Steak Frites

Prep: 10 minutes; Cook: 32 minutes; Stand: 25 minutes.

Yield: Makes 4 servings (serving size: 4 ounces steak and 1/4 of the fries)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 287
  • Fat: 8g
  • Saturated fat: 3g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.0g
  • Protein: 26g
  • Carbohydrate: 27g
  • Fiber: 3g
  • Cholesterol: 48mg
  • Iron: 4mg
  • Sodium: 353mg
  • Calcium: 28mg


  • 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. 1. Preheat oven to 450°. Coat a baking sheet with cooking spray.
  2. 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. 3. Place oven rack at highest position; preheat broiler. Coat a broiler pan with cooking spray.
  4. 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. 5. Divide steak and fries evenly among plates. Garnish with parsley, if desired. Serve immediately with mustard.
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