ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Steak Frites

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.