Steak, Fries and Good Vibes: Steak Frites aka Steak and Potatoes
I hope you don’t have set dinner plans yet, because this needs to be your next meal whether it be for the holidays, a week night meal or weekend meal. This is where casual meets classy and I am here. for. it! Juicy tender steaks that are cooked to perfection in under 5 minutes that get paired with crispy and crunchy on the outside, but soft on the inside french fries, plus a glass of vino to top it off. It does not get any better than that, oh this meal is such a treat!
If you didn’t already know, “steak frites” comes from the French. This is their version of steak and potatoes and that literally is what “steak frites” means: steak and potatoes. Frankly, if I am being honest, I like their version of steak and potatoes better than ours, mostly because I am french fry obsessed. So, if you are anything like me and you are also french fry obsessed you will not only love this meal as a whole, but you would specifically love these herb and garlic air fryer french fries.
I absolutely love this meal because this is a meal where I feel casual and classy at the same time. I almost feel like I could be in a little Paris cafe with the steak, the french fries, the bottle of wine and to top it off I like to throw on some dinner music. It is pure bliss for that moment in time. Especially when gathered around the dinner table sharing this meal with the ones I love, it really just gives you all the feels and good vibes!
Now, let’s talk steak. When it comes to the steak, I am typically a filet mignon girl all the way. I just love the tenderness and flavor of the steak. But, that type of protein is not always budget friendly. So, if you are looking for something comparable in texture and taste, but more budget friendly, NY strip steak is the way to go! It is just as good and doesn’t break the bank.
With this recipe I am also showing you another way to easily cook steaks in under 5 minutes! Can you believe that... in just under 5 minutes you can have the most perfect juicest meal. My filet mignon recipe is fantastic, but it is a different type of steak that also gets cooked differently. Spoiler alert: those get grilled.
So, with this 5 minute method, they simply get seared on both sides in a pan on the stove. I like to keep the steaks simple by seasoning them with just salt and pepper and then searing them in olive oil on both sides for 4 minutes per side. This will cook them to a medium rare. If you like your steaks a little more cooked, then I suggest keeping them on a bit longer (1-2 minutes). I keep the steaks simple because I like to really taste the flavor of them. I paired this dish with a black peppercorn sauce and let me tell ya, it tastes great with not only the steaks, but the fries too! So, you can put the ketchup and barbecue sauce down.
With all of that being said, doesn’t this look like a meal you and your loved ones deserve right now, I think so!
I would love feedback and to see how your dish turned out. Please tag @prettyplatebymichelle or #prettyplatebymichelle on instagram if you made this dish and felt all those Paris vibes.
Serves 5, INGREDIENTS: For the NY Strip Steaks and Black Peppercorn Sauce
2 NY strip steaks, fat removed/trimmed
2 TBSP olive oil
2 TSP black peppercorns, grinder and crushed
1 Shallot, thinly sliced
Fresh lemon juice from half a lemon
1/2 Cup half and half
1/4 Cup basil Hayden whiskey bourbon OR bourbon, you can also use cognac
1 Cup beef broth
1 TSP minced garlic
1 TSP coarse dijon mustard
1/2-1 TBSP flour, sifted and whisked in sauce to thicken
Begin by trimming the fat off your NY strip steaks. Once done, season both sides with salt and pepper. Set aside.
Thinly slice your shallots. Set aside. Slice your lemon in half and set aside.
Place 2 TSP black peppercorns in a grinder, grind and crushed for about 5 minutes until they are finely crushed. Set aside.
Heat 2 TBSP olive oil over medium heat. Once hot add your seasoned room temperature steaks. Cook on both sides for 4 minutes for medium rare. If you would like them cooked a bit more I would suggest adding another minute or two. When done, remove from heat and set aside on a cutting board to rest while you make the sauce.
Begin making the peppercorn sauce by adding your sliced shallots and minced garlic to the same pan the steaks were cooked in (you want the steak juices). Cook for about 2-3 minutes over medium heat while scraping up the bottom of the pan until the shallots are tender and translucent (Make sure the garlic does not burn).
Bring your heat to medium low and carefully add your basil hayden whiskey bourbon. Cook for a minute or two while mixing in with the shallots and garlic. NOTE: the liquid will reduce.
Add your beef broth and lemon juice. Whisk to mix.
Add your half and half creamer, 2 TSP grinder black peppercorns and dijon mustard. Whisk again to mix. Simmer the sauce for 2 minutes.
Sift in your flour to thicken. NOTE: I would start with 1/2 TBSP and whisk. If it is still a bit thin and needs to thicken a bit more I would add a little more at a time. Simmer over low heat for another 3-5 minutes to fully thicken.
When done, slice your steaks and remove the sauce from heat and serve both immediately.
Serves 5, INGREDIENTS: For the Herb and Garlic Airfryer Friets “Fries”
2 Russet potatoes cut in match sticks
2 TBSP olive oil
1 TBSP garlic powder
1/2 TSP black pepper
1 TSP salt
1 TSP dried parsley
Peel your potatoes, once peeled wash and pat dry.
Slice both ends off of a potato. Then, turn the potato, lengthwise cut one a thin end off so you have a flat surface.
Flip the potato on the flat surface side and begin slicing lengthwise. Lay each slice on it on its side and slice into french fry sticks. Continue this process with your remaining two potatoes.
Place all french fry sticks into a large bowl. Add all remaining ingredients: 2 TBSP olive oil, 1 TBSP garlic powder, 1/2 TSP black pepper, 1 TSP salt and 1 TSP dried parsley. Mix well.
Preheat your air fryer to 380 degrees. Once done, add as many french fries as you can without over crowding. Air fry at 380 degrees for 30 minutes, turning them over at the half way point. NOTE: When there are about 3 minutes left shake and turn them again, I would suggest maybe on their sides so all parts get evenly cooked.
When done, remove from airfryer and let cool. Serve immediately with steak or your choice of protein.
PRETTY PLATE KITCHEN ITEMS USED: