Steak Frites

By Joschef

It's hard to find a French bistro menu that doesn't serve up classic steak frites (or fries). Letting the steak rest after cooking keeps it juicy by allowing the juices to redistribute throughout the meat.

Ingredients

• 1-1/2 lb (680 g) yellow-fleshed potatoes, scrubbed
• 1 tbsp (15 mL) olive oil
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 1 lb (454 g) beef sirloin grilling steak, cut in 4 portions
• 2 tsp (10 mL) chopped fresh thyme
• 1/3 cup (75 mL) mayonnaise
• 1 tbsp (15 mL) chopped fresh chives
• 2 tsp (10 mL) Dijon mustard
• 1 tsp (5 mL) lemon juice

Preparation

Step 1

Cut potatoes into 1/2-inch (1 cm) thick wedges; toss with half each of the oil, salt and pepper. Spread on parchment paper–lined baking sheet; bake in 450 degrees F (230 degrees C) oven, turning once, until tender, about 30 minutes. Broil until golden brown, about 3 minutes.

Meanwhile, sprinkle steak with thyme and remaining salt and pepper. In skillet, heat remaining oil over medium-high heat; cook steak, turning once, until medium-rare, about 6 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes.

In small bowl, combine mayonnaise, chives, mustard and lemon juice. Serve along with steaks as dipping sauce for potatoes.