Steak Frites

Yunhee Kim
Prep: 10 minutes; Cook: 32 minutes; Stand: 25 minutes.
Makes 4 servings (serving size: 4 ounces steak and 1/4 of the fries)


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1 pound peeled baking potatoes, cut into 1/4-inch-thick strips
1 teaspoon extra-virgin olive oil
1 teaspoon chopped fresh rosemary
3/4 teaspoon sea salt, divided
1/4 cup red wine vinegar
1 tablespoon whole-grain Dijon mustard, plus more for serving
2 teaspoons coarse black pepper
2 teaspoons chopped fresh thyme
1 pound lean flank steak
2 teaspoons freshly minced parsley, for garnish


1. Preheat oven to 450°. Coat a baking sheet with cooking spray.

2. Toss potatoes with oil; add rosemary and 1/2 teaspoon salt. Place in a single layer on baking sheet. Bake 20–22 minutes or until golden, tossing halfway through. Remove from oven, and gently loosen with a spatula; keep warm.

3. Place oven rack at highest position; preheat broiler. Coat a broiler pan with cooking spray.

4. Whisk together the vinegar, mustard, pepper, thyme, and remaining 1/4 teaspoon salt in a large dish. Add steak; marinate at room temperature 20 minutes, turning occasionally. Broil for 6–7 minutes per side or to desired degree of doneness. Remove from oven; let stand for 5 minutes. Cut into 4 equal portions.

5. Divide steak and fries evenly among plates. Garnish with parsley, if desired. Serve immediately with mustard.

Created date

January 2009

Nutritional Information

Calories 287
Fat 8 g
Satfat 3 g
Monofat 4 g
Polyfat 0.0 g
Protein 26 g
Carbohydrate 27 g
Fiber 3 g
Cholesterol 48 mg
Iron 4 mg
Sodium 353 mg
Calcium 28 mg