Skillet Steak Tips with Cheesy Roasted Potatoes and Mesclun Salad
Beef
1 pound Yukon Gold potatoes, unpeeled, sliced ¼ inch thick
6 tablespoons extra-virgin olive oil, divided
2½ teaspoons kosher salt, divided
1¼ teaspoons pepper, divided
2 ounces feta cheese, crumbled (1/2 cup)
4 scallions, white parts minced, green parts sliced thin
1½ pounds sirloin steak tips (flap meat), trimmed and cut into 2-inch chunks
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
4 ounces (4 cups) mesclun/spring mix
3 radishes, trimmed and sliced thin
Adjust oven rack to middle position and heat oven to 475 degrees. Toss potatoes, 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together on parchment paper-lined rimmed baking sheet and arrange in a single layer. Roast until spotty brown and tender, 15 to 20 minutes. Sprinkle potatoes with feta and bake until feta is melted, about 5 minutes. Sprinkle with scallion greens.
Meanwhile, pat steak dry with paper towels and sprinkle with remaining 2 teaspoons salt and remaining 1 teaspoon pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steak and cook until well browned all over and meat registers 125 degrees (for medium-rare), 7 to 10 minutes. Transfer to plate and tent with foil.
Whisk vinegar, mustard, remaining 3 tablespoons oil, and scallion whites together in large bowl. Toss mesclun and radishes with dressing and season with salt and pepper to taste. Serve steak with potatoes and salad.