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Bistro Steaks and Frites
Recipes
Bistro Steaks and Frites
4 servings
35 minutes total

Ingredients

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

Steps

    1. Preheat oven to 425°F. Preheat grill (or grill pan) on medium-high. Chop basil finely. Coat steaks with 1 tablespoon oil and 2 teaspoons seasoning; wash hands. Let stand 10 minutes to marinate.
    2. Bake fries following package instructions.
    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 basil, cheese, and remaining 1 teaspoon seasoning 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.

    Chef's Tip: Add extra bake time for crispier fries.

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.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 550, Total Fat 28g, Sat Fat 8g, Trans Fat 0g, Chol 160mg, Sodium 890mg, Total Carb 25g, Fiber 1g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 52g, Vitamin D 0%, Calc 6%, Iron 20%, Potassium 20%