Steak Strips Crispy Fries (Print version)
Tender steak strips with golden fries, fresh veggies, and smoky sauce in a hearty bowl.
# What goes in:
→ Steak
01 - 1.1 lbs sirloin steak, cut into ½-inch strips
→ Fries
02 - 1.3 lbs frozen or fresh French fries
03 - 2 tablespoons vegetable oil
04 - Salt, to taste
→ Vegetables
05 - 1 cup cherry tomatoes, halved
06 - 1 cup mixed salad greens
07 - ½ medium red onion, thinly sliced
08 - 1 avocado, sliced
→ Sauce
09 - ½ cup mayonnaise
10 - 2 tablespoons ketchup
11 - 1 tablespoon Dijon mustard
12 - 1 teaspoon smoked paprika
13 - 1 tablespoon fresh lemon juice
14 - Salt and freshly ground black pepper, to taste
→ Optional Toppings
15 - ¼ cup shredded cheddar cheese
16 - 2 tablespoons chopped fresh parsley
# Cooking steps:
01 - Preheat oven to 425°F. Spread the French fries on a baking sheet, drizzle with vegetable oil, season with a pinch of salt, and bake according to package directions until golden and crispy, typically 20–25 minutes, tossing halfway through for even browning.
02 - Pat the steak strips dry with paper towels. Heat a skillet over high heat with a light coating of oil. Sear the strips for 1–2 minutes per side until they reach your preferred doneness. Season generously with salt and pepper, then transfer to a plate and let rest.
03 - In a small mixing bowl, whisk together the mayonnaise, ketchup, Dijon mustard, smoked paprika, lemon juice, and a pinch each of salt and black pepper until smooth and well combined.
04 - Halve the cherry tomatoes, thinly slice the red onion, and cut the avocado into slices. Set the mixed salad greens and all prepared vegetables aside.
05 - Divide the crispy fries among four bowls to form the base. Layer salad greens, cherry tomatoes, red onion, and avocado over the fries. Arrange the rested steak strips on top.
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 hot and the steak is warm.
# Tips from flavorandfeast:
01 -
- The smoky, tangy sauce ties every element together like a flavor bridge you did not know you needed.
- It hits every texture craving at once: crunch from the fries, tenderness from the steak, creaminess from the avocado.
- Everything cooks in under 45 minutes, which makes it achievable even on your most exhausted evenings.
02 -
- Resting the steak for at least three minutes before adding it to the bowl keeps the juices from bleeding into your fries and making them soggy.
- The sauce can be made up to three days ahead and stored in the fridge, which actually improves the flavor as the paprika mellows and blends.
03 -
- Dry your steak strips thoroughly before searing because any surface moisture creates steam instead of a crust, and that crust is where all the flavor lives.
- Warm your bowls slightly before assembling so the fries and steak stay hot longer while you eat.