Steak frites with herb butter

Ingredients

• 2 lb russet potatoes, cut into 1/2-inch sticks
• 3 tbsp vegetable oil, divided
• 4 tbsp butter, softened
• 1 clove garlic, minced
• 2 tbsp chopped fresh parsley
• 2 strip steaks, about 1 inch thick (1 1/2 lb total)
• 1 tbsp Dijon mustard
• 1 tbsp red wine vinegar
• 3 tbsp olive oil
• 5 oz mixed salad greens
• Salt and black pepper

Steps

1. Heat the oven to 450 °F.
2. Toss the potatoes with 2 tbsp of the vegetable oil and 1 tsp salt on a large sheet pan. Roast for 30 to 35 minutes, turning once, until crisp.
3. Mash the butter with the garlic, parsley and a pinch of salt.
4. Pat the steaks dry and season them well with salt and pepper. Wash your hands.
5. Heat the remaining 1 tbsp of vegetable oil in a heavy skillet over high heat. Cook the steaks for 4 to 5 minutes per side, to 145 °F in the center.
6. Move the steaks to a cutting board, top each with some of the herb butter and let them rest for 3 minutes.
7. Whisk together the mustard, vinegar and olive oil and toss with the greens.
8. Slice the steaks and serve with the fries and salad.