This is the main content.
Bistro Steaks and Frites
Recipes
Bistro Steaks and Frites
4 servings
35 minutes total

Ingredients

  • 1 tablespoon fresh basil
  • 1 ½ lb bonless grilling steaks (such as New York strip, ribeye, or tenderloin)
  • 1 tablespoon + 1 teaspoon canola oil
  • 3 teaspoons Bakery bread dip seasoning, divided
  • 13 oz frozen french fries
  • 3 tablespoons shredded Parmesan cheese blend
  • 1 tablespoon balsamic glaze (optional)

Steps

    1. Preheat oven to 450°F. Preheat grill (or grill pan) on medium-high. Chop basil leaves. Coat steaks with 1 tablespoon oil and 2 teaspoons seasoning; wash hands. Let stand 10 minutes to marinate.
    2. Bake fries following package instructions. Note: Add extra bake time for crispier fries.
    3. Meanwhile, grill steaks 3–4 minutes on each side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5 minutes before slicing; temperature will rise 5–10°F during this time.
    4. Combine remaining 1 teaspoon seasoning, basil, and cheese in medium bowl; add fries and toss to coat. Stir in remaining 1 teaspoon oil until evenly coated. Drizzle steaks with glaze, if using. Serve.
    NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ¼ recipe serving: Calories 580, Total Fat 28g, Sat Fat 8g, Trans Fat 0g, Chol 160mg, Sodium 960mg, Total Carb 28g, Fiber 3g, Sugars 1g, Protein 54g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 20%