Steak Frites Steak Frites

Steak Frites | Food styling by Claire Stubbs | Prop styling by Catherine Doherty Image by: Jeff Coulson

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



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


  • Iron 25.0
  • Folate 10.0
  • Calcium 2.0
  • Vitamin A 2.0
  • Vitamin C 37.0
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Lunch & Dinner

Steak Frites