Steak Strips Crispy Fries (Printable)
Juicy steak strips and golden fries topped with fresh veggies and smoky sauce in a hearty bowl.
# What You'll Need:
→ Steak
01 - 1.1 lbs sirloin steak, cut into ½-inch strips
→ Fries
02 - 1.3 lbs frozen or fresh French fries
03 - 2 tbsp vegetable oil
04 - Salt, to taste
→ Vegetables
05 - 1 cup cherry tomatoes, halved
06 - 1 cup mixed salad greens
07 - ½ red onion, thinly sliced
08 - 1 avocado, sliced
→ Sauce
09 - ½ cup mayonnaise
10 - 2 tbsp ketchup
11 - 1 tbsp Dijon mustard
12 - 1 tsp smoked paprika
13 - 1 tbsp lemon juice
14 - Salt and black pepper, to taste
→ Optional Toppings
15 - ¼ cup shredded cheddar cheese
16 - 2 tbsp chopped fresh parsley
# How To Make It:
01 - Preheat the oven to 425°F. Arrange the fries on a baking sheet, toss with vegetable oil and a pinch of salt, and bake for 20–25 minutes until golden and crispy, tossing halfway through for even browning.
02 - Pat the steak strips dry with paper towels. Heat a skillet over high heat, add a light drizzle of oil, and sear the strips for 1–2 minutes per side to your preferred doneness. Season with salt and pepper, then set aside to rest.
03 - In a small bowl, whisk together the mayonnaise, ketchup, Dijon mustard, smoked paprika, lemon juice, and a pinch of salt and pepper until smooth and well combined.
04 - Halve the cherry tomatoes, thinly slice the red onion, and cut the avocado into slices. Keep the mixed salad greens ready.
05 - Layer a generous bed of crispy fries in each bowl, followed by salad greens, cherry tomatoes, red onion, and avocado slices. Top with the seared steak strips.
06 - Drizzle the prepared sauce generously over each bowl. Sprinkle with shredded cheddar cheese and chopped parsley if desired. Serve immediately while the fries are still hot and crispy.
# Expert Tips:
01 -
- It combines the satisfaction of steak frites with the freshness of a loaded salad, meaning you get comfort and balance in every bite.
- The smoky paprika sauce is the kind of thing you will start putting on sandwiches, burgers, and anything else that holds still long enough.
02 -
- Do not crowd the pan when searing steak strips because they will steam instead of browning, and you will lose that incredible crust.
- Letting the steak rest for at least three minutes before adding it to the bowl keeps the juices inside the meat rather than pooling at the bottom.
03 -
- Take the steak out of the refrigerator 20 minutes before cooking so it comes closer to room temperature, which ensures even cooking from edge to edge.
- A cast iron skillet holds heat better than any other pan and will give you the most beautiful sear on those steak strips.