French Bistro Steak on Garlic Croutes and Potato Frites
Indulge in the rustic elegance of a classic French bistro with this recipe for French Bistro Steak on Garlic Croutes and Potato Frites. Juicy, perfectly seared strip steak is basted in a rich garlic butter sauce and served atop crispy, golden baguette croutes infused with the irresistible aroma of roasted garlic. Paired with twice-fried potato frites—perfectly golden, airy, and seasoned with a sprinkle of parsley—this dish is a gourmet experience that balances tender, savory flavors with satisfying crunch. Ideal for a romantic dinner or an elevated weeknight meal, this recipe captures the essence of French comfort food. Serve with a generous side of creamy mayonnaise for dipping, and garnish with fresh parsley for a final touch of bistro flair. This is steak and potatoes, reimagined with sophistication and soul!
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Recipe Information
Ingredients
- 2 pieces (12 ounces each) strip steak
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves (minced) garlic
- 1 loaf baguette
- 4 medium russet potatoes
- 2 cups (for frying) vegetable oil
- 2 tablespoons (chopped) fresh parsley
- 1 cup (optional, for dipping) mayonnaise
Instructions
Preheat oven to 375°F (190°C).
Peel the russet potatoes and cut them into thin strips to create frites. Soak them in cold water for 10 minutes to remove excess starch, then drain and pat dry with a kitchen towel.
Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the potato strips in batches for 4-5 minutes until they are lightly golden and cooked through. Remove and place them on a paper towel-lined tray. Set aside.
Slice the baguette into 1-inch thick slices on the diagonal. Brush each piece lightly with olive oil and arrange on a baking sheet.
Toast the baguette slices in the oven for 8-10 minutes, flipping halfway, until golden and crisp. Once done, rub each crouton with a clove of cut garlic. Set aside.
Season the strip steaks generously on both sides with sea salt and black pepper.
Heat 2 tablespoons of olive oil in a large cast-iron skillet over high heat until shimmering. Add the steaks and sear for 3-4 minutes per side or until they reach your desired level of doneness (130°F for medium-rare, 140°F for medium).
Add 2 tablespoons of unsalted butter and the minced garlic to the skillet during the last minute of cooking. Spoon the garlic butter over the steaks to baste them. Remove the steaks from the skillet and let them rest for 5 minutes.
Reheat the oil to 375°F (190°C) and fry the potatoes a second time for 1-2 minutes until golden and crisp. Remove and season immediately with sea salt and chopped parsley.
To assemble, place several garlic croutes on a serving plate. Slice the steak against the grain and lay the slices over the croutes. Serve alongside the potato frites with a side of mayonnaise for dipping, if desired.
Garnish the steak and frites with additional parsley for a touch of freshness. Serve immediately and enjoy!
Nutrition Facts
Calories |
7011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 605.1 g | 776% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 269.1 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 7458 mg | 324% | |
| Total Carbohydrate | 372.5 g | 135% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 23.2 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 323 mg | 25% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 4568 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
