Steak Frites with Green Herb Sauce
Steak Frites with Green Herb Sauce
Ingredients
For the Steak
- 4 sirloin steak, (about 8 oz each), 1 1/4 inches thick
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
For the French Fries
- 4 russet potatoes, medium, peeled and cut into 1/4-inch thick fries
- 4 cups vegetable oil, for frying
- 1/2 teaspoon salt, or to taste
For the Green Herb Sauce
- 1/2 cup fresh parsley, packed, roughly chopped
- 1/4 cup fresh chives, roughly chopped
- 2 tablespoons fresh tarragon, roughly chopped
- 1 garlic clove, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1/2 cup olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
For Garnish
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Prepare the French fries: Place the cut potatoes in a large bowl and cover with cold water. Let soak for at least 15 minutes (or up to 2 hours) to remove excess starch. Drain thoroughly and pat very dry with paper towels.
⏱️ 5 min
- 2
Make the green herb sauce: In a food processor or blender, combine the parsley, chives, tarragon, garlic, Dijon mustard, red wine vinegar, salt, and pepper. Pulse until finely chopped. With the motor running, slowly drizzle in the olive oil until the sauce is smooth and emulsified. Taste and adjust seasoning if needed. Set aside.
⏱️ 10 min
- 3
Cook the French fries: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 325°F (160°C). Fry the potatoes in batches for 4-6 minutes, until soft but not browned. Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Increase oil temperature to 375°F (190°C).
⏱️ 10 min•🌡️ 325
- 4
Sear the steaks: While the fries are undergoing their first fry, pat the steaks dry with paper towels. Season generously with kosher salt and black pepper. Heat 2 tablespoons of olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Add the steaks and sear for 3-4 minutes per side for medium-rare, or until desired doneness is reached. Use a meat thermometer to check internal temperature (130-135°F for medium-rare).
⏱️ 8 min
- 5
Finish the French fries: Once the oil reaches 375°F (190°C), return the par-cooked fries to the pot in batches. Fry for another 2-4 minutes, or until golden brown and crispy. Remove with a slotted spoon, drain on paper towels, and immediately season with salt.
⏱️ 7 min•🌡️ 375
- 6
Rest the steaks: Transfer the seared steaks to a cutting board and let them rest for at least 5 minutes. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 5 min
- 7
Assemble and serve: Slice the rested steaks against the grain into 1/2-inch thick pieces. Arrange the sliced steak and a generous portion of crispy French fries on individual plates. Drizzle the green herb sauce generously over the steak. Garnish with chopped fresh chives. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Steak Frites with Green Herb Sauce
For the Steak
- 4 sirloin steak, (about 8 oz each), 1 1/4 inches thick
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
For the French Fries
- 4 russet potatoes, medium, peeled and cut into 1/4-inch thick fries
- 4 cups vegetable oil, for frying
- 1/2 teaspoon salt, or to taste
For the Green Herb Sauce
- 1/2 cup fresh parsley, packed, roughly chopped
- 1/4 cup fresh chives, roughly chopped
- 2 tablespoons fresh tarragon, roughly chopped
- 1 garlic clove, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1/2 cup olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
For Garnish
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Prepare the French fries: Place the cut potatoes in a large bowl and cover with cold water. Let soak for at least 15 minutes (or up to 2 hours) to remove excess starch. Drain thoroughly and pat very dry with paper towels.
⏱️ 5 min - 2
Make the green herb sauce: In a food processor or blender, combine the parsley, chives, tarragon, garlic, Dijon mustard, red wine vinegar, salt, and pepper. Pulse until finely chopped. With the motor running, slowly drizzle in the olive oil until the sauce is smooth and emulsified. Taste and adjust seasoning if needed. Set aside.
⏱️ 10 min - 3
Cook the French fries: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 325°F (160°C). Fry the potatoes in batches for 4-6 minutes, until soft but not browned. Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Increase oil temperature to 375°F (190°C).
⏱️ 10 min•🌡️ 325 - 4
Sear the steaks: While the fries are undergoing their first fry, pat the steaks dry with paper towels. Season generously with kosher salt and black pepper. Heat 2 tablespoons of olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Add the steaks and sear for 3-4 minutes per side for medium-rare, or until desired doneness is reached. Use a meat thermometer to check internal temperature (130-135°F for medium-rare).
⏱️ 8 min - 5
Finish the French fries: Once the oil reaches 375°F (190°C), return the par-cooked fries to the pot in batches. Fry for another 2-4 minutes, or until golden brown and crispy. Remove with a slotted spoon, drain on paper towels, and immediately season with salt.
⏱️ 7 min•🌡️ 375 - 6
Rest the steaks: Transfer the seared steaks to a cutting board and let them rest for at least 5 minutes. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 5 min - 7
Assemble and serve: Slice the rested steaks against the grain into 1/2-inch thick pieces. Arrange the sliced steak and a generous portion of crispy French fries on individual plates. Drizzle the green herb sauce generously over the steak. Garnish with chopped fresh chives. Serve immediately.
⏱️ 5 min