Ingredients with Measurements:
- 2 ribeye steaks (1 inch thick)
- 4 large potatoes
- 1/4 cup olive oil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh thyme
- Salt and pepper
- 1/2 cup Dijon mustard
- 1/4 cup red wine vinegar
- 1/4 cup honey
- 1/4 cup mayonnaise
- 1/4 cup sour cream
Special equipment needed:
- Grill
- Mandoline slicer (optional)
Step-by-step instructions:
- Preheat the grill to high heat.
- Slice the potatoes into thin, even strips using a mandoline slicer or a sharp knife.
- In a large bowl, toss the potato strips with olive oil, parsley, thyme, salt, and pepper.
- Grill the potato strips for 10-15 minutes, flipping occasionally, until crispy and golden brown.
- Season the steaks with salt and pepper on both sides.
- Grill the steaks for 3-4 minutes per side for medium-rare, or until desired doneness is reached.
- In a small bowl, whisk together the Dijon mustard, red wine vinegar, honey, mayonnaise, and sour cream until smooth.
- Serve the grilled steaks with the crispy potato frites and the Dijon mustard sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 20-25 minutes
5. Temperature:
- Grill temperature: high heat
Serving size:
- This recipe serves 2 people.
Nutritional information:
- Calories: 850
- Fat: 48g
- Carbohydrates: 63g
- Protein: 44g
- Sodium: 1160mg
Substitutions for ingredients:
- You can use any type of steak you prefer, such as sirloin or filet mignon.
- You can use any type of potato you prefer, such as russet or Yukon gold.
- You can use any type of fresh herbs you prefer, such as rosemary or chives.
- You can use any type of vinegar you prefer, such as white wine or apple cider.
Variations:
- You can add garlic or onion powder to the Dijon mustard sauce for extra flavor.
- You can sprinkle grated Parmesan cheese over the potato frites before grilling for a cheesy twist.
- You can add sliced mushrooms or onions to the grill alongside the steaks for added flavor.
Tips and tricks:
- Make sure to slice the potatoes thinly and evenly for even cooking.
- Let the steaks rest for a few minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steaks are cooked to your desired temperature.
Storage instructions:
- Store any leftover steak and potato frites in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the steak, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
- To reheat the potato frites, place them in a preheated oven at 400°F for 5-10 minutes, or until crispy.
Presentation ideas:
- Arrange the steak slices and potato frites on a large platter for a family-style presentation.
- Serve the Dijon mustard sauce in a small bowl on the side for dipping.
Garnishes:
- Garnish the steak with a sprinkle of chopped fresh herbs, such as parsley or thyme.
- Garnish the potato frites with a sprinkle of sea salt or smoked paprika.
Pairings:
- This dish pairs well with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the potato frites are not crispy enough, try increasing the grill temperature or cooking them for a few more minutes.
Food safety advice:
- Make sure to cook the steak to a safe internal temperature of 145°F for medium-rare.
Food history:
- Steak frites is a classic French dish that originated in Paris in the late 19th century.
Flavor profiles:
- The steak is savory and juicy, while the potato frites are crispy and salty. The Dijon mustard sauce adds a tangy and slightly sweet flavor.
Serving suggestions:
- Serve this dish with a glass of red wine, such as Cabernet Sauvignon or Merlot.
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Region: French