Down Home Steak 'n' Potatoes

🥘 Ingredients

• Dijon mustard
  2 tsp
• balsamic vinegar
  5 tsp
• cooking oil
  1 tsp
• cream sauce base
  4 oz
• garlic herb butter
  4 tbsp
• mixed greens
  4 oz
• olive oil
  2 tsp
• pepper
• potatoes
  24 oz
• ranch steak
  20 oz
• salt
• shredded carrots
  8 oz
• tomato
  2 unit

🍳 Cookware

• microwave-safe bowl
• plastic wrap
• pan
• cutting board
• microwave-safe bowl
• plastic wrap
• bowl

1. 

   1

    Wash and dry all produce. Quarter potatoes . Cut tomato into wedges. Place potatoes and half the garlic herb butter in a microwave-safe bowl ; season with salt and pepper . Cover with plastic wrap ; microwave until tender, ⏱️ 6-7 minutes . Keep covered.

   potatoes: 24 oz, tomato: 2 unit, garlic herb butter: 4 tbsp, salt, pepper
2. 

   2

    Pat ranch steak dry and season with salt and pepper. Drizzle cooking oil in a hot pan . Cook steak to desired doneness, ⏱️ 3-6 minutes per side. To finish steak, add remaining garlic herb butter and spoon over. Transfer to a cutting board ; reserve butter in pan.

   ranch steak: 20 oz, cooking oil: 1 tsp
3. 

   3

    In a second microwave-safe bowl , mix half the cream sauce base (all for 4), half the Dijon mustard (all for 4), and a big pinch of pepper. Cover with plastic wrap ; microwave ⏱️ 40 seconds . In a third bowl , toss mixed greens , tomato, shredded carrots , half the balsamic vinegar (all for 4), and a drizzle of olive oil (large drizzle for 4); season with salt and pepper.

   cream sauce base: 4 oz, Dijon mustard: 2 tsp, mixed greens: 4 oz, shredded carrots: 8 oz, balsamic vinegar: 5 tsp, olive oil: 2 tsp
4. 

   4

    Thinly slice steak against the grain. Spoon melted butter over steak. Serve with salad and potatoes. Drizzle with creamy mustard sauce. **Steak is fully cooked when internal temperature reaches 145 degrees.**