Steak Strips and Crispy Fries (Printer-friendly)
Juicy steak strips with golden fries, fresh veggies, and smoky sauce in a hearty bowl.
# What You Need:
→ Steak
01 - 1.1 lbs sirloin steak, cut into 1/2-inch strips
→ Fries
02 - 1.3 lbs frozen or fresh French fries
03 - 2 tablespoons vegetable oil
04 - Salt, to taste
→ Vegetables
05 - 1 cup cherry tomatoes, halved
06 - 1 cup mixed salad greens
07 - 1/2 red onion, thinly sliced
08 - 1 avocado, sliced
→ Sauce
09 - 1/2 cup mayonnaise
10 - 2 tablespoons ketchup
11 - 1 tablespoon Dijon mustard
12 - 1 teaspoon smoked paprika
13 - 1 tablespoon lemon juice
14 - Salt and black pepper, to taste
→ Optional Toppings
15 - 1/4 cup shredded cheddar cheese
16 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Preheat the oven to 425°F. Spread the fries on a baking sheet, drizzle with vegetable oil, and season with a pinch of salt. Bake for 20 to 25 minutes, tossing halfway through, until golden and crispy.
02 - Pat the steak strips dry with paper towels. Heat a skillet over high heat with a splash of oil. Sear the strips for 1 to 2 minutes per side until they reach your preferred doneness. Season with salt and pepper, then set aside to rest.
03 - In a small mixing bowl, whisk together the mayonnaise, ketchup, Dijon mustard, smoked paprika, lemon juice, and a pinch each of salt and black pepper until smooth and well combined.
04 - Halve the cherry tomatoes, thinly slice the red onion, slice the avocado, and set the mixed salad greens aside.
05 - Layer a base of crispy fries in each bowl. Add the salad greens, cherry tomatoes, red onion, and avocado. Arrange the rested steak strips on top.
06 - Drizzle the prepared sauce generously over each bowl. Sprinkle with shredded cheddar cheese and chopped parsley if desired. Serve immediately while the fries are still hot and crispy.
# Expert Tips:
01 -
- You get the satisfaction of steak frites without the restaurant price tag or the intimidating plating.
- Everything cooks in parallel so the whole thing comes together faster than delivery.
02 -
- If you crowd the steak in the pan it will steam instead of sear, so cook in batches and resist the urge to stir constantly.
- Letting the steak strips rest for three minutes before assembling keeps all those juices in the meat rather than pooling at the bottom of the bowl.
03 -
- Take the steak out of the fridge fifteen minutes before cooking so it sears evenly instead of tightening up from the temperature shock.
- A tiny pinch of sugar in the sauce balances the smoky paprika and makes the whole thing taste rounder and more complete.