Steak Frites with Honey Dijon Aioli is a dish that truly embodies comfort and indulgence, offering a wonderful combination of tender steak paired with crispy fries. Picture this: a succulent ribeye steak grilled to perfection, served alongside golden, crispy fries that are just begging to be dipped in a creamy, zesty honey Dijon aioli. The contrast of flavors and textures creates a sensational culinary experience, making it a favorite for both weeknight dinners and special occasions alike. When I first indulged in this culinary classic at a quaint French bistro, I knew I had to recreate it at home.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Steak Frites with Honey Dijon Aioli
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Steak Frites with Honey Dijon Aioli

The beauty of Steak Frites lies not just in its remarkable taste but also in its simplicity. Aren’t we all looking for meals that can impress guests yet are easy enough for a cozy evening at home? Given that it’s budget-friendly and requires just a handful of ingredients, Steak Frites with Honey Dijon Aioli checks all the boxes. With just a little preparation, you can create a restaurant-quality meal that will leave everyone asking for seconds. I invite you to bring this delightful dish into your kitchen!

Why You’ll Love This Recipe

Simple & Quick: With minimal prep and about 50 minutes of cooking, you can serve up this classic at home without the hassle.
Irresistible Flavor: The mouthwatering combination of savory steak, crispy fries, and the tangy sweetness of honey Dijon aioli packs a flavor punch that’s hard to resist.
Eye-Catching Appeal: This dish isn’t just delicious; it looks impressive on the plate, making it perfect for dinner parties.
Flexible Serving: Perfect for a romantic dinner or a casual night in, this dish fits any occasion beautifully.
Diet-Friendly Options: While this recipe is meat-forward, you can easily adapt it to make veggie versions with grilled portobello mushrooms for a satisfying vegetarian meal.

Ingredients You’ll Need

1 ribeye or sirloin steak (1-inch thick): A ribeye has rich marbling giving it tenderness and flavor. Sirloin is leaner if you prefer that option.
2 large starchy potatoes (russets recommended): These russets will yield crispy fries due to their high starch content. Waxy potatoes like red or yellow are not ideal for frying.
3 tablespoons extra virgin olive oil: For frying the fries and giving them flavor. You can substitute canola oil if you prefer a higher smoke point.
Salt (to taste): Essential for enhancing flavors, adjust based on preference.
Pepper (to taste): Freshly cracked black pepper adds a delightful kick.
Fresh herbs (optional, for garnish): Fresh parsley or thyme are great choices for brightening up the dish.

How to Make Steak Frites with Honey Dijon Aioli

Prepare the Potatoes: Start by washing, peeling, and cutting the two large russet potatoes into ½-inch sticks. This shape maximizes crispiness while ensuring that they cook evenly. Soaking them in cold water for at least 30 minutes helps to remove excess starch, which is crucial for that coveted crispy texture.

Heat the Oil: In a deep skillet, heat 3 tablespoons of extra virgin olive oil over medium-high heat until it reaches 350°F (175°C). For achieving that perfect fry, monitor the oil temperature closely; it’s essential for crisping without overcooking.

Fry the Potatoes: Carefully add a batch of the soaked potato sticks to the hot oil, frying for 5-7 minutes. You’ll know they’re ready when they turn golden brown and start to float. Drain them on paper towels after frying, allowing the excess oil to be absorbed. This initial frying creates a nice crust; for extra-crispy fries, consider double-frying them.

Season and Sear the Steak: While the fries cool, season your 1-inch thick ribeye or sirloin steak generously with salt and pepper. Heat another skillet over high heat until it’s scorching and add the steak. Sear it for 4-5 minutes on each side, achieving a perfect medium-rare. If you desire a different doneness, adjust the cooking time accordingly and use a meat thermometer for precision.

Serve and Garnish: Once both steak and fries are ready, slice the steak against the grain and plate it next to the crispy fries. Optionally, you can sprinkle some fresh herbs on top for an added touch of color and flavor. Enjoy with a generous side of honey Dijon aioli for dipping!

Storing & Reheating

If you have any leftovers, you can store them at room temperature for up to one hour. For longer storage, place the cooled steak and fries in an airtight container in the fridge for up to 3 days. You can also freeze the fries for up to 3 months; just let them cool completely before transferring to a freezer-safe container. To reheat, bake them in a preheated oven at 400°F for 10-15 minutes, ensuring the fries crisp back up. Keep in mind that while the flavors will still shine, the texture of the fries may soften slightly.

Chef’s Helpful Tips

Ensure your steak is at room temperature before cooking for even doneness.
Avoid overcrowding the skillet when frying; this lowers the oil temperature and can result in soggy fries.
For a flavor boost, add garlic or herbs to the oil while frying. This infuses the fries with aromatic goodness.
Use a meat thermometer: aim for 130°F for medium-rare, adjusting to your preference.
If making honey Dijon aioli at home, add a squeeze of lemon to elevate the flavors.

Steak Frites with Honey Dijon Aioli is an incredible dish that strikes the perfect balance between simplicity and sophistication. It’s truly a meal that can make any dinner feel special. Don’t hesitate to experiment with flavors, like adding your favorite seasonings to the fries or trying different dipping sauces. I hope you enjoy this classic French dish as much as I do. Happy cooking!

Recipe FAQs

Can I use different cuts of steak for this recipe?

Absolutely! While ribeye and sirloin are recommended for their balance of flavor and tenderness, feel free to use filet mignon or flank steak. Just adjust the cooking time based on thickness and desired doneness.

How can I make the fries extra crispy?

Double-frying is a great technique! After the first fry, allow them to cool for about 10 minutes and then fry them again at a higher temperature until golden and crispy.

What can I use if I don’t have honey Dijon mustard?

If honey Dijon is not available, you can mix regular Dijon mustard with a bit of honey or maple syrup to mimic the flavor. Alternatively, create a simple garlic mayo if you prefer something different.

How should I serve the aioli?

Serve the honey Dijon aioli in a small bowl alongside your steak frites. If you’re feeling fancy, garnish with a touch of fresh herbs or a drizzle of olive oil for visual appeal!

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Steak Frites with Honey Dijon Aioli

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Author: Anna
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 2 servings 1x
Category: Main Dishes
Method: Frying
Cuisine: American

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Description

Experience the delightful combination of juicy steak and crispy fries with Honey Dijon Aioli. This recipe is simple yet bursting with flavor, ideal for a quick dinner or a comforting meal at home.

Ingredients

Scale

1 ribeye or sirloin steak (1-inch thick)
2 large starchy potatoes (russets recommended)
3 tablespoons extra virgin olive oil
salt (to taste)
pepper (to taste)
fresh herbs (optional, for garnish)

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Instructions

Wash, peel, and cut the potatoes into ½-inch sticks. Soak them in cold water for at least 30 minutes.
Heat olive oil in a deep skillet to 350°F (175°C).
Fry the soaked potatoes in batches until golden brown, about 5-7 minutes each; drain on paper towels.
Season the steak with salt and pepper; sear in a hot skillet for 4-5 minutes per side for medium-rare.
Serve sliced steak alongside fries, garnished with fresh herbs if desired.

Notes

For extra flavor, you can add garlic powder to the steak seasoning.
Make sure to soak potatoes for the best fries—this helps remove excess starch.
Feel free to experiment with your choice of steak or side dips.