Steak Strips Crispy Fries Bowl (Printable)
Tender steak strips with crispy oven fries, fresh veggies, and tangy sauce in a hearty bowl.
# What You'll Need:
→ Steak
01 - 1 lb sirloin steak, cut into ½-inch strips
02 - 1 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1 tsp black pepper
05 - ½ tsp chili flakes (optional)
06 - Salt, to taste
→ Crispy Fries
07 - 1.3 lb russet potatoes (or frozen fries)
08 - 3 tbsp vegetable oil
09 - 1 tsp smoked paprika
10 - Salt, to taste
→ Vegetables & Toppings
11 - 1 red onion, thinly sliced
12 - 1 cup cherry tomatoes, halved
13 - 1 avocado, diced
14 - 2 tbsp chopped fresh parsley
→ Sauce
15 - 3 tbsp mayonnaise
16 - 1 tbsp Dijon mustard
17 - 1 tbsp ketchup
18 - 1 tsp lemon juice
19 - Salt and pepper, to taste
# How to Make It:
01 - Preheat oven to 425°F. Cut potatoes into even fry-shaped pieces, about ½ inch thick. Toss with vegetable oil, smoked paprika, and salt until evenly coated. Arrange in a single layer on a baking sheet. Bake for 25 minutes, flipping halfway through, until golden brown and crispy. If using frozen fries, follow package instructions.
02 - In a mixing bowl, combine the sirloin strips with olive oil, garlic powder, black pepper, salt, and chili flakes. Toss to coat evenly and let marinate while the fries bake.
03 - Heat a large skillet over high heat until smoking. Add the seasoned steak strips in a single layer, working in batches if needed. Sear for 1 to 2 minutes per side until a deep brown crust forms but the meat remains juicy inside. Transfer to a plate and let rest.
04 - In a small bowl, whisk together mayonnaise, Dijon mustard, ketchup, and lemon juice. Season with salt and pepper to taste. Set aside.
05 - Divide the crispy fries among four bowls. Top each with seared steak strips, sliced red onion, halved cherry tomatoes, diced avocado, and chopped parsley. Drizzle the sauce generously over each bowl and serve immediately for the best texture.
# Expert Advice:
01 -
- It delivers the satisfaction of steak frites without the restaurant price tag or the fancy plating pressure.
- Everything cooks in under 45 minutes and the sauce pulls it all together like a secret weapon you will want to put on everything.
02 -
- Do not skip the resting step for the steak because cutting into it immediately means all those flavorful juices end up on the cutting board instead of in your bowl.
- Patting the potato strips dry before tossing with oil is a game changer that transforms them from soft to genuinely crispy in the oven.
03 -
- Cut the steak against the grain even for strips because it makes every bite noticeably more tender.
- The skillet needs to be smoking hot before the steak goes in because that is how you get the caramelized crust without overcooking the inside.