For steak frites, place steaks in a shallow baking dish. Whisk together the olive oil, brown sugar, balsamic vinegar, salt, thyme, rosemary, hot sauce and pepper; pour over steaks. Cover and marinate in the refrigerator for 4 hours or overnight, turning occasionally.
Recipe
Author
Midwest Nice, Amanda Gajdosik
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Description
Steak frites means “steak and fries.” Although it’s a commonly served meal in Europe, it’s also a favorite all-American combo.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Steak Frites | ||
| 2 (1-lb.) Hy-Vee Choice Reserve beef New York Strip steaks (or your favorite cut of steak) | ||
| ¼ c. Gustare Vita olive oil | ||
| 1 tbsp. packed That’s Smart! brown sugar | ||
| 1 tbsp. Gustare Vita balsamic vinegar | ||
| 2 tsp. kosher salt | ||
| 2 tsp. fresh thyme leaves | ||
| 2 tsp. fresh rosemary leaves | ||
| 2 tsp. Sweet Baby Ray’s hot sauce | ||
| ½ tsp. cracked black pepper | ||
| 1 (28-oz.) pkg. Ore-Ida frozen golden shoestring French fries | ||
| Flaky sea salt, for garnish | ||
| Hy-Vee mayonnaise, for serving | ||
| Roasted Garlic-Herb Butter | ||
| 1 garlic bulb, unpeeled | ||
| 2 tbsp. Gustare Vita olive oil | ||
| ½ c. Hy-Vee salted butter, softened | ||
| 1 tbsp. fresh thyme leaves | ||
| 1 tbsp. fresh rosemary leaves | ||
| ¼ tsp. cracked black pepper | ||
Things To Grab
- Shallow baking dish
- Whisk
- 2 small bowls
- Plastic wrap
- Heavy foil
- Wooden spoon
- Charcoal or gas grill
- Large baking sheet
- Tongs
- Cutting board
Directions
For garlic-herb butter, preheat oven to 350 degrees. Cut a ¼-in. slice off top of the garlic bulb to expose the top of the cloves; discard top. Place garlic, cut end up, on a sheet of heavy foil. Drizzle with oil. Bring foil up and around bulb to enclose. Roast for 35 to 45 minutes or until garlic is softened; cool. Preheat oven to 450 degrees.
Stir together softened butter, thyme, rosemary and pepper in a small bowl. Squeeze garlic bulb to pop out cloves into butter mixture. Stir until combined, breaking up cloves. Set butter mixture aside.
Remove steaks from refrigerator; let stand at room temperature for 30 minutes before grilling.
Preheat a charcoal or gas grill for direct cooking over high heat (500 degrees). Meanwhile, bake frozen shoestring potatoes at 450 degrees according to pkg. directions.
Remove steaks from marinade; discard marinade. Grill for 4 to 8 minutes or until steaks reach 135 degrees for medium-rare doneness or to desired doneness, turning halfway through. Transfer steaks to a cutting board. Top with some of the butter mixture; loosely cover with foil and let rest for 5 minutes.
To serve, top steaks with additional butter. Garnish with flaky sea salt, if desired. Serve with shoestring potatoes and mayonnaise for dipping.
Nutrition facts
Servings
1260 Calories per serving
Amounts Per Serving
- Total Fat: 92g
- Cholesterol: 190mg
- Sodium: 2070mg
- Total Carbohydrates: 54g
- Protein: 51g
Daily Values
0%
Iron 35%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 25%
Recipe Source:
Amanda Gajdosik, Midwest Nice