Lean Sirloin with Crispy Oven Fries — Steak Frites
Around 40% fewer calories and significantly lower saturated fat, lean sirloin replacing ribeye and frites oven-baked with minimal oil rather than deep-fried in beef tallow, with the authentic caramelised crust, resting juices, and crisp golden frite of the classic French brasserie dish.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 500g Maris Piper potatoes into thin frites. Pat 500g lean sirloin steak dry with paper towels and bring to room temperature. Crush 2 garlic cloves lightly. Measure out 2 tsp olive oil, 2 tsp vegetable oil, salt, pepper, thyme sprigs, mustard, and watercress.
Bake
Preheat oven to 230°C. Toss frites in vegetable oil and flaky sea salt, spread in single layer on a large baking tray. Bake 30–35 minutes, turning once halfway, until deeply golden and crisp throughout.
Sear
Heat olive oil in a large cast iron pan over highest heat until smoking. Season both steaks generously with salt and pepper on both sides. Sear 2–3 minutes per side without moving for medium rare, add thyme sprigs and crushed garlic in final minute of cooking. Internal temp 50–55°C.
Rest and plate
Transfer steaks to warm plates, rest 5 minutes undisturbed—juices redistribute. Serve each steak alongside crispy frites, 1 tsp Dijon mustard, and a handful of fresh watercress.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.