Steak Strips Crispy Fries (Printable)
Tender seared steak with crispy oven fries, fresh veggies, and tangy mustard-mayo sauce all in one bowl.
# What You’ll Need:
→ Steak
01 - 1 lb sirloin steak, cut into ½-inch strips
02 - 1 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1 tsp black pepper
05 - ½ tsp chili flakes (optional)
06 - Salt, to taste
→ Crispy Fries
07 - 1.3 lb russet potatoes (or frozen fries)
08 - 3 tbsp vegetable oil
09 - 1 tsp smoked paprika
10 - Salt, to taste
→ Vegetables & Toppings
11 - 1 red onion, thinly sliced
12 - 1 cup cherry tomatoes, halved
13 - 1 avocado, diced
14 - 2 tbsp chopped fresh parsley
→ Sauce
15 - 3 tbsp mayonnaise
16 - 1 tbsp Dijon mustard
17 - 1 tbsp ketchup
18 - 1 tsp lemon juice
19 - Salt and pepper, to taste
# How To Make:
01 - Preheat oven to 425°F. Cut potatoes into even fry-shaped sticks and toss with vegetable oil, smoked paprika, and salt. Spread in a single layer on a baking sheet. Bake for 25 minutes, flipping halfway through, until golden and crispy. Alternatively, bake frozen fries according to package directions.
02 - In a mixing bowl, combine the sirloin strips with olive oil, garlic powder, black pepper, salt, and chili flakes. Toss to coat evenly and let rest while the fries bake.
03 - Heat a large skillet over high heat until smoking. Add the seasoned steak strips in a single layer, working in batches if needed. Sear for 1 to 2 minutes per side until deeply browned but still pink inside. Transfer to a plate and let rest briefly.
04 - Whisk together mayonnaise, Dijon mustard, ketchup, lemon juice, salt, and pepper in a small bowl until smooth and well combined.
05 - Divide the crispy fries among four bowls. Arrange steak strips over the fries, then top with sliced red onion, halved cherry tomatoes, diced avocado, and chopped parsley. Drizzle generously with the prepared sauce and serve immediately.
# Expert Advice:
01 -
- It transforms simple fridge staples into something that feels like a restaurant meal without the wait or the bill.
- The creamy tangy sauce ties every element together and you will want to put it on everything afterwards.
02 -
- Overcrowding the skillet will steam the steak instead of searing it so cook in batches if needed and resist the urge to stir constantly.
- Letting the fries cool for even two minutes on the pan before assembling helps them hold their crunch against the sauce.
03 -
- Let your steak come to room temperature for twenty minutes before seasoning and cooking because cold meat straight from the fridge never sears properly.
- The secret to fries that stay crisp is a light dusting of cornstarch before oiling, a restaurant trick that works beautifully at home.