Ingredients
- 1/2 cup dry red wine
- 1/4 cup beef stock
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 4 cloves garlic, crushed
- 1 tablespoon grainy Dijon mustard
- 4 sirloin or flat-iron steaks (6-8 ounces), at least 1-inch thick
- Kosher salt and coarse black pepper
- 4 large potatoes, cut into 3/4-inch wedges
- 5-6 tablespoons olive oil, divided
- 2 tablespoons thyme, chopped
- Peppercorn blend, freshly coarsely ground
Description
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