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Striploin with Warm Mustard Potatoes

A recipe by Julie Van Rosendaal

Striploin with Warm Mustard Potatoes

Total Time:






Skill Level:



  • 1/2 lb. new potatoes, halved if large
  • 2 - 3 Tbsp. olive oil
  • 1 - 2 Tbsp. white wine vinegar
  • 1 Tbsp. grainy mustard
  • 1 green onion, chopped
  • 1 Tbsp. chopped parsley
  • salt and pepper, to taste
  • 2 striploin steaks
  • canola oil, for cooking

How to Make It

In a medium saucepan, cover the potatoes with water and bring to a boil. Reduce the heat and simmer for 10-15 minutes, or until just tender. Drain, and toss with the olive oil, vinegar, mustard, green onion, parsley, salt and pepper while still warm.

Meanwhile, season the steaks with salt. Set a heavy (cast iron is ideal) skillet over medium-high heat. Drizzle some oil into the skillet and when it’s hot, cook the steaks for about 4 minutes, until a deep crust has developed on the bottom. Flip and cook for another 4-5 minutes (for medium-rare) or until done to your liking. Let the steaks rest for 5-10 minutes before slicing and serving with the warm potato salad.

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