A classic bistro meal, steak frites is easy enough to make at home in just about 35 minutes.
Southerners seem to love French food, from buttery croissants tochocolate mousse.
Yep, stop by almost any bistro in Paris, and youll find steak frites on the menu.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Learn how to make steak frites, and make space on the menu this week for the always-popular dish.
What Is Steak Frites?
This dish, as simple as it may seem, is just steak and fries.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Ingredients for Steak Frites
The ingredient list for steak frites is short and simple.
If you want to add the optional chimichurri sauce and the chimichurri ailoi, we highly recommend it.
Here’s a brief outline of the process; the full recipe is below.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Does Steak Frites Need a Sauce?
Tender, beefy steak pairs beautifully with a bright, tangy chimichurri.
It also imparts so much flavor to the aioli.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Reheat the steak and fries in the oven or an air fryer until warmed and crisped again.
you’ve got the option to make the chimichurri and aioli up to two days in advance.
Store them covered in airtight containers, and give them a good stir before serving.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
frozen shoestring french fries(such as Ore-Ida)
2large(1 1/4 lb.
Cook fries:
Preheat oven to 475F.
Mix together salt, pepper, paprika, and cumin in a small bowl; set aside.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Spread frozen french fries in an even layer on 2 baking sheets.
Cook steaks:
Meanwhile, season steaks evenly with 2 1/2 teaspoons of the spice mixture.
Heat a large cast-iron skillet over high until smoking.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add oil to skillet, and swirl to coat.
Place steaks in oil, and cook until deeply browned on 1 side, about 6 minutes.
Remove from pan, and let rest on a cutting board at least 10 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Finish steaks:
Slice steaks, and place on a serving platter.
Drizzle with remaining Chimichurri, and serve with fries and Chimichurri Aioli.
