This was an okay recipe from Food Network Magazine, but I’m still not convinced by the whole potatoes-in-the-microwave thing. It never works out for me when I do it, but I never make baked potatoes because they take so long in the oven. The centers of the potatoes were great, but the ends were like eating shoe leather. So I think I’ll give oven baked a chance next time. The steak was good, but it took me a while to get the center beyond rare. Not bad for a weeknight dinner, overall.

Herb-And-Mustard Sirloin with Baked Potatoes)
Serves: 4

4 small russet potatoes, scrubbed
1 1/2 pounds sirloin steak (1/2 inch thick)
2 tablespoons spicy mustard, plus more for serving
2 teaspoons crumbled herbes de Provence
5 tablespoons unsalted butter
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh chives or scallion greens

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