Steak Strips and Crispy Fries (Print Version)
Juicy steak strips with golden fries, fresh vegetables, and smoky sauce in one satisfying bowl.
# What You Need:
→ Steak
01 - 1.1 lbs sirloin steak, cut into 1/2-inch strips
→ Fries
02 - 1.3 lbs frozen or fresh French fries
03 - 2 tbsp vegetable oil
04 - Salt, to taste
→ Vegetables
05 - 1 cup cherry tomatoes, halved
06 - 1 cup mixed salad greens
07 - 1/2 medium red onion, thinly sliced
08 - 1 ripe avocado, sliced
→ Sauce
09 - 1/2 cup mayonnaise
10 - 2 tbsp ketchup
11 - 1 tbsp Dijon mustard
12 - 1 tsp smoked paprika
13 - 1 tbsp fresh lemon juice
14 - Salt and freshly ground black pepper, to taste
→ Optional Toppings
15 - 1/4 cup shredded sharp cheddar cheese
16 - 2 tbsp fresh parsley, finely chopped
# Directions:
01 - Preheat oven to 425°F. Spread the French fries in a single layer on a rimmed baking sheet. Drizzle with vegetable oil, season with salt, and toss to coat evenly. Bake according to package directions until golden and crispy, approximately 20–25 minutes, flipping halfway through for even browning.
02 - Pat the sirloin strips thoroughly dry with paper towels. Heat a cast-iron or heavy-bottomed skillet over high heat until smoking. Add a light coating of oil and sear the steak strips in batches, 1–2 minutes per side, without overcrowding the pan. Season generously with salt and pepper. Transfer to a plate and let rest for 5 minutes.
03 - In a small mixing bowl, whisk together the mayonnaise, ketchup, Dijon mustard, smoked paprika, and lemon juice until smooth and well combined. Season with salt and black pepper to taste. Set aside.
04 - Halve the cherry tomatoes, thinly slice the red onion, and cut the avocado into slices. Wash and dry the mixed salad greens.
05 - Divide the crispy fries among four bowls, forming a base layer. Arrange salad greens, cherry tomatoes, red onion slices, and avocado over the fries. Top each bowl with the rested steak strips.
06 - Drizzle the smoky sauce generously over each assembled bowl. Sprinkle with shredded cheddar cheese and chopped parsley if desired. Serve immediately while the fries are hot and the steak is warm.
# Expert Tips:
01 -
- Everything cooks in under 45 minutes, which means you can pull this off on a weeknight without breaking a sweat.
- The sauce is the kind of thing you will want to put on everything from burgers to roasted vegetables.
02 -
- Do not crowd the pan when searing the steak, because overlapping strips will steam instead of sear and you will lose that incredible crust.
- Let the steak rest for at least three minutes after cooking so the juices redistribute instead of running all over your cutting board.
03 -
- Toss the fries with a light hand because breaking them before baking means uneven cooking and sad, soft edges.
- A cast iron skillet gives the steak a sear that regular nonstick pans simply cannot match, and it is worth the extra minute of cleanup.