French · Dinner
Steak with Fried Potatoes
A pan-seared beef sirloin steak served with crisp double-fried potato batons and parsley butter. Cooked to a browned crust and rosy centre, the steak sits alongside golden fries seasoned with flaked salt, echoing the classic French bistro steak-frites plate.
$8
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
702Calories
48.6gProtein
42.8gFat
34.9gCarbs
1.9gSugar
4.5gFiber
1380mgSodium
163mgChol
14.9gSat Fat
1450mgPotassium
55mgCalcium
4.3mgIron
2.6mcgVitamin B12
24mgVitamin C
protein-rich
herb-salt
all-time-classics
Instructions
1
Prep
Cut potato into 3/8-inch batons, rinse and pat dry thoroughly. Pat steak dry and let sit at room temperature for 10 minutes.
2
Fry
Heat vegetable oil to 300°F in a deep pot. Fry potatoes 6 minutes until pale gold and just tender; drain on paper towel.
3
Fry
Raise oil to 375°F and fry potatoes 3–4 minutes until deep golden and crisp. Drain and season with half the salt.
4
Sear
Season steak with remaining salt and pepper. Heat olive oil in a skillet over high heat, sear steak 3 minutes per side until deep brown crust forms and centre reaches 130°F.
5
Finish
Lower heat to medium. Add butter, minced garlic, and chopped parsley; swirl 1 minute until nutty brown. Spoon over steak and rest 5 minutes.
6
Plate
Arrange steak and fries on a plate, drizzling any remaining garlic-parsley butter over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g beef sirloin steak
- 22 medium potato (440g)
- 4 cups950ml vegetable oil, for frying
- 2 tbsp28g butter
- 2 clove2 clove garlic
- 2 tsp2 tsp fresh parsley
- 1 tsp1 tsp salt, divided
- 1/2 tsp1/2 tsp black pepper
- 1 tsp1 tsp olive oil
