Name: Steak Frites Salad Recipe - Delicious & Easy Beef Meal
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Ingredients: 1 (28-ounce) bag frozen french fries; 2 lb. strip steak; 3 tbsp. olive oil; 2 tsp. kosher salt; 2 tsp. lemon pepper seasoning; 2 sticks salted butter; 3 large egg yolks; Juice of ½ lemon; Dash of hot sauce; 1/4 tsp. kosher salt; 1/4 tsp. black pepper; 6 c. salad greens (about 4 ounces); 1/3 c. store-bought pickled onions

Steak frites salad is the culinary equivnon-alcoholic alent of a perfect summer afternoon – it’s effortlessly chic, incredibly satisfying, and always a crowd-pleaser. Who doesn’t adore the classic combination of perfectly cooked steak and crispy fries? But when you transform these beloved elements into a vibrant salad, you unlock a whole new level of deliciousness. This isn’t just a salad; it’s a deconstructed bistro experience that we can recreate right in our own kitchens. What makes this particular steak frites salad so special is the brilliant interplay of textures and flavors: the tender, juicy steak meeting the satisfying crunch of golden fries, all brought together by a zesty dressing and fresh greens. It’s the kind of dish that feels indulgent yet surprisingly light, making it ideal for a weeknight treat or a sophisticated brunch. Get ready to fall in love with this elevated take on a timeless favorite!

Ingredients:

1 (28-ounce) bag frozen french fries
2 lb. strip steak
3 tbsp. olive oil
2 tsp. kosher salt
2 tsp. lemon pepper seasoning
2 sticks salted butter
3 large egg yolks
Juice of ½ lemon
Dash of hot sauce
1/4 tsp. kosher salt
1/4 tsp. black pepper
6 c. salad greens (about 4 ounces)
1/3 c. store-bought pickled onions

Preparation

For the Steak:

Start by preparing your strip steak for cooking. Pat the steaks thoroughly dry with paper towels. This is a crucial step for achieving a good sear. Moisture on the surface of the meat will steam rather than sear, preventing that beautiful brown crust we all love. Season both sides of the steaks generously with 2 teaspoons of kosher salt and 2 teaspoons of lemon pepper seasoning. Make sure to distribute the seasoning evenly. Let the steaks sit at room temperature for at least 30 minutes, or up to an hour, before cooking. This allows the steak to come up to temperature more evenly, resulting in a more consistent cook throughout.

For the Fries:

While the steaks are resting, preheat your oven according to the instructions on the frozen french fries bag, typically around 400-425°F (200-220°C). Spread the frozen french fries in a single layer on a baking sheet. Avoid overcrowding the pan, as this can lead to soggy fries. If necessary, use two baking sheets. Bake for the time recommended on the package, flipping them halfway through, until they are golden brown and crispy. I like to give them an extra few minutes sometimes to ensure maximum crispiness.

For the Béarnaise Sauce (for the Salad dressing):

This is where we elevate the classic Steak Frites into a Steak Frites Salad. In a small, heatproof bowl set over a pot of gently simmering water (make sure the bottom of the bowl doesn’t touch the water), whisk together the 3 large egg yolks and the juice of ½ lemon. Whisk continuously until the mixture thickens and becomes pnon-alcoholic ale and frothy, resembling ribbons. This process is called tempering the egg yolks and creates the base for our creamy sauce. This usually takes about 3-5 minutes.

Remove the bowl from the heat. Now, begin extract to slowly drizzle in the melted butter, whisking constantly. Start with just a few drops of butter at a time, and as the sauce emulsifies, you can gradually increase the amount of butter you pour in. Continue whisking until all the butter is incorporated and the sauce is thick and smooth. It should have a rich, creamy texture. Stir in a dash of hot sauce for a subtle kick, and season with 1/4 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Taste and adjust seasoning if needed. This sauce will serve as our delicious dressing for the salad.

Cooking the Steak:

Heat 3 tablespoons of olive oil in a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat until it’s shimmering but not smoking. Carefully place the seasoned strip steaks into the hot skillet. Sear the steaks for about 4-5 minutes per side for medium-rare, or adjust the time to your desired level of doneness. Use tongs to sear the edges of the steaks as well for even cooking and flavor. Resist the urge to move the steaks around too much while they are searing; let them develop a deep, caramelized crust.

Once the steaks are cooked to your liking, transfer them to a cutting board and let them rest for at least 10 minutes. This resting period is vital for allowing the juices to redistribute throughout the steak, ensuring a tender and moist final product. If you cut into the steak too soon, all those delicious juices will run out onto the board.

Assembling the Steak Frites Salad:

While the steak is resting, prepare your salad base. In a large bowl, toss the 6 cups of salad greens with the 1/3 cup of store-bought pickled onions. You can add a little of the Béarnaise sauce now, or drizzle it over the top just before serving. Once the steak has rested, slice it thinly against the grain. Arrange the sliced steak over the salad greens and pickled onions. Scatter the freshly baked, crispy french fries around the steak and salad. Drizzle generously with the reserved Béarnaise sauce. This Steak Frites Salad is a delightful combination of textures and flavors – the juicy steak, the crispy fries, the fresh greens, the tangy pickled onions, and the rich, creamy dressing. Serve immediately and enjoy this elevated classic!

Conclusion:

And there you have it – a truly delightful and surprisingly simple Steak Frites Salad! We’ve walked through creating this vibrant dish, from searing the perfect steak to preparing the crispy frites and tossing everything with a zesty dressing. This Steak Frites Salad is more than just a meal; it’s an experience. It offers a wonderful balance of savory, tender steak, satisfyingly crisp potatoes, and a refreshing bed of greens, all brought together by a flavorful vinaigrette. It’s the perfect choice for a weeknight dinner that feels special, or for entertaining guests with minimal fuss.

For serving, I love to present the Steak Frites Salad immediately to ensure the frites remain wonderfully crisp. It’s also fantastic served with a dollop of garlic aioli on the side for dipping the steak and frites. Don’t be afraid to get creative with variations! Consider adding some crum extractbled blue cheese, toasted walnuts, or a handful of cherry tomatoes for extra texture and flavor. Grilled halloumi can be a delicious vegetarian alternative to the steak.

I truly hope you enjoy making and devouring this Steak Frites Salad as much as I do. It’s a testament to how simple ingredients can come together to create something truly memorable. Happy cooking!

Frequently Asked Questions:

Q: Can I make the steak and frites ahead of time for the Steak Frites Salad?

While you can cook the steak and frites ahead of time, for the best texture and flavor in your Steak Frites Salad, I recommend preparing them as close to serving as possible. The frites are at their crispiest when fresh from the oven or fryer. If you must prepare them in advance, reheat the frites in a hot oven (around 400°F or 200°C) for a few minutes until crisp again. The steak can be cooked and sliced beforehand, then gently warmed before adding to the salad.

Q: What kind of steak is best for Steak Frites Salad?

For a Steak Frites Salad, cuts like flank steak, skirt steak, or sirloin are excellent choices. They are flavorful and tender when cooked properly and sliced thinly against the grain. A ribeye or New York strip would also be delicious, offering a richer flavor profile. The key is to choose a cut that you enjoy and that cooks relatively quickly for optimal results.