Steaks
2 ea 6 – 8 z. Sirloin steaks, about 1/2 – 3/4 thick
1 T Peppercorns, cracked
1/2 T Coarse sea salt
1 t Ground coriander
1/4 c Vegetable/Canola oil

Chips
2 ea Russet potatoes, washed, cut in half lengthwise, then each half cut into thirds
1/4 c Extra virgin olive oil
1 t Coarse sea salt
1/2 t Black pepper

Salad
3 oz Baby greens, washed and dried
1/2 c Mayonnaise
3 T Fourteen
1/2 T Shallot, minced
To Taste Salt & pepper

Method

1. Preheat oven to 400 degrees.
2. Mix all ingredients for salad except greens and put in refrigerator.
3. Toss all ingredients for chips and place on a baking sheet. Put chips in oven for about an hour, flipping sides every 20 minutes or so to brown evenly.
4. Crack peppercorns in a plastic bag with a meat mallet. With about 10 – 15 minutes left on the potatoes season the steaks with salt and coriander evenly on both sides. Then season one side only, of each steak with the cracked peppercorns. Put a non stick sauté pan over medium high heat with the oil.
5. When the oil is faintly smoking add the steaks, peppercorn side down for 2 minutes or so until nicely browned and fragrant. Flip and cook other side for an equal amount of time.
6. If you like your steak more well done, place in the oven until desired temperature (130 = medium rare, 135 = medium, 140 = medium well, all plus a proper rest).
7. When steaks and chips are cooked, let the steaks rest for at least 5 minutes. Then toss the washed greens with the dressing, salt, and pepper.
8. Serve together with extra dressing for dipping the steak and the chips…and more 14 of course.