For me, the French Open tennis tournament really marks the start of summer. I remember spending a lot of mornings watching Roland Garros during those glorious days of high school summer breaks. So, every year I try to make time to watch at the very least the final. Inevitably, I really want to travel to Paris after, but traveling via food will just have to do the trick. If there is a more iconic French dish than steak frites, I’m not sure what it is. Of course, there is this small problem that frites, or french fries, are deep fried and therefore a treat to be enjoyed very rarely. However, with some simple knife work, a hot oven, and a little bit of olive oil, you can mimic fries at home and still stay on track for your fitness goals.
- 2 Pounds top sirloin steaks, preferably grass fed
- 2 pounds Russet Potatoes, peeled and cut into finger width logs
- 1 T olive oil
- 1 T Italian flat leaf parsley
- 2 Pounds fresh green beans
- 1 T unsalted butter, preferably grass fed
- Salt and Pepper to taste
- Preheat your oven to 350 degrees fahrenheit. Meanwhile, prepare the potatoes by peeling, and then cutting them into logs. You want the potatoes to be roughly the same size, so that they all cook evenly. Do not make them too thick, or they won’t taste like frites. Soak the potatoes in a bowl of cold water for about 30 minutes, and then drain and rinse. In a large bowl, toss the potatoes with the olive oil, and a generous pinch of salt and freshly ground pepper. Spread evenly on a sheet tray and roast for about 30 minutes, or until the potatoes start to cook through completely. Now, remove from the oven and turn the temperature up to 500. Return the potatoes to the oven, and roast, stirring every couple of minutes, until the potatoes have all turned golden brown, and have a crunchy exterior. Turn off the oven, and leave the potatoes in to stay warm.
- Remove steaks from the refrigerator and season generously with salt on both sides. Preheat your grill or cast iron skillet over high heat. When the grill is extremely hot cook the steaks until medium rare, approximately 3 minutes per side, depending on thickness. If you are using a thermometer, the internal temperature should be 135-140. Remove from the grill, and let rest for at least 5 minutes.
- While the steaks rest, steam the green beans, and then season with the butter, salt, and pepper.
- Remove the potatoes from the oven, and toss once more with a pinch of salt. Slice the steaks across the grain, and sprinkle with salt, pepper, and the parsley. Serve the steaks nestled against the frites, alongside the green beans, and imagine you’re in a Paris bistro. Serves 4-6.
Nutrition: Per 8 oz serving of steak, 8 oz. potatoes, and 8 oz. green beans