Steak Frites

• While potatoes are in microwave, in a small bowl, combine mayonnaise, ¼ tsp garlic powder, ¼ tsp truffle zest (we sent more), and a squeeze of lemon juice. (For 4 servings, use ½ tsp garlic powder, ½ tsp truffle zest, and two squeezes of lemon juice.) • In a separate small bowl, combine ketchup, half the balsamic glaze (we sent more), and half the mustard (you’ll use the rest later).

• Pat steak* dry with paper towels and season all over with remaining garlic powder, salt, and pepper. • Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add steak and cook until browned but not cooked through, 2 minutes per side. Remove pan from heat (keep steak in pan) and set aside. TIP: If your pan isn’t ovenproof, transfer steak to a baking sheet.

• Transfer microwaved potatoes to a large, wide, heavy-bottomed pot and gently separate any that are stuck together. Pour enough oil over potatoes to just cover. Bring oil to a rapid simmer over high heat. Once simmering, cook, undisturbed, for 4 minutes. TIP: Be sure not to stir during this stage—the potatoes will break apart if you move them too soon! • Gently loosen potatoes from bottom of pan and turn them over; cook, stirring occasionally, until frites are browned and cooked through, 1-2 minutes more. • Using tongs, transfer frites to a paper-towel-lined baking sheet; sprinkle generously with salt and pepper.

• While frites cook, carefully transfer pan with steak to middle rack of oven; roast to desired doneness, 4-8 minutes. • Transfer to a cutting board; let rest for at least 5 minutes.

• In a second large bowl, whisk together remaining mustard, 1 TBSP olive oil (2 TBSP for 4 servings), 1 tsp sherry vinegar (2 tsp for 4), a pinch of sugar (big pinch for 4), salt, and pepper. (Save remaining sherry vinegar for another use.) • Add mixed greens, dried cherries, walnuts, and half the Parmesan to bowl with dressing; toss to combine. Taste and season with salt and pepper if desired.