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Steak Frites Salad Recipe

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4.3 from 6 reviews

A delicious and satisfying Steak Frites Salad combining crispy oven-baked fries and perfectly seared flank steak, tossed with fresh arugula, cucumber, and grape tomatoes, finished with a tangy homemade balsamic vinaigrette and crumbled blue cheese.

Ingredients

Fries and Seasoning

  • 1 (15-oz.) bag frozen French fries (about 4 cups)
  • 1/2 tsp sweet paprika
  • Kosher salt, to taste

Steak and Seasoning

  • 1 (1 1/2-lb.) flank steak, cut into 2 pieces against the grain
  • Freshly ground black pepper, to taste
  • 1 tsp kosher salt (for steak seasoning)
  • 1/4 tsp freshly ground black pepper (for steak seasoning)
  • 6 tbsp extra-virgin olive oil, divided

Dressing

  • 1 large shallot, finely chopped
  • 1/4 cup balsamic vinegar
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/4 tsp kosher salt (for dressing)
  • Salt and freshly ground black pepper, to taste
  • Remaining 4 tbsp extra-virgin olive oil (for dressing)

Salad Components

  • 8 oz English cucumber, halved and thinly sliced
  • 6 oz baby arugula (about 8 packed cups)
  • 1 1/2 cups grape tomatoes, halved
  • 2 oz crumbled blue cheese (about 1/2 cup)

Instructions

  1. Preheat and bake fries: Preheat your oven to 425ºF. Arrange the frozen French fries in a single layer on a baking sheet. Bake for about 25 minutes until fries are golden and crisp. Once done, sprinkle with sweet paprika and kosher salt, then carefully toss to combine.
  2. Prepare and cook steak: Season the flank steak pieces with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Heat 1 tablespoon of extra-virgin olive oil in a large cast-iron or heavy skillet over medium-high heat. Cook the steak pieces, flipping halfway through, until browned on both sides and cooked to medium-rare, which should take about 5 to 7 minutes per side. Transfer the steak to a cutting board and tent loosely with foil; let it rest for 10 minutes.
  3. Make the dressing base: Wipe excess oil from the skillet, leaving the browned bits at the bottom. Add the finely chopped shallot and 1 tablespoon of olive oil to the skillet. Cook over medium heat, stirring occasionally, until the shallot softens and becomes translucent, about 1 to 2 minutes.
  4. Prepare the balsamic reduction: Pour in the balsamic vinegar and cook, scraping the browned bits from the skillet bottom, until the vinegar is reduced by half, about 2 to 3 minutes. Remove the skillet from heat and transfer the vinegar mixture to a medium heatproof bowl.
  5. Finish the dressing: Whisk in the fresh lemon juice, Dijon mustard, and 1/4 teaspoon kosher salt into the vinegar mixture. While whisking constantly, slowly drizzle in the remaining 4 tablespoons of olive oil until the dressing emulsifies. Season with additional salt and freshly ground black pepper to taste.
  6. Assemble the salad: Thinly slice the rested steak against the grain. On individual plates, divide the cucumber slices, baby arugula, halved grape tomatoes, sliced steak, and crispy fries. Sprinkle with crumbled blue cheese and generously drizzle the homemade dressing over the salad before serving.

Notes

  • For best results, use a cast-iron skillet to achieve a good sear on the steak.
  • Resting the steak after cooking helps keep it juicy.
  • You can substitute blue cheese with feta or goat cheese if preferred.
  • The fries can be swapped with freshly cut potatoes if you prefer homemade fries.
  • Adjust the seasoning and dressing amounts to taste.

Find it online: https://lauracooks.com/steak-frites-salad-recipe/