Best-Ever Steak Frites

It’s hard to find a French bistro menu that doesn’t serve up classic steak frites (or fries).

 Letting the steak rest after cooking keeps it juicy by allowing the juices to redistribute throughout the meat.



1-1/2 lb (680 g) yellow-fleshed potatoes, scrubbed
1 tbsp (15 mL) olive oil
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 lb (454 g) beef sirloin grilling steak, cut in 4 portions
2 tsp (10 mL) chopped fresh thyme
1/3 cup (75 mL) mayonnaise
1 tbsp (15 mL) chopped fresh chives
2 tsp (10 mL) Dijon mustard
1 tsp (5 mL) lemon juice


Cut potatoes into 1/2-inch (1 cm) thick wedges; toss with half each of the oil, salt and pepper. Spread on parchment paper–lined baking sheet; bake in 450 degrees F (230 degrees C) oven, turning once, until tender, about 30 minutes. Broil until golden brown, about 3 minutes.

Meanwhile, sprinkle steak with thyme and remaining salt and pepper. In skillet, heat remaining oil over medium-high heat; cook steak, turning once, until medium-rare, about 6 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes.

In small bowl, combine mayonnaise, chives, mustard and lemon juice. Serve along with steaks as dipping sauce for potatoes.

Servings: 4

Nutritional Info

approx. per serving

  • cal412
  • pro26g
  • total fat23g
  • sat. fat5g
  • carb26g
  • fibre2g
  • chol60mg
  • sodium333mg
  • %RDI
  • calcium2%
  • iron25%
  • vit A2%
  • vit C37%
  • folate10%


You May Like:  Simple BBQ Ribs