Steak Strips and Crispy Fries (Printable)
Juicy steak strips with crispy fries, fresh vegetables, and a smoky tangy sauce in one hearty bowl.
# What You'll Need:
→ Steak
01 - 1.1 lbs sirloin steak, cut into 1/2-inch strips
→ Fries
02 - 1.3 lbs frozen or fresh French fries
03 - 2 tbsp vegetable oil
04 - Salt, to taste
→ Vegetables
05 - 1 cup cherry tomatoes, halved
06 - 1 cup mixed salad greens
07 - 1/2 red onion, thinly sliced
08 - 1 avocado, sliced
→ Sauce
09 - 1/2 cup mayonnaise
10 - 2 tbsp ketchup
11 - 1 tbsp Dijon mustard
12 - 1 tsp smoked paprika
13 - 1 tbsp lemon juice
14 - Salt and black pepper, to taste
→ Optional Toppings
15 - 1/4 cup shredded cheddar cheese
16 - 2 tbsp chopped fresh parsley
# Steps:
01 - Preheat the oven to 425°F. Arrange the fries on a baking sheet, toss with vegetable oil and a pinch of salt, and bake for 20 to 25 minutes until golden and crispy, tossing halfway through.
02 - Pat the steak strips dry with paper towels. Heat a skillet over high heat with a light drizzle of oil. Sear the strips for 1 to 2 minutes per side until cooked to your preferred doneness. Season with salt and pepper, then set aside to rest.
03 - In a small bowl, whisk together the mayonnaise, ketchup, Dijon mustard, smoked paprika, lemon juice, and a pinch each of salt and black pepper until smooth and well combined.
04 - Halve the cherry tomatoes, thinly slice the red onion, and cut the avocado into slices. Set the mixed salad greens and prepared vegetables aside.
05 - Layer a bed of crispy fries in each bowl. Top with salad greens, cherry tomatoes, red onion, and avocado slices. Arrange the rested steak strips over the top.
06 - Drizzle the prepared sauce generously over each bowl. Sprinkle with shredded cheddar cheese and chopped parsley if desired. Serve immediately while hot.
# Expert Tips:
01 -
- It gives you steakhouse satisfaction with the casual fun of loaded fries all in one bowl.
- The smoky paprika sauce ties everything together so well you will want to put it on everything.
02 -
- Dry your steak strips thoroughly before searing because any moisture left on the surface will steam the meat instead of giving you that gorgeous crust.
- Let the steak rest after cooking for at least three minutes so the juices redistribute and every bite stays tender.
03 -
- Slice the sirloin against the grain and on a slight diagonal for the most tender bites every single time.
- Make a double batch of the smoky sauce because you will absolutely want it on sandwiches, burgers, and roasted vegetables later in the week.