SWEET MUSTARD STEAK and ROASTED POTATOES with SPICY KETCHUP

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POTATO INGREDIENTS
3-4 MEDIUM POTATOES, SLICED (Peeled if you desire)
1 TBSP CHOPPED GARLIC
1/2 TBSP FRESH THYME
OLIVE OIL FOR GREASING and BRUSHING
SALT & PEPPER TO TASTE

STEAK INGREDIENTS
1 1/2 LB EYE OF ROUND STEAK
ABOUT 1/2 TSP GROUND CINNAMON
1 TBSP (or more depending on your taste) PLAIN YELLOW MUSTARD
FEW SPRIGS OF FRESH THYME
1 CLOVE OF GARLIC
2 TBSP SALTED BUTTER FOR FRYING

KETCHUP INGREDIENTS
1/2 CUP GRAPE/CHERRY TOMATOES, SLICED IN HALF
3 CLOVES OF GARLIC, FINELY CHOPPED
1 TBSP FRESH CHOPPED THYME
1 TSP BALSAMIC VINEGAR
1 TP SUGAR
1/2 TSP RED PEPPER FLAKES (Optional)

FOR THE POTATOES:

1. Preheat oven to 200 C/400 F.
2. Slice or chop potatoes to your liking. Peel if you want.
3. Add potatoes to a skillet of COLD water, COVER with lid and heat on HIGH until they start to boil.
4. Once boiling, lower heat to minimum and let potatoes simmer for 8 minutes.
5. Strain potatoes. Grease a baking sheet with oil. Place potatoes and brush with olive oil. Add seasonings. Place in oven. Turn potatoes every 10 minutes. 40-45 minutes and you’re done.

FOR THE KETCHUP:

1. In a small pot, put all ingredients and cook on medium-low until mixture starts to bubble, stirring occasionally. Lower heat to low and mash with a potato masher continue to cook and sitr occasionally for about 5 minutes. Remove from heat. Serve.

FOR THE STEAK:

1. Rub steak on all sides with ground cinnamon and then bursh all over with mustard.
2. Melt salted butter in a large pan on medium-high heat. Add sprigs of thyme and garlic clove. Add steak and let it sit and cook for about 2 minutes.
3. Flip steak and, using a spoon, continuously baste the steak with the melted butter mixture for about 1 minute. Flip again and repeat basting. Continue this for about 7-9 minutes, or longer depending on how you like your steak.
4. Remove from heat and let steak sit for about 5 minutes. Slice and serve.