Dinner · 35 min · french

Steak Frites Night

✓ USDA-verified nutrition data

Ingredients

• 6 oz Sirloin
• 1 Russet potato
• 2 tbsp Aioli
• 1 cup Arugula
• 1 tbsp Olive oil
• 1 pinch Flaky salt

Steps

1. Heat the oven to 450°F and line a sheet pan with parchment paper.
2. Scrub 1 russet potato (no need to peel) and cut it into 1/2-inch sticks. Soak the sticks in cold water for 10 minutes, then pat them completely dry with a towel -- dry fries crisp up, wet fries steam.
3. Toss the sticks with 1 tbsp olive oil and a generous pinch of salt, spread them in a single layer on the sheet pan, and roast 25-28 minutes, flipping once halfway, until golden and crisp with browned edges.
4. Fifteen minutes before the fries finish, pat 6 oz sirloin very dry with paper towels. A dry surface is what gives you a real sear, so do not skip this; season both sides generously with salt and pepper.
5. Heat a large cast-iron or heavy skillet over medium-high until a drop of water sizzles and evaporates instantly. Sear the steak 3 minutes per side for medium-rare -- a dark brown crust forming is your cue to flip.
6. Move the steak to a cutting board and rest it a full 5 minutes so the juices settle back into the meat. Cutting too early lets them run all over the board.
7. Slice the steak against the grain, plate it with the fries and 1 cup arugula, and serve 2 tbsp aioli on the side for dipping. Finish everything with a pinch of flaky salt.

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