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Steak Frites

Steak Frites

with Truffle Aioli, Balsamic Ketchup & Mixed Green Salad

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Ah, Paris, je t'aime. We love the City of Lights, especially the classic bistro meal, steak frites. So much so, we decided to bring it home, your home! Succulent, seared bavette steaks are served alongside mounds of crispy frites. There’s a pas de deux of delicious dips; Balsamic vinegar-spiked ketchup and decadent, earthy truffle aïoli, and a zesty, dried cherry and walnut studded green salad to round it out. What’s not to love? Bon appétit!

Allergens:EggsTree NutsMilk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time10 minutes
Cooking difficultyHard
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Lemon

24 ounce

Potatoes

6 tablespoon

Mayonnaise

(ContainsEggs)

1 teaspoon

Garlic Powder

2 g

Truffle Zest

6 tablespoon

Ketchup

5 teaspoon

Balsamic Glaze

2 teaspoon

Dijon Mustard

10 ounce

Bavette Steak

5 teaspoon

Sherry Vinegar

2 ounce

Mixed Greens

½ ounce

Walnuts

(ContainsTree Nuts)

1 ounce

Dried Cherries

3 tablespoon

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

1 tablespoon

Olive Oil

0.13 teaspoon

Sugar

1 teaspoon

Cooking Oil

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1440 kcal
Fat88 g
Saturated Fat20 g
Carbohydrate109 g
Sugar37 g
Dietary Fiber6 g
Protein53 g
Cholesterol140 mg
Sodium1300 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Large Bowl
Plastic Wrap
Small Bowl
Large Pan
Large Pot
Tongs
Baking Sheet
Whisk
Instructions
Instructionsarrow up iconarrow up icon
1

• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Quarter lemon. • Cut potatoes into ¼-inch-thick matchsticks and pat dry with paper towels. Place in a large microwave-safe bowl and cover tightly with plastic wrap; microwave for 7 minutes. • OVEN ALTERNATIVE: Toss potatoes on a baking sheet with a large drizzle of olive oil and a big pinch of salt and pepper. Spread across sheet in a single layer and roast on top rack, tossing ¾ of the way through, until golden brown, 25-30 minutes.

2

• While fries are in microwave, in a small bowl, combine mayonnaise, ¼ tsp garlic powder, ¼ tsp truffle zest, and a squeeze of lemon juice. (For 4 servings, use ½ tsp garlic powder, ½ tsp truffle zest, and 2 squeezes of lemon juice.) • In a separate small bowl, combine ketchup, half the balsamic glaze, and half the mustard.

3

• Pat steak* dry with paper towels and season all over with remaining garlic powder, salt, and pepper. • Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add steak and cook until browned but not cooked through, 2 minutes per side. Remove pan from heat (keep steak in pan) and set aside. TIP: If your pan isn't ovenproof, transfer steak to a baking sheet.

4

• Transfer microwaved potatoes to a large, wide, heavy-bottomed pot and gently separate any that are stuck together. Pour enough oil over potatoes to just cover, then set pot over high heat. (You’ll roast the steak after the fries cook for 2 minutes; see Step 5.) Cook, without stirring, for 8 minutes (14 minutes for 4 servings). (The oil will eventually reach a rapid simmer.) TIP: Don’t stir the fries as they cook—they'll break apart if you move them too soon! • Gently stir the potatoes and continue to cook, stirring occasionally, until browned and cooked through, 2-3 minutes more. • Using tongs, transfer fries to a paper-towel lined baking sheet; sprinkle generously with salt and pepper.

5

• While fries cook, transfer pan with steak to oven; roast to desired doneness, 4-8 minutes. (Careful! Pan handle is hot! Use an oven mitt when removing pan from oven.) • Transfer to a cutting board; let rest for at least 5 minutes.

6

• In a second large bowl, whisk together remaining mustard, 1 TBSP olive oil (2 TBSP for 4), 1 tsp sherry vinegar (2 tsp for 4 servings), a pinch of sugar (big pinch for 4), salt, and pepper. • Add mixed greens, dried cherries, walnuts, and half the Parmesan to bowl with dressing; toss to combine. Taste and season with salt and pepper if desired.

7

• Thinly slice steak against the grain. • Divide steak, fries, and salad between plates. Sprinkle remaining Parmesan over salad. Serve with remaining lemon wedges on the side and truffle aioli and balsamic ketchup for dipping.