Steak Frites

Steak Frites


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

[Total: 4   Average: 5/5]

Years ago when I lived in France I was amazed at how such a pedestrian menu item could be so delicious. I can still remember eating my first Steak Frites dinner in Paris and I can still recall the incredible flavor. Steak Frites (steak and fries) is a very common and popular dish served in Brasseries throughout France. It is considered, by many, to be the national dish of both Belgium and France, which both claim to be the places of its invention. In honor of Bastille Day I’m sharing the perfect Bastille Day recipe. 

  • 1 1/2 Pounds Yellow Potatoes (Scrubbed)
  • 1 Tablespoon Olive Oil
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1 Pound Sirloin Grilling Steak (Cut Into 4 Portions)
  • 2 Teaspoons Chopped Fresh Thyme
  • 1/3 Cup Mayonnaise
  • 1 Tablespoon Chopped Fresh Chives
  • 2 Teaspoons Dijon Mustard
  • 1 Teaspoon Lemon Juice
  • 1/2 Teaspoon Worcestershire Sauce
  • 1/2 Teaspoon Sriracha Sauce
  1. Preheat oven to 450 degrees.
  2. Cut potatoes into 1/2 inch thick wedges. Add potato wedges in a medium-size bowl toss with 1/2 teaspoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon. pepper.
  3. Spread out onto parchment paper lined baking sheet. Place into oven and bake for 30 minutes until golden brown. Turn potatoes after 15 minutes.
  4. While potatoes are cooking place steak onto plate. Sprinkle steak with thyme and remaining kosher salt and pepper.
  5. In a grill pan or regular skillet, heat remaining olive oil over a medium-high heat. Cook steak, turning once, for 6 minutes (for medium-rare).
  6. Transfer to cutting board and tent with foil. Let stand for 10 minutes. Letting steak rest after cooking keeps it juicy by allowing juices to redistribute throughout meat.
  7. In a small-size bowl, combine mayonnaise, chives, mustard, lemon juice, Worcestershire sauce, and sriracha sauce. Serve along with steaks as dipping sauce for potatoes.
  8. Serves 4.
  9. © Victoria Hart Glavin


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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