It feels like a steak day ! And not your regular Steak, but – Steak Frites, Yummy Salad with such a nice Home Dressing. For those evenings when you want nothing more than to sit on the sidewalk terrace of a Parisian bistro, only steak frites will do.
Not the perfect time to travel to France for a Steak Frites so why not make it home? The top sirloin steaks get a classic rub in parsley and sea salt before being pan seared exactly the way you like it. In the meantime, the ‘frites’ portion of the meal comes together as easily as turning on your oven and waiting until the potato wedges turn perfectly fluffy and golden brown. Pair it with a Lettuce and carrot salad drizzled with a Dijon vinaigrette, and don’t forget a bright and earthy tarragon aioli for the all-important dipping sauce. Bon appétit!
Ingredients
300g Top sirloin beef steaks
450g Potatoes
100g Nantes carrots
Lettuce
Radish
30ml Red wine vinegar
10g Dijon mustard
60ml Mayonnaise
6g Steak frites spice blend (parsley, sea salt flakes, black pepper)
Contains: Egg, Mustard, Sulphites
Tools needed:
Medium pan
Peeler
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Nutrition Details:
Total Fat 60g
Saturated Fat 10g
Sodium 630mg
Total Carbs 44g
Sugars 6g
Protein 39g
Fibres 7 g
Preparation:
Cook the fries
Preheat the oven to 450°F. Cut the potatoes into ½-inch-thick wedges. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast, stirring halfway through, 20 to 25 minutes, until lightly browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
Salad
While the fries cook, separate the lettuce leaves, peel and halve the carrots lengthwise add some radish. Thinly slice into half-moons on an angle.
Cook the steaks
In a medium pan, heat a drizzle of oil on medium-high. Pat the steaks dry with paper towel; season with the remaining spice blend and S&P. Add the steaks* to the pan and cook, 3 to 5 minutes per side or until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice during cooking). Transfer to a cutting board and let rest for 5 minutes before thinly slicing against the grain.
The sauce
While the steak cooks, in a small bowl, combine the mayonnaise, up to ½ the mustard (to taste) and 2 tsp of vinegar (double for 4 portions); season with S&P.
Make the bistro salad & serve
In a large bowl, using a whisk, combine the remaining vinegar, as much of the remaining Dijon as you’d like and 3 tbsp olive oil (double for 4 portions); season with S&P. Add the lettuce (tear into bite-sized pieces with your hands before adding), radish and carrots. Toss to combine thoroughly. Divide the finished steaks and fries between your plates. Top the fries with a spoonful of the tarragon sauce. Serve the bistro salad on the side. Bon appétit!
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Inspire by:
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