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Strip Steak and Truffle Frites

Strip Steak and Truffle Frites

with Freshly Cracked Peppercorns and a Watercress Salad

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It’s time to get your frite on: steak and French fries is a signature dish for pretty much any bistro worth its salt. So if you fancy giving your own dining room some Parisian-style charm, we couldn’t think of a better place to start. Luscious strip steak is seared with freshly cracked pepper and dolloped with an herb butter. Then a watercress salad is added to the side for a bit of fresh green and accompanied by truffle-oil-drizzled fries to up the decadence.

Allergens:Tree NutsEggsMilk

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

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

18 ounce

Russet Potato

¼ ounce


1 unit


4 ounce

Heirloom Grape Tomatoes

1 clove


1 tablespoon

Tricolored Peppercorns

(ContainsTree Nuts)

2 tablespoon



1 tablespoon

Truffle Oil

12 ounce

New York Strip Steak

2 ounce


Not included in your delivery

1 tablespoon



5 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3807 kJ
Calories910 kcal
Fat61 g
Saturated Fat18 g
Carbohydrate58 g
Sugar5 g
Dietary Fiber8 g
Protein41 g
Cholesterol140 mg
Sodium220 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Preheat oven to 450 degrees. Take out 1 TBSP butter and let sit at room temperature. Peel potatoes, then trim rounded sides away to create two rectangular blocks (they should be about 9 oz each). Cut into ⅓-inch-thick sticks, like French fries. Toss on a baking sheet with a large drizzle of olive oil.


Season potatoes with salt and pepper. Bake in oven until tender and crisped, about 25 minutes, flipping halfway through. Meanwhile, finely chop parsley until you have 1 TBSP. Halve lemon and tomatoes. Mince 1 clove garlic (use the other as you like). Using a mallet or heavy-bottomed pan, finely crush peppercorns inside their bag.


In a small bowl, stir together mayonnaise, a pinch of garlic, a squeeze of lemon, and 1 tsp truffle oil (we’ll use the rest later). Season with salt, pepper, and more lemon (to taste). In another small bowl, combine parsley, butter, and a pinch of garlic. Season with salt, pepper, and more garlic (to taste). Let butter chill in fridge until ready to use.


Heat a drizzle of oil in a large pan over medium-high heat. Season steak all over with salt and crushed peppercorns (you may not use all of them). Cook in pan to desired doneness, 3-6 minutes per side. Remove from pan and set aside to rest.


Once fries are done baking, remove from oven and drizzle with 2 tsp truffle oil (you’ll have some left over). Toss to coat. Season with salt and pepper, if needed. Toss together watercress, tomatoes, a large drizzle of olive oil, and a squeeze of lemon in a medium bowl. Season with salt and pepper.


Divide steak, fries, and salad between plates. Top steak with a dollop of herbed butter. Serve with aioli on the side for dipping fries into.