Steak Strips and Crispy Fries (Printable)
Tender steak strips with golden fries, fresh veggies, and smoky sauce in one hearty bowl.
# What You'll Need:
→ Meat
01 - 1.1 lbs sirloin steak, cut into ½-inch strips
→ Fries
02 - 1.3 lbs frozen or fresh French fries
03 - 2 tablespoons vegetable oil
04 - Salt, to taste
→ Vegetables
05 - 1 cup cherry tomatoes, halved
06 - 1 cup mixed salad greens
07 - ½ red onion, thinly sliced
08 - 1 avocado, sliced
→ Sauce
09 - ½ cup mayonnaise
10 - 2 tablespoons ketchup
11 - 1 tablespoon Dijon mustard
12 - 1 teaspoon smoked paprika
13 - 1 tablespoon fresh lemon juice
14 - Salt and black pepper, to taste
→ Optional Toppings
15 - ¼ cup shredded cheddar cheese
16 - 2 tablespoons chopped fresh parsley
# How To Make It:
01 - Preheat the oven to 425°F. Spread the fries on a baking sheet, drizzle with vegetable oil, and season with a pinch of salt. Bake according to package directions until golden and crispy, about 20 to 25 minutes, tossing halfway through for even browning.
02 - Pat the steak strips dry with paper towels. Heat a skillet over high heat with a light coating of oil. Sear the strips for 1 to 2 minutes per side until they reach your preferred doneness. Season generously with salt and pepper, then transfer to a plate and let rest.
03 - In a small mixing bowl, whisk together the mayonnaise, ketchup, Dijon mustard, smoked paprika, and lemon juice. Season with salt and pepper to taste and stir until fully smooth and combined.
04 - Halve the cherry tomatoes, thinly slice the red onion, slice the avocado, and set the mixed salad greens aside ready for assembly.
05 - Divide the crispy fries among four bowls to form the base. Layer salad greens, cherry tomatoes, red onion, and avocado over the fries. Arrange the rested steak strips on top.
06 - Drizzle the prepared sauce generously over each bowl. Sprinkle with shredded cheddar cheese and chopped parsley if desired. Serve immediately while the fries are still hot and crispy.
# Expert Tips:
01 -
- The smoky, tangy sauce pulls every ingredient together like it was always meant to be this way.
- You get steakhouse satisfaction with zero fuss and a big bowl of fries as the reward.
02 -
- Do not crowd the steak in the pan or it will steam instead of sear, cook in two batches if your skillet is on the smaller side.
- Letting the steak rest for even three minutes before slicing keeps the juices in the meat instead of pooling on your cutting board.
03 -
- A cast iron skillet holds heat better than any other pan for getting that steakhouse quality sear on the strips.
- Double the sauce recipe because you will want extra for dipping fries that fall off the side of the bowl.