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Steak Frites
with Creamy Mustard Sauce & Arugula Salad
35 MIN
2 Servings
From the Test Kitchen
“Steak frites,” or steak with french fries, is classic French bistro fare. For tonight’s take, we’re basting our steak with sumptuous garlic butter, and serving it with hearty, oven-roasted “frites.” (The leftover garlic butter makes a delicious topping for the potatoes.) Creamy mustard sauce perfectly cuts through the richness of the steak, while a simple arugula salad dressed with Meyer lemon vinaigrette adds a peppery finish.
Get Cooking-
NutritionPER SERVING
-
Calories730 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1/4-inch-thick sticks. Peel and finely chop the garlic. Quarter and deseed the lemon.
2
Roast the potatoes:
Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Roast 19 to 21 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven.
3
Cook the steak & make the garlic butter:
Once the potatoes have roasted for about 10 minutes, pat the steak dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned steak and cook 2 to 3 minutes on the first side, or until lightly browned. Flip and add the garlic and butter. Cook, frequently spooning the butter over the steak, 1 to 2 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Remove from heat. Leaving the garlic butter in the pan, transfer the cooked steak to a cutting board and let rest for at least 5 minutes
4
Make the vinaigrette:
While the steak cooks, in a bowl, combine 1/4 of the creamy mustard sauce and the juice of all 4 lemon wedges. Slowly whisk in 2 teaspoons of olive oil until well combined. Season with salt and pepper to taste.
5
Slice the steak:
Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain.
6
Make the salad & plate your dish:
Just before serving, place the arugula in a large bowl. Add enough of the vinaigrette to coat (you may have extra vinaigrette). Toss to mix; season with salt and pepper to taste. Transfer to a serving dish. Divide the sliced steak and roasted potatoes between 2 dishes. Drizzle the reserved garlic butter over the potatoes. Transfer the remaining creamy mustard sauce to a serving dish. Serve the salad and remaining creamy mustard sauce on the side. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1/4-inch-thick sticks. Peel and finely chop the garlic. Quarter and deseed the lemon.
2
Roast the potatoes:
Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Roast 19 to 21 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven.
3
Cook the steak & make the garlic butter:
Once the potatoes have roasted for about 10 minutes, pat the steak dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned steak and cook 2 to 3 minutes on the first side, or until lightly browned. Flip and add the garlic and butter. Cook, frequently spooning the butter over the steak, 1 to 2 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Remove from heat. Leaving the garlic butter in the pan, transfer the cooked steak to a cutting board and let rest for at least 5 minutes
4
Make the vinaigrette:
While the steak cooks, in a bowl, combine 1/4 of the creamy mustard sauce and the juice of all 4 lemon wedges. Slowly whisk in 2 teaspoons of olive oil until well combined. Season with salt and pepper to taste.
5
Slice the steak:
Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain.
6
Make the salad & plate your dish:
Just before serving, place the arugula in a large bowl. Add enough of the vinaigrette to coat (you may have extra vinaigrette). Toss to mix; season with salt and pepper to taste. Transfer to a serving dish. Divide the sliced steak and roasted potatoes between 2 dishes. Drizzle the reserved garlic butter over the potatoes. Transfer the remaining creamy mustard sauce to a serving dish. Serve the salad and remaining creamy mustard sauce on the side. Enjoy!
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