BBQ & Grill
Black Truffle Steak Frites
Sheet pan steak & fries feels fancy, but it’s simple enough for a weeknight meal!
Ingredients:
- 2 lbs. (1 kg) russet potatoes, about 4 large potatoes, cut into fries
- 2 tbsp (30 ml) oil
- 1½ tsp (7 ml) black truffle & herb seasoning mix, divided
- ½ tsp (2 ml) salt, divided
- 2 boneless new york strip steaks, about 1–1½ lbs. (450–680 g)
- 3 tbsp (45 ml) butter, softened
- ¼ oz. (10 g) parmesan cheese, finely grated (2 tbsp/30 ml), plus additional for topping
- 1 tbsp (15 ml) parsley, finely chopped, plus additional for topping
- 1 tsp (5 ml) black truffle & herb seasoning mix
- ¼ cup (60 ml) mayonnaise
- ¼ cup (60 ml) sour cream or greek yogurt
- 1 tsp (5 ml) black truffle & herb seasoning mix
Directions:
- Preheat the oven to 425°F (220°C). Toss the potatoes with the oil, 1 tsp (5 mL) seasoning mix, and half of the salt. Spread onto a sheet pan and bake for 35–40 minutes, or until tender and golden, tossing halfway through.
- Pat the steak dry with a paper towel. Season both sides with ½ tsp (2 mL) of the seasoning mix and remaining salt.
- Preheat a cast iron grill pan pan over high heat for 5 minutes. Sear the steak until golden brown on both sides, about 2 minutes per side. Remove the fries from the oven and push them to one side of the pan. Place the steak on the pan and return to the oven for 8–10 minutes for medium doneness.
- Combine the butter, Parmesan, parsley, and ½ tsp (2 mL) of the seasoning mix in a small bowl; set aside.
- For the sauce, combine the mayonnaise, sour cream, and seasoning mix in a small bowl.
- Remove the steak and rest for 5–10 minutes, before slicing. Top the steak with a scoop of the butter and serve with the fries and sauce. Sprinkle with additional Parmesan and parsley, if you’d like.