SHEET PAN STEAK AND FRIES RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, salt, pepper, garlic, italian seasoning, freshly grated parmesan cheese, top sirloin steaks, fresh parsley, garlic butter
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375˚F (190˚F).
- Place potatoes in a single layer onto one of a greased baking sheet and drizzle with olive oil, and season with salt, pepper, garlic, Italian seasoning, and Parmesan, gently tossing to combine.
- Bake for 20-25 minutes, or until golden brown and crisp, tossing occasionally.
- Preheat oven to broil.
- Season steaks with salt and pepper, to taste, and place onto the opposite side of the prepared baking sheet in a single layer.
- Place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium-rare, or until desired doneness.
- Serve immediately with garlic butter, and top with parsley. Enjoy!
Nutrition Facts : Calories 610 calories, Carbohydrate 27 grams, Fat 39 grams, Fiber 2 grams, Protein 35 grams, Sugar 1 gram
PARISIAN-STYLE STEAK FRITES
When we lived in Geneva, there was a famous restaurant that only served one thing: entrecote. Also known as steak-frites, it's thin-sliced hanger steak cooked to order, covered in the most addictive herb butter sauce I've ever had. People literally line up out the door every night to get in--and this is why. After playing with several bloggers' guesses about the sauce ingredients, including some that involved chicken livers, this combination came pretty darn close to our memory of the experience. Serve with shoestring fries.
Provided by gremlinhill
Categories World Cuisine Recipes European French
Time 34m
Yield 4
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a heavy skillet over medium-high heat. Cook steaks to desired doneness, about 5 minutes per side for medium; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate to rest.
- Place shallots in the skillet and cook until beginning to soften, about 2 minutes. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add broth and anchovy; cook until thickened to sauce consistency, 2 to 3 minutes. Remove skillet from heat; whisk butter in gradually. Stir parsley, chervil, and thyme into the sauce. Puree sauce in the skillet with an immersion blender until smooth.
- Cut steaks into thin slices across the grain; spoon sauce over slices.
Nutrition Facts : Calories 370.4 calories, Carbohydrate 1.5 g, Cholesterol 96.1 mg, Fat 26.4 g, Fiber 0.1 g, Protein 27.8 g, SaturatedFat 12.5 g, Sodium 255.4 mg, Sugar 0.3 g
STEAK FRITES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 1/2 to 2 inches oil in a deep frying pan over medium heat to 325 F degrees. Cut potatoes into thin slices lengthwise. Cut each slice into thin shoestring strips. Place cut potatoes on paper towels. Place 2 generous handfuls of potatoes at a time into hot oil, in 2 batches. Par cook the potatoes 2 minutes and transfer to a towel lined plate. Raise heat to medium high up to 375 degrees F. Allow oil to rise to a higher temperature, 3 to 5 minutes. Return potatoes to oil in 2 batches to crisp them, cooking them to a deep, golden brown color, another 2 to 3 minutes per batch. Remove potatoes from oil to clean towels to drain. Season with fine salt and serve.
- For steaks, heat a large nonstick skillet over high heat. Add a little oil to the pan, 1 turn. Season steaks with salt and pepper. Place steaks in skillet and sear 2 minutes on each side. Reduce heat to medium and cook steaks 6 minutes longer for medium rare, 8 for medium to medium well. Remove steaks to a warm plate to rest. Add 2 tablespoons butter and the shallots to the pan. Cook shallots 2 or 3 minutes, add flour to the pan and cook a minute longer. Whisk wine into pan and lift pan drippings up. Add the last tablespoon of butter and remove the pan from the heat. Spoon wine and shallot sauce over the steaks and serve with hot, shoestring potatoes.
STEAK FRIES
Thick-cut fries are a perfect complement to steaks and hearty burgers.
Provided by Andrew Pyzdek
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Mix olive oil and grill seasoning together in a large bowl. Add potato wedges and toss to coat.
- Line 2 baking sheets with aluminum foil. Crumple up foil slightly and grease with cooking spray. Arrange potato wedges on the foil so that they are not touching and have enough room to cook.
- Bake in the preheated oven, turning once, until brown and crispy, about 25 minutes.
Nutrition Facts : Calories 228.1 calories, Carbohydrate 38 g, Fat 7 g, Fiber 5 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 379.9 mg, Sugar 1.7 g
STEAK AND FRIES
Make and share this Steak and Fries recipe from Food.com.
Provided by KathyP53
Categories Steak
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Remove steaks from refrigerator. Sprinkle with sea salt and press 1/4 teaspoons of pepper into each side of steaks. Set aside.
- Pat potatoes until very dry with paper towels. Pour vegetable oil in large pot to a level of 1 1/2", (or heat oil as directed in deep fryer). Heat oil to temperature of 270 degrees. Cook potatoes in small batches until tender, 2-3 minutes. Do not allow to brown. Drain potatoes on paper towels and cool completely at room temperature (can make up to 3 hours in advance).
- Melt butter and olive oil in large, seasoned cast iron skillet over med-high heat. Sear steaks in skillet until browned and crusty, 6-7 minutes a side for medium rare. Transfer steak to warmed platter.
- Reheat oil in pot to 375 degrees. Ad potatoes and fry until brown and crispy, about 5 minutes. Drain on paper towels and immediately sprinkle with sea salt and pepper.
- Reheat cast iron skiller to med-high heat. Add Cognac to skillet and cook until liquid evaporates. Add cream and beef broth, boiling until sauce is reduced to about 1/3 cup, scraping to loosen browned bits in skillet. Season to taste.
- Spoon sauce on individual warmed plates, Top each with fillet. Serve fries along side fillets.
Nutrition Facts : Calories 1051.5, Fat 70.2, SaturatedFat 31.2, Cholesterol 197, Sodium 840, Carbohydrate 66.4, Fiber 8.4, Sugar 2.9, Protein 39.5
STEAK FRIES
Provided by Martha Stewart
Number Of Ingredients 3
Steps:
- Peel potatoes and square off sides and ends. Cut peeled potatoes into 10 to 12 large wedges per potato. Place in a large bowl and add cold water to cover by 1 inch, then let soak in the refrigerator at least 4 hours or up to 24 hours. Drain potatoes and spread on a clean kitchen towel and dry completely, patting off as much water as possible.
- Line baking sheets with a double thickness of paper towels. Heat 2 inches of oil in a heavy stockpot over medium heat to 300 degrees on a deep-fry thermometer. Working in batches and using a spider, lower potatoes into the oil (the temperature will drop significantly, to about 270 degrees, and slowly climb up again) and stir to separate. Cook just until softened (test one by breaking it in half; it should be almost completely cooked through), but not brown, about 3 minutes. Use a spider or slotted spoon to transfer to one of the prepared baking sheets to drain, spreading in a single layer. Allow oil to return to 300 degrees between each batch. (The potatoes can be blanched and left to drain on the prepared baking sheets for 4 hours in the refrigerator before finishing, replacing the paper towels as necessary.)
- Heat oil to 350 degrees.
- Again working in batches, add blanched potatoes to oil (the temperature will drop to about 340 degrees) and stir to separate. Cook until golden brown, 4 to 4 1/2 minutes. Use a spider or slotted spoon to transfer to prepared baking sheets to drain (replace paper towels if you are using the same baking sheets as above). Allow oil to return to 350 degrees between each batch.
- Sprinkle with salt and serve immediately.
STEAK-FRITES
In Belgium, steak-frites is practically one word. A steak without a mountain of Belgian fries and a pint of fresh beer is unthinkable. The two signature dishes of Belgium are moules-frites (mussels with fries) and steak-frites. My grandfather Charles, a butcher all his life, always said to choose meat that is marbled with tiny veins of fat.
Provided by Ruth Van Waerebeek
Categories Beef Potato Sauté Quick & Easy
Yield Serves 4
Number Of Ingredients 5
Steps:
- With a sharp knife, make small incisions, about 1 1/2 inches apart in the fat around the outside of each steak.
- Melt 3 tablespoons of the butter in a large heavy skillet or sauté pan over high heat until hot but not smoking. Add the steaks and sear for 1 minute on each side. Reduce the heat to medium. Season the steaks generously with salt and pepper and continue cooking, turning the steaks every other minute, until you see little pearls of blood come to the surface, about 6 to 8 minutes. The steaks should be cooked rare to medium for juicy, tender meat.
- Remove the steaks and place them on warmed plates. Over medium heat, deglaze the pan with the water and swirl in the remaining 2 tablespoons butter. Drizzle these pan juices over the meat and serve at once with fries.
STEAK AND FRIES SALAD
This is a very popular dish at restaurants in central Pennsylvania. Prepared sweet-and-sour dressing is good on this salad, too. -Nancy Collins, Clearfield, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- For dressing, whisk first 4 ingredients until sugar is dissolved. Cook potatoes according to package directions., Meanwhile, place a skillet coated with cooking spray over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from heat; let stand 5 minutes before slicing., To serve, divide lettuce, tomato and onion between 2 plates; top with potatoes, steak and cheese. Drizzle with dressing.
Nutrition Facts : Calories 513 calories, Fat 26g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 429mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 2g fiber), Protein 33g protein.
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