French · Dinner
Steak with Fried Potatoes (High-Protein)
Pan-seared beef sirloin steak served with crisp French-style fried potatoes, a fried egg, and white beans in parsley butter. Finished with a red wine pan sauce, this French bistro classic delivers over 50g of protein per serving while maintaining its steak-frites identity.
$9
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
702Calories
56.3gProtein
37.8gFat
41.2gCarbs
2.6gSugar
7.9gFiber
1145mgSodium
407mgChol
12.4gSat Fat
1680mgPotassium
115mgCalcium
6.8mgIron
3.9mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut potato into thick fries and pat dry. Season steak with salt and pepper; let rest at room temperature.
2
Fry
Heat vegetable oil in a skillet over medium-high heat. Fry potatoes for 10-12 minutes, turning occasionally, until golden and crisp outside, tender inside; drain.
3
Sear
Wipe skillet and sear steak over high heat for 2-3 minutes per side until deep crust forms and center reaches 130°F for medium-rare.
4
Rest
Transfer steak to a plate and rest for 5 minutes to redistribute juices before slicing.
5
Saute
Melt butter with smashed garlic over medium heat for 1 minute until fragrant. Add chopped parsley and cannellini beans; toss for 2 minutes until warmed and lightly blistered.
6
Deglaze
Pour beef stock and red wine vinegar into skillet over medium heat, scraping browned bits for 1-2 minutes until sauce thickens slightly and coats a spoon.
7
Fry
In a separate small pan, fry egg in a touch of oil over medium heat for 2-3 minutes until white is set and yolk edges firm but center still soft.
8
Plate
Slice rested steak against the grain. Arrange on plate with fried potatoes and buttered beans; top with fried egg and spoon sauce over steak.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin steak
- 11 oz311g russet potato
- 4 tbsp4 tbsp vegetable oil
- 1 tbsp1 tbsp butter
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fresh parsley
- 6.4 oz180g cannellini beans
- 22 large eggs
- 4 tbsp4 tbsp beef stock
- 2 tbsp2 tbsp red wine vinegar
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
