Steak Frites with Honey Dijon Aioli
Steak Frites with Honey Dijon Aioli is a delightful symphony of flavors and textures that brings the essence of French bistro dining right to your kitchen. The tender, juicy steak seared to perfection pairs beautifully with crispy, golden fries, while the creamy honey Dijon aioli adds a zesty twist that elevates this dish. Each bite offers a comforting combination of rich flavors and satisfying crunch, perfect for a cozy dinner or an occasion to impress.
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My first encounter with Steak Frites happened on a charming Parisian street patio. The moment I tasted the perfectly cooked steak alongside those crispy fries dipped in aioli, I knew I had to recreate this experience at home. This dish embodies indulgence but with straightforward preparation that makes it accessible even for weeknight cooking. If you’re on the hunt for a dish that feels gourmet yet is easy to whip up, you’ll find that this recipe shines with simplicity and flair. So, gather your ingredients and get ready for a delicious experience!
Why You’ll Love This Recipe
- Simple & Quick: Whip up this restaurant-quality dish in just about an hour!
- Irresistible Flavor: Juicy steak paired with crunchy fries bathed in a creamy, tangy aioli.
- Eye-Catching Appeal: A stunning plate that’s sure to impress your dinner guests.
- Flexible Serving: Perfect for a romantic dinner, a family feast, or even a cozy weekend treat.
- Diet-Friendly Options: Adjust the aioli for vegan or gluten-free options with ease.
Ingredients You’ll Need
- 1 ribeye or sirloin steak (1-inch thick): The star of the dish, providing rich flavor and tenderness. Ribeye offers marbling that enhances juiciness, while sirloin is a leaner option.
- 2 large starchy potatoes (russets recommended): These potatoes yield the best crispy fries. If you’re in a pinch, Yukon Golds can work as a substitute.
- 3 tablespoons extra virgin olive oil: Used for frying the potatoes. Your choice of oil affects the flavor, so choose a quality extra virgin for depth.
- Salt (to taste): Essential for seasoning both the steak and fries, bringing out all the flavors.
- Pepper (to taste): Freshly ground pepper adds a touch of spice, enhancing the overall taste experience.
- Fresh herbs (optional, for garnish): A sprinkle of parsley or chives adds a pop of color and freshness to your plate.
How to Make Steak Frites with Honey Dijon Aioli
Prepare the Potatoes: Begin by washing and peeling the 2 large russet potatoes. Cut them into ½-inch sticks, creating the perfect fry shape. Soak the potato sticks in cold water for at least 30 minutes; this helps to remove excess starch, leading to crispier fries.
Heat the Oil: In a deep skillet, heat 3 tablespoons of extra virgin olive oil to 350°F (175°C). You can test the oil’s readiness by dropping in a small piece of potato – it should sizzle and bubble when it’s hot enough.
Fry the Potatoes: Carefully add the soaked potatoes in batches to the hot oil. Fry each batch until they turn a beautiful golden brown, approximately 5-7 minutes. Use a slotted spoon to transfer them to a plate lined with paper towels, allowing any excess oil to drain off.
Season and Sear the Steak: While the fries are frying, season your 1-inch thick ribeye or sirloin steak generously with salt and pepper. In a separate hot skillet (preferably cast iron), sear the steak for 4-5 minutes on each side for medium-rare doneness. Look for a crispy, brown exterior with a juicy pink center – it sounds simple, but it’s a game of timing!
Serve and Garnish: Once cooked to perfection, let the steak rest for a few minutes before slicing against the grain. Plate your steak slices alongside the fries, garnished with fresh herbs if desired. Serve with honey Dijon aioli for dipping or drizzling – trust me, it takes this meal to a whole new level!
Storing & Reheating
For best flavor and texture, enjoy your steak frites immediately after preparation. However, if you have leftovers, store the fries at room temperature for up to an hour, then transfer to an airtight container for refrigeration for up to 3 days. To reheat, place them in the oven at 375°F (190°C) for about 10-15 minutes until crispy again. The steak can be stored in the fridge for 2-3 days, but take care as reheating can alter its tenderness.
Chef’s Helpful Tips
- Avoid soggy fries: Ensure that your potatoes are well-soaked and thoroughly dried before frying.
- Check steak temperature: Invest in a meat thermometer if possible. For medium-rare, aim for an internal temperature of 135°F (57°C).
- Adjust frying times: Depending on your stovetop, frying times may vary. Keep a close eye to prevent burning.
- Fresh herb options: Don’t hesitate to experiment with herbs; rosemary and thyme complement steak beautifully.
- Make-ahead aioli: Prepare your honey Dijon aioli a day in advance for flavors to meld perfectly; store it in a sealed container in the fridge.
Steak Frites with Honey Dijon Aioli represents not just a meal but an experience. With each tender bite, you’re transported back to simple cafés, savoring the rich traditions of French cuisine. This dish invites creativity – whether you play with seasonings, try different types of steak, or even serve the fries with varied dips, the possibilities are endless.
In the end, don’t hesitate to make this recipe your own. Enjoy the delightful combination of steak and fries, tailored to your taste preferences. Gather your loved ones and share this comforting creation that guarantees smiles and satisfied appetites.
Recipe FAQs
Can I use a different type of steak?
Absolutely! While ribeye and sirloin are popular choices for steak frites, you can use other cuts like flank steak or filet mignon. Just ensure you adjust cooking times based on the thickness and fat content of the steak to achieve your preferred doneness.
How do I make the honey Dijon aioli from scratch?
Creating the aioli is simple! Combine ½ cup mayonnaise, 1 tablespoon honey, 1 tablespoon Dijon mustard, and a squeeze of lemon juice to brighten the flavors. Mix well and season with salt and pepper to taste. Feel free to play around with the proportions based on your preference.
What can I substitute for the potatoes?
If you’re looking to switch things up or need a lower-carb option, sweet potatoes are a fantastic alternative. You could also try frozen French fries for a quicker option—they won’t have the home-cooked quality, but they’ll still pair wonderfully with steak!
Can I serve this dish with other sides?
While steak frites is traditionally served with fries, feel free to serve it with a fresh salad or grilled vegetables for a well-rounded meal. The honey Dijon aioli can also double as a dressing for your salad, bringing that yummy flavor throughout the dish.
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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
Enjoy the irresistible flavor of Steak Frites with Honey Dijon Aioli, a perfect combination of juicy steak and crispy fries. This simple recipe showcases fresh ingredients and offers a quick yet comforting dining experience.
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
Fresh herbs can enhance the flavor and presentation of the dish.
Ensure potatoes are soaked to achieve the perfect fry texture.
Adjust the cooking time for steak based on desired doneness.
Nutrition
- Serving Size: 1 serving
- Calories: 800
- Sugar: 1g
- Sodium: 900mg
- Fat: 43g
- Saturated Fat: 10g
- Unsaturated Fat: 33g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 7g
- Protein: 37g
- Cholesterol: 100mg
