Steak Frites with Honey Dijon Aioli
Steak frites is the perfect representation of classic French comfort food that brings together the flavor-packed indulgence of a perfectly seared steak and the satisfying crunch of crispy fries. It’s a delightful dish that evokes memories of cozy bistros and lingering dinners with friends. This recipe doesn’t just fill your stomach—it creates an experience that elevates your dinner table and warms hearts. The combination of a tender, juicy steak with golden, crispy potatoes served together is hard to resist.
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When I first whipped up this version of steak frites, I was immediately transported back to a charming Parisian café. The aroma of sizzling steak and the crispy potatoes frying tantalized my senses. I knew I had stumbled onto something special, especially when paired with a dollop of rich honey Dijon aioli. Whether you’re impressing a date, treating yourself to a fancy dinner at home, or simply craving those familiar flavors, this recipe is your ticket to bliss. I can’t wait for you to give it a try!
Why You’ll Love This Recipe
- Simple & Quick: You can whip up this meal in just about 70 minutes, making it a fantastic weeknight dinner option.
- Irresistible Flavor: The juicy steak paired with crispy fries and a creamy honey Dijon aioli creates an explosion of flavors.
- Eye-Catching Appeal: Plating this dish with its vibrant colors and textures will impress your guests or family.
- Flexible Serving: Perfect for a fancy date night or a casual family dinner!
- Diet-Friendly Options: With minimal adjustments, you can easily cater to preferences or dietary needs.
Ingredients You’ll Need
- 1 ribeye or sirloin steak (1-inch thick): A ribeye provides tenderness and rich flavor, but a sirloin can offer a leaner alternative. If you prefer, try flank steak or porterhouse for variations.
- 2 large starchy potatoes (russets recommended): Russets yield the fluffiest interiors and crispest exteriors when fried. Alternatives like Yukon Gold can also work, though they’re less starchy.
- 3 tablespoons extra virgin olive oil: This oil adds flavor to the fries, while the high smoke point is perfect for frying. Feel free to replace with canola or vegetable oil if preferred.
- Salt (to taste): Essential for enhancing the flavors of both steak and fries. Kosher salt is a great option due to its texture and ease of use.
- Pepper (to taste): Freshly cracked black pepper will bring the seasoning on the steak to life. Don’t skimp!
- Fresh herbs (optional, for garnish): Herbs like parsley or chives provide a fresh contrast that brightens the dish visually and flavor-wise.
How to Make Steak Frites with Honey Dijon Aioli
Wash and Soak: Rinse your potatoes well under cold water. Peel them, then cut into ½-inch sticks. This is crucial for achieving those classic fry shapes. To ensure maximum crispiness, let them soak in cold water for at least 30 minutes—this step removes excess starch and leads to better frying results.
Heat the Oil: In a deep skillet, heat 3 tablespoons of extra virgin olive oil to 350°F (175°C). A candy or deep-fry thermometer comes in handy to ensure you reach the right temperature, signaling that the oil is ready for frying.
Fry the Potatoes: When your oil is hot, carefully add the soaked potatoes in batches to avoid crowding. Fry them for about 5-7 minutes, or until they turn a beautiful golden brown. Use a slotted spoon to remove each batch, draining excess oil on paper towels for a few moments. This makes them extra crispy!
Prepare the Steak: While your fries are cooling, season the ribeye or sirloin steak on both sides with salt and freshly cracked pepper, ensuring an even coat. Heat a separate skillet over medium-high heat for a proper sear.
Sear the Steak: Place the steak in the hot skillet and sear for 4-5 minutes on one side. Flip it and cook for an additional 4-5 minutes for medium-rare. Create a nice crust, and let the steak rest for about 5-10 minutes before slicing—this helps retain the juiciness.
Serve with Fries: Slice the steak against the grain into strips and plate it next to your freshly made fries. If desired, sprinkle fresh herbs on top for a pop of color and flavor.
Storing & Reheating
Store leftover steak frites in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing the fries (they are best fresh) for up to 3 months. To reheat, place the fries in the oven at 400°F (200°C) for about 10 minutes to regain their crispiness. Steak can be reheated gently on a skillet over low heat to avoid drying out, but keep in mind, the texture may change slightly.
Chef’s Helpful Tips
- Avoid overcooking the steak by using a meat thermometer to check for doneness—medium-rare should hit about 130°F (54°C).
- For an extra-touch of flavor, consider marinating your steak ahead of time in a mixture of olive oil, garlic, and herbs.
- Don’t skip soaking the fries; it truly makes for a crisper texture.
- If you want even crispier fries, try the double-fry technique: fry once at lower temperatures, allowing them to cool, then fry a second time at higher temperatures.
Create your own unique dipping sauce by mixing in a little sriracha or garlic into the honey Dijon aioli for added flavor!
When you plate this beautiful steak frites, take a moment to absorb the aroma and anticipation of each bite. Whether it’s a weekday dinner or a special occasion, this dish always manages to impress. I encourage you to make it your own—experiment with seasonings, dips, and even accompaniments like a simple green salad or roasted vegetables. I hope you enjoy every delicious moment!
Recipe FAQs
Can I use a different cut of steak?
Absolutely! Cuts like flank or skirt steak can work well, though be aware they may require different cooking times for tenderness. Just be sure to slice them against the grain for the best texture.
How can I make my fries even crispier?
To achieve extra-crispy fries, consider double-frying them. This means frying them at a lower temperature first, allowing them to cool before frying again at a higher temperature until golden brown. It’s a bit more effort, but the results are worth it!
What do you suggest for variations on the aioli?
You can easily customize the honey Dijon aioli by adding flavors like minced garlic, chopped fresh herbs, or even a dash of lemon juice for brightness. It’s a versatile condiment that pairs beautifully with both steak and fries.
Is this dish suitable for meal prep?
While steak is best enjoyed fresh, the fries can be prepped ahead and reheated. Just make sure to store them in the fridge to maintain their texture, and reheat in the oven for a crisp bite!
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📖 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: Main Dishes
- Method: Frying
- Cuisine: French
Description
This Steak Frites with Honey Dijon Aioli brings irresistible flavor to your plate with a perfectly seared steak paired with crispy fries and a zesty aioli. It’s simple to prepare and ideal for those seeking a satisfying dinner at home.
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 the potato sticks 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 they turn golden brown, about 5-7 minutes for each batch; drain on paper towels afterward.
- Season the steak with salt and pepper, then sear it in a hot skillet for 4-5 minutes per side for medium-rare.
- Serve the sliced steak alongside the fries, garnished with fresh herbs if desired.
Notes
Ensure the oil is at the right temperature before frying to achieve crispy fries.
You can add additional spices to the steak for extra flavor if preferred.
Let the fries drain on paper towels to reduce excess oil.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 500mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
