Steak and Potato Salad

Ingredients:

• 570 g small red-skinned potatoes, quartered
• 1/4 cup olive oil, plus more for greasing
• 3 tbsp. steak sauce
• 1 tbsp red wine vinegar
• 2 teaspoons Dijon mustard
• 570 g of boneless beef sirloin (about 2.5 cm thick)
• 2 bunches romaine lettuce, torn by hand
• 1 large bull's heart tomato, quartered and sliced
• 1/4 cup chopped fresh chives, plus extra for sprinkling
• 1/2 cup crumbled blue cheese

Preparation:

1. Position oven racks on the top and bottom racks; place a rimmed baking sheet on the bottom rack. Preheat oven to 450°F (230°C). In a bowl, toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and a pinch of pepper. Arrange the potatoes on the hot baking sheet and bake, turning once, until golden and tender, 18 to 20 minutes.
2. Meanwhile, in a large bowl, whisk together the steak sauce, vinegar, mustard, and the remaining 2 tablespoons olive oil. Heat a large ovenproof skillet over high heat. Brush the steak on both sides with olive oil and season with salt and pepper. Place in the skillet and cook until golden brown, about 2 minutes per side. Brush the top of the steak with 1 tablespoon vinaigrette. Transfer the skillet to the top rack of the oven and cook the steak until a thermometer inserted into the side of the steak reads 125°F (49°C) for medium, about 4 minutes. Transfer the steak to a cutting board, let it rest for 5 minutes, then slice thinly against the grain.
3. In a bowl, combine 2 tablespoons of pan juices with the vinaigrette. Add the romaine lettuce, tomatoes, and scallions, season with salt and pepper, and toss to combine. Divide the salad among serving bowls and top with the potatoes, steak, blue cheese, and scallions.