Steak Frites with Honey Dijon Aioli
Steak frites is a classic French dish, celebrated for its simplicity and indulgence. The combination of juicy, perfectly seared steak paired with golden, crispy fries creates a harmony of flavors and textures that’s hard to resist. With its rich flavors and satisfying crunch, this dish is a pure delight and a go-to for weeknight dinners or special occasions alike. And let’s not overlook that honey Dijon aioli; it adds a fragrant, tangy twist that elevates the whole experience.
Table of Contents
I first discovered steak frites while dining at a cozy bistro during a memorable trip to Paris. The magic of that meal stayed with me, and I realized I could replicate that experience at home with just a few ingredients. There’s something gratifying about mastering this iconic recipe, making it not only budget-friendly but also a true crowd-pleaser. I can’t wait for you to try it—this dish is bound to become a favorite in your household!
Why You’ll Love This Recipe
- Simple & Quick: Just 20 minutes of prep time and about 50 minutes of cooking, you can enjoy this delicious meal in no time.
- Irresistible Flavor: Perfectly seared steak with a savory crust paired with crispy fries makes each bite a flavor explosion.
- Eye-Catching Appeal: The dish is as visually appealing as it is tasty, making it perfect for impressing guests.
- Flexible Serving: Ideal for a cozy dinner, celebratory feast, or even a casual get-together with friends.
- Diet-Friendly Options: Ditch the aioli for a zesty chimichurri to cater to different palates while keeping it delightful.
Ingredients You’ll Need
- 1 ribeye or sirloin steak (1-inch thick): Great cut for grilling or pan-searing, ribeye offers a rich marbling that enhances flavor. Sirloin is leaner but still delicious. Substitute with flank or filet mignon for other options.
- 2 large starchy potatoes (russets recommended): These are perfect for fries due to their high starch content, yielding a lovely crispy exterior. You could also use sweet potatoes for a sweeter twist.
- 3 tablespoons extra virgin olive oil: Used for frying, it’s important to choose a good quality oil for flavor. Can also replace with vegetable oil if preferred.
- Salt (to taste): Enhances the flavor of the steak and fries. Kosher salt is great for seasoning.
- Pepper (to taste): Freshly cracked pepper adds a burst of flavor. You can use white pepper for a milder taste.
- Fresh herbs (optional, for garnish): Parsley or chives make a fragrant, colorful addition to the dish. Consider using them for an inviting finish.
How to Make Steak Frites with Honey Dijon Aioli
Prep the Potatoes: Start by washing, peeling, and cutting the two large russet potatoes into ½-inch sticks. Soak them in cold water for at least 30 minutes. This soaking allows excess starch to leach out, leading to crispier fries.
Heat the Oil: While the potatoes soak, heat 3 tablespoons of extra virgin olive oil in a deep skillet until it reaches 350°F (175°C). A thermometer helps ensure the oil is hot enough for frying, which contributes to that elusive crispiness we desire.
Fry the Potatoes: Working in batches, fry the soaked potato sticks in the hot oil. Cook for about 5-7 minutes, or until they turn golden brown. Remove them and let them drain on paper towels to get rid of excess oil, ensuring they stay crispy.
Season and Sear the Steak: While your fries are cooling, season the 1-inch thick ribeye or sirloin steak with salt and pepper. Place it in a hot skillet and sear for 4-5 minutes on each side for medium-rare. The goal is a flavorful crust with a juicy center, so resist the temptation to flip too often!
Serve with Style: Slice the steak against the grain and serve it alongside the crispy fries. If you like, garnish with fresh herbs for that restaurant-quality finish. Consider pairing it with a sweet and tangy honey Dijon aioli for dipping the fries—trust me; it’s the perfect match!
Storing & Reheating
If you have leftovers, store the steak and fries separately in airtight containers. They can be kept at room temperature for an hour or two but should be refrigerated if left longer. Make sure to consume leftovers within 3 days. For freezing, wrap portions tightly in plastic wrap followed by aluminum foil, and they can stay fresh for up to 3 months. To reheat, place the fries in a preheated oven at 400°F for about 10 minutes to restore their crispness. The steak can be warmed in a skillet over low heat, but note that the texture may change slightly.
Chef’s Helpful Tips
- Avoid overcooking the steak; use a meat thermometer for perfect doneness. Medium-rare is around 130°F-135°F.
- When frying, avoid overcrowding the skillet; this keeps the temperature up for crisp fries.
- If you’re looking for extra-crispy fries, consider double-frying them: cook once at lower temperatures and then again at a higher temperature.
- Customize the seasonings to your liking! Adding herbs or spices to your fries is a tasty twist.
- For even better flavor, let the steak sit at room temperature for about 30 minutes before cooking—it helps it cook evenly.
When it comes to steak frites, the symphony of flavors and textures can truly elevate any meal. You could easily serve this dish for a casual weekend dinner or a more formal gathering, making it as adaptable as it is delicious. Experimenting with different sauces, like chimichurri or a classic béarnaise, can add an exciting twist that keeps things interesting. The possibilities are almost endless, so have fun with it!
Recipe FAQs
What’s the best way to cut the steak?
For the best texture, slice the steak against the grain. This means cutting across the muscle fibers, yielding tender slices that are easier to eat.
Can I make steak frites in the oven?
Absolutely! For a healthier version, you can toss the cut potatoes in olive oil and seasonings, then roast them in the oven at 425°F for about 30-35 minutes, flipping halfway. This will give you a great crunchy texture while minimizing oil use.
How can I make the aioli?
To prepare a honey Dijon aioli, combine ½ cup mayonnaise, 1 tablespoon honey, 1 tablespoon Dijon mustard, and a squeeze of lemon juice. Mix well until smooth—this blend is fantastic for a tasty dipping sauce for your fries!
What if I don’t have a thermometer for the oil?
If you don’t have a thermometer, test the oil’s readiness by dropping in a small piece of potato. If it sizzles and rises to the top, the oil is hot enough for frying. Just be cautious and keep an eye on the oil to prevent overheating.
PrintMore Dinner Recipes
- Crockpot Cabbage Roll Soup
- Rice Cooker Burrito Bowls
- Maple Bourbon Pecan Pie
- Chinese Winter Melon Soup with Meatballs
- Sugar Cookie Truffles
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Steak Frites with Honey Dijon Aioli
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Frying
- Cuisine: French
Description
Savor the delicious combination of juicy steak and crispy fries with our Steak Frites with Honey Dijon Aioli. This easy-to-make dish is perfect for a satisfying dinner, featuring simple ingredients that pack a flavorful punch.
Ingredients
- 1 ribeye or sirloin steak (1-inch thick)
- 2 large starchy potatoes (russets recommended)
- 3 tablespoons extra virgin olive oil
- salt (to taste)
- pepper (to taste)
- fresh herbs (optional, for garnish)
Instructions
- Wash, peel, and cut the potatoes into ½-inch sticks. Soak them in cold water for at least 30 minutes.
- Heat olive oil in a deep skillet to 350°F (175°C).
- Fry the soaked potatoes in batches until golden brown, about 5-7 minutes each; drain on paper towels.
- Season the steak with salt and pepper; sear in a hot skillet for 4-5 minutes per side for medium-rare.
- Serve sliced steak alongside fries, garnished with fresh herbs if desired.
Notes
For extra flavor, consider marinating the steak before cooking.
Make sure to keep the oil temperature steady for perfect fries.
Fresh herbs like parsley or thyme can enhance the dish more.
Nutrition
- Serving Size: 1 serving
- Calories: 840
- Sugar: 2g
- Sodium: 600mg
- Fat: 54g
- Saturated Fat: 14g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 120mg
