Steak Frites
with Truffle Aioli, Balsamic Ketchup & Mixed Green Salad
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Sugar
1 teaspoon
Cooking Oil
Kosher Salt
Pepper
• Adjust rack to middle position 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 (you’ll fry them in Step 4). • 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.
• While potatoes are in microwave, in a small bowl, combine mayonnaise, ¼ tsp garlic powder, ¼ tsp truffle zest (we sent more), and a squeeze of lemon juice. (For 4 servings, use ½ tsp garlic powder, ½ tsp truffle zest, and two squeezes of lemon juice.) • In a separate small bowl, combine ketchup, half the balsamic glaze (we sent more), and half the mustard (you’ll use the rest later).
• 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.
• 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. Bring oil to a rapid simmer over high heat. Once simmering, cook, undisturbed, for 4 minutes. TIP: Be sure not to stir during this stage—the potatoes will break apart if you move them too soon! • Gently loosen potatoes from bottom of pan and turn them over; cook, stirring occasionally, until frites are browned and cooked through, 1-2 minutes more. • Using tongs, transfer frites to a paper-towel-lined baking sheet; sprinkle generously with salt and pepper.
• While frites cook, carefully transfer pan with steak to middle rack of oven; roast to desired doneness, 4-8 minutes. • Transfer to a cutting board; let rest for at least 5 minutes.
• In a second large bowl, whisk together remaining mustard, 1 TBSP olive oil (2 TBSP for 4 servings), 1 tsp sherry vinegar (2 tsp for 4), a pinch of sugar (big pinch for 4), salt, and pepper. (Save remaining sherry vinegar for another use.) • 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.
• Thinly slice steak against the grain. • Divide steak, frites, and salad between plates. Sprinkle remaining Parmesan over salad. Serve with any remaining lemon wedges on the side and truffle aioli and balsamic ketchup for dipping.
Steak is fully cooked when internal temperature reaches 145°.