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1
Prepare baking potatoes for microwaving by piercing each in several places with tip of sharp knife.
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2
Arrange, in circle, on paper towel in microwave, with 1 inch space between; cook on high (100% power) 10 minutes, turning once.
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3
Let stand, wrapped in clean kitchen towel, 5 minutes until soft when pressed with fingers.
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4
Meanwhile, heat broiler.
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5
Place steak on rack in broiler pan.
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6
Broil, about 6 inches from heat source, 5 minutes on each side until medium rare, or to desired doneness.
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7
Meanwhile, in 10-inch skillet over medium heat, heat oil; add garlic; cook and stir 30 seconds until fragrant.
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8
Remove from heat; stir in breadcrumbs, herbs, cheeses, and pepper to taste.
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9
Remove steak from broiler, leaving broiler on; spoon crumb mixture evenly over surface of steak, patting gently to adhere.
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10
Broil 2 to 3 minutes longer until topping is golden.
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11
In salad bowl combine olive oil, vinegar, mustard, and salt and freshly ground black pepper, to taste; beat with fork to blend.
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12
To dressing add mesclun salad greens; toss well to coat.
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13
Split baked potatoes open; top each, if desired, with a few coarsely snipped chives.
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14
Serve steak and potatoes accompanied by mesclun salad; refrigerate leftover steak for a future meal.Nutritional information is based on a 3-ounce serving of steak and a baked potato (without chives or salad)
