Steak Frites Salad
Cooking Time35 Minutes
4 servings Grown In Idaho Super Crispy Shoestring Fries
8 C Baby Arugula, lightly packed
1 C Radish, sliced
1 C Carrot, sliced
1 lb. Skirt Steak
1 tsp Kosher Salt
½ tsp Ground Black Pepper
1 T Olive Oil
6 T Unsalted Butter
2 Small Shallots, minced
3 T Lemon Juice
3 T Minced Parsley
A steak, potatoes and salad meal all in one. Sliced skirt steak is tossed with baby arugula, lemon butter dressing, and our Super Crispy Shoestring Fries.
OVEN: Preheat oven to 425°F.
Arrange frozen potatoes in a single layer on a baking sheet lined with parchment paper. Bake 18-20 minutes or until crispy. Stir halfway through cooking time to ensure even baking.
AIR FRYER: Preheat air fryer to 360°F.
Fill basket with half the frozen potatoes. Cook 12-14 minutes. Slide out basket halfway through cooking time and shake.
As the fries bake, cook the steak. Cut the steak in half, pat the steak dry and season on both sides with salt and pepper.
Heat a cast iron skillet over medium heat and add the olive oil. Place the steak in the skillet and cook on each side for 4 to 5 minutes, or until the steak reaches your desired doneness. Repeat if needed for the second half of the steak if unable to cook at the same time.
Transfer the steak to a cutting board and loosely cover with foil. Let rest while making the dressing.
While the steak is resting, melt the butter in a small skillet over medium-low. Add the shallots. Cook until fragrant, about 3-4 minutes. Remove from heat and add in the lemon juice. Let the dressing cool slightly then add the parsley and salt.
Once the steak has rested, cut into thin strips. Place in the bowl with the lettuce along with the fries. Drizzle the dressing over the salad and toss until well combined.