Fries and Steak? Not as simple as that! Try this: Fries and Steak with a twist, and a taste to savour. Go on, treat yourself!
- FOR THE FRIES
1 cauliflower stem
2 tsp melted unsalted butter
½ tsp fine sea salt
¼ tsp ground black pepper
- FOR THE STEAK
1 (113g/4oz) boneless rib-eye steak, about ¾ inch thick
1 tsp fine sea salt
½ tsp ground black pepper
2 tbsp unsalted butter
- FOR SERVING
3 tbsp Béarnaise Sauce
Fresh thyme leaves (optional)
- To make the fries, preheat the oven to 220°C/425°F. Grease a rimmed baking sheet.
- Cut the cauliflower stem into French fry shapes and place them on a baking sheet that has been greased. Coat the fries in melted butter and season with 1/2 tsp salt and 1/4 tsp pepper. Bake for 25 minutes, or until the top is golden brown.
- Season both sides of the steak with 1 tsp salt and 1/2 tsp pepper. Heat a cast-iron skillet over medium-high heat and melt the butter in it. Sear the steak for 1 minute on each side. Reduce the heat to medium and cook for 6 minutes more, or until the steak is medium-rare. Remove the steak from the pan and set it aside to rest for a few minutes before slicing.
- If you don’t want to make the béarnaise sauce, use the beef broth to make a quick pan sauce instead: Pour in the broth and whisk to scrape the bottom of the pan and combine the drippings and broth.
- Place the steak on a plate, top with the cauliflower fries, and drizzle with the béarnaise or pan sauce. If desired, garnish with thyme leaves.
- This dish is best served fresh, but any leftovers can be refrigerated in an airtight container for up to 3 days. Warm the steak and fries in a baking dish for 5 minutes in a preheated 180°C/350°F oven.
1 servings per container
- Amount Per ServingCalories424
- % Daily Value *
- Total Fat
- Saturated Fat 1.1g 6%
- Sodium 489mg 21%
- Total Carbohydrate
- Sugars 12.5g
- Protein 21.4g 43%
* 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.