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
LOADED MEDITERRANEAN CAULIFLOWER FRIES
Provided by Geoffrey Zakarian
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the loaded fries: Preheat the oven to 425 degrees F. Put a baking sheet in the oven for 10 minutes to heat up.
- Toss the frozen cauliflower fries with 1 tablespoon of the za'atar and season with salt and pepper. Place on the hot baking sheet and bake until crispy and hot, 13 to 15 minutes depending on your oven.
- While the fries are cooking, in a medium bowl, combine the parsley, onion, olives, olive oil, pepperoncini, cucumber and the remaining 1 1/2 teaspoons za'atar. Season with pepper (the olives are salty).
- For the yogurt sauce: Combine the yogurt, mint, capers, coriander, lemon zest and juice and some hot sauce in a small mixing bowl. You may add more or less lemon juice depending on how thick your yogurt is, or how tart you would like your sauce. Season with salt and pepper.
- To finish, spread the yogurt sauce on the bottom of a plate. Place the crispy fries on top of the sauce. Top with the cucumber-olive salad and finish with the crumbled feta.
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-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.
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
TOM'S OVEN STEAK FRIES
So easy! The prep for this recipe takes less than 5 minutes! The result is delicious fries that my whole family loves. Dip them in ketchup, honey mustard, ranch, or your favorite dipping sauce! This is tweaked (only very slightly) from the Oven Steak Fries recipe from FlyLady.com.
Provided by Pale Rose
Categories Potato
Time 45m
Yield 2-3 dozen fries, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Combine oil, paprika, cumin, salt, and pepper in a large bowl.
- Place potato wedges in the bowl and coat with spices.
- Transfer potato wedges to a large ungreased baking sheet (do not overcrowd).
- Bake until the potato wedges are golden and crisp (about 40 minutes). Serve immediately!
Nutrition Facts : Calories 257.8, Fat 10.5, SaturatedFat 1.5, Sodium 595.7, Carbohydrate 37.9, Fiber 5, Sugar 1.7, Protein 4.5
MEDITERRANEAN STEAK FRIES
From First Magazine, July 25, 2005. Borrow a trick from Belgian-style cafes to take fries to the next level; roll sheets of wax paper into cones and fill with fries, then place in vases for creative holders.
Provided by JackieOhNo
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees.
- Place fries in single layer on foil-lined baking sheet; sprinkle with Mediterranean seasoning. Bake 20 minutes, or until crispy.
- In bowl, combine mayonnaise, shallots, lemon juice, garlic, mustard, anchovies and pepper; serve wtih steak fries.
Nutrition Facts : Calories 158.9, Fat 13.1, SaturatedFat 1.9, Cholesterol 10.2, Sodium 297.9, Carbohydrate 10.7, Fiber 0.1, Sugar 2.6, Protein 0.6
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 our updated version of classic Steak Frites, slices of tender filet mignon are pan-seared and served with crisp oven-baked fries and Dijon mustard. Mixed greens and a glass of red wine complete the meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. Place two baking sheets in oven. Peel potatoes; cut into 1/4-inch sticks. Place in a bowl; toss with olive oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Carefully remove baking sheets from oven; coat with cooking spray. Divide potatoes between the hot baking sheets in a single layer. Bake, tossing occasionally, until golden brown, 20 to 30 minutes.
- While potatoes are cooking, heat a cast-iron or heavy skillet over medium heat until very hot. Place filet slices in a layer of plastic wrap; lightly pound with the flat side of a meat tenderizer until 1/2 inch thick. Season steaks on both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Sear in hot skillet until browned on both sides and medium rare in center, about 2 minutes per side. Serve immediately with fries and Dijon mustard.
Nutrition Facts : Calories 378 g, Cholesterol 70 g, Fat 12 g, Fiber 3 g, Protein 28 g, Sodium 625 g
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