It’s hard to find a French bistro that doesn’t serve up classic steak and fries.
Now it’s just as easy to indulge without leaving home.
HANDS-ON TIME
15 minutes
TOTAL TIME
35 minutes
MAKES
4 servings
INGREDIENTS
675 g yellow-fleshed potatoes, scrubbed
1 tbsp olive oil
¼ tsp each salt and pepper
450 g beef sirloin grilling steak, cut in
4 portions
2 tsp chopped fresh thyme
⅓ cup mayonnaise
1 tbsp chopped fresh chives
2 tsp Dijon mustard
1 tsp lemon juice
DIRECTIONS
Cut potatoes into ½-inch (1 cm) thick wedges; toss with half each of the oil, salt and pepper. Spread on parchment paper–lined rimmed baking sheet; bake in 450°F (230°C) oven, turning once, until tender, about 30 minutes. Broil until golden brown, about 3 minutes. While potatoes are baking, 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; cover loosely with foil and let rest for 10 minutes.
Stir together mayonnaise, chives, mustard and lemon juice. Serve with steak as dipping sauce for potatoes.
NUTRITIONAL INFORMATION, PER SERVING: about 412 cal, 26 g pro, 23 g total fat (5 g
sat. fat), 26 g carb, 2 g fibre, 60 mg chol, 333 mg sodium, 1,047 mg potassium.
% RDI: 2% calcium, 25% iron, 2% vit A, 37% vit C, 10% folate.
TIP FROM THE TEST KITCHEN
Letting the steak rest after cooking allows the juices to redistribute throughout the meat. This small but important
step will ensure every bite is perfectly juicy.
