6 to 8 minutes total for medium rare, or to desired doneness. Transfer to a cutting board and cover with foil to keep warm.

3. Add the reduced stock mixture to the skillet and bring to a simmer, scraping up any brown bits from the bottom of the pan. Stir in the mustard and champagne vinegar then season with salt and pepper to taste. Pour any juices that have accumulated on the cutting board into the sauce. Thinly slice the steak and divide among 4 plates. Spoon the sauce over the steak and serve with parmesan steak  fries (recipe below).

Parmesan Steak “Fries”

[Adapted from Ellie Krieger's So Easy]

Ingredients:

Cooking spray
2 large russet potatoes (about 1 1/2 pounds total), unpeeled
1 tablespoon olive oil
1/4 cup freshly grated Parmesan cheese (3/4 ounce)
Salt to taste

Directions:

1. Preheat the oven to 450°F. Spray a baking sheet with cooking spray.

2. Cut each of the potatoes in half lengthwise. Rest each half on its flat side and cut each half lengthwise into 4 even slices (16 slices total). Put the potatoes in a medium-sized bowl and toss with the oil.

3. Lie potato slices flat on the prepared baking sheet and bake for 20 minutes. Sprinkle the potatoes with cheese and continue to bake for another 15 to 20 minutes, until they are crisp and golden brown; there is no need to turn them. Season with salt and serve immediately.

Makes 4 servings; serving size = 5 to 7 slices of steak, about 2 tablespoons sauce, and 4 wedges of “fries”: calories, 420; fat, 15 g; protein, 32 g; carbohydrates, 41 g; fiber, 3 g; Weight Watchers points = 9.

To round out the meal, we quickly roasted some asparagus (place asparagus in a baking dish, brush with olive oil, sprinkle with salt and pepper, and roast in a 400° oven for 10 minutes) and served it on the side.

This was the best steak we’ve ever cooked at home, and the meal is definitely one of our most favorite so far. I hope you enjoy it as much as we did. See.