Steak Strips and Crispy Fries (Printable)
Juicy steak strips with golden fries, fresh veggies, and smoky sauce in one satisfying bowl.
# What You'll Need:
→ Steak
01 - 1.1 lbs sirloin steak, cut into ½-inch strips
→ Fries
02 - 1.3 lbs frozen or fresh French fries
03 - 2 tbsp vegetable oil
04 - Salt, to taste
→ Vegetables
05 - 1 cup cherry tomatoes, halved
06 - 1 cup mixed salad greens
07 - ½ medium red onion, thinly sliced
08 - 1 avocado, sliced
→ Sauce
09 - ½ cup mayonnaise
10 - 2 tbsp ketchup
11 - 1 tbsp Dijon mustard
12 - 1 tsp smoked paprika
13 - 1 tbsp fresh lemon juice
14 - Salt and freshly ground black pepper, to taste
→ Optional Toppings
15 - ¼ cup shredded cheddar cheese
16 - 2 tbsp chopped fresh parsley
# Directions:
01 - Preheat oven to 425°F. Spread the fries on a baking sheet, drizzle with vegetable oil, season with a pinch of salt, and bake according to package directions until golden and crispy, typically 20 to 25 minutes. Toss halfway through for even browning.
02 - Pat the steak strips dry with paper towels. Heat a skillet over high heat with a light coating of oil. Sear the strips for 1 to 2 minutes per side until they reach your preferred doneness. Season generously with salt and pepper, then transfer to a plate and let rest.
03 - In a small mixing bowl, whisk together the mayonnaise, ketchup, Dijon mustard, smoked paprika, and lemon juice. Season with salt and pepper to taste. Stir until smooth and well combined.
04 - Halve the cherry tomatoes, thinly slice the red onion, and cut the avocado into slices. Set the mixed salad greens and all prepared vegetables aside.
05 - Divide the crispy fries among four bowls as the base layer. Arrange salad greens, cherry tomatoes, red onion, and avocado over the fries. Top each bowl with the rested steak strips.
06 - Drizzle the prepared sauce generously over each bowl. Sprinkle with shredded cheddar cheese and chopped fresh parsley if desired. Serve immediately while the fries are still hot and crispy.
# Helpful Tips:
01 -
- It gives you the satisfaction of steak frites without the restaurant price tag or the fuss of plating.
- The smoky paprika sauce is the kind of thing you will start putting on everything once you taste it.
- Everything cooks in under an hour and most of that is the oven doing the work for you.
02 -
- If the steak is wet when it hits the pan it will steam instead of sear, so pat those strips bone dry no matter how impatient you are feeling.
- Resting the meat for even three minutes keeps the juices from bleeding all over your beautifully assembled bowl.
03 -
- Let the skillet sit empty over high heat for at least two minutes before adding oil, because a pan that is not fully preheated is the enemy of a good steak crust.
- Doubling the sauce recipe takes almost no extra effort and you will be glad you did when you are dipping fries into it the next day.