It's hard to find a French bistro menu that doesn't serve up classic steak frites (or fries). Letting the steak rest after cooking keeps it juicy by allowing the juices to redistribute throughout the meat.
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Cut potatoes into 1/2-inch (1 cm) thick wedges; toss with half each of the oil, salt and pepper. Spread on parchment paper–lined baking sheet; bake in 450ºF (230ºC) oven, turning once, until tender, about 30 minutes. Broil until golden brown, about 3 minutes.
Meanwhile, sprinkle steak with thyme and remaining salt and pepper. In skillet, heat remaining oil over medium-high heat; cook steak, turning once, until medium-rare, about 6 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes.
In small bowl, combine mayonnaise, chives, mustard and lemon juice. Serve along with steaks as dipping sauce for potatoes.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 333 mg
- Sugars 1 g
- Protein 26 g
- Calories 412.0
- Total fat 23 g
- Potassium 1047 mg
- Cholesterol 60 mg
- Saturated fat 5 g
- Total carbohydrate 26 g
%RDI
- Iron 25.0
- Folate 10.0
- Calcium 2.0
- Vitamin A 2.0
- Vitamin C 37.0
