There’s a satisfying crunch that comes from biting into a perfectly cooked French fry—add to that the savory goodness of juicy flank steak, and you’ve got the makings of a truly indulgent meal. I discovered this gem of a recipe, Steak Frites Salad with Warm Vinaigrette and Blue Cheese, on a particularly rainy afternoon when I craved comfort food but wanted to elevate my dinner experience. This dish effortlessly marries the quaint charm of a French bistro with the hearty appeal of American steakhouse fare.
Imagine the scene: a vibrant plate piled high with crisp greens, tender slices of steak glistening in a warm vinaigrette, and a sprinkling of crumbly blue cheese, all coming together to create a feast for the senses. Perfect for quick weeknight dinners or impressive gatherings, this one-pot meal transports you to culinary bliss without the hassle of a tedious recipe. Join me as we dive into making a dish that balances comfort and elegance, ensuring every bite feels like a gourmet indulgence!
Why is Steak Frites Salad So Appealing?
Indulgent and Satisfying: This dish brings the comfort of steak frites to your home, satisfying those cravings effortlessly.
Easy Preparation: With simple steps and a one-pot approach, you’ll enjoy delicious flavors without endless cleanup.
Versatile Ingredients: Swap proteins or veggies based on what you have, making it adaptable for any palate.
Complete Meal: The combination of steak, fries, and fresh greens makes it a full meal that requires no sides.
Crowd-Pleaser: This salad impresses at dinner parties and family gatherings, delighting guests with its rich flavors and vibrant presentation.
Steak Frites Salad Ingredients
For the Fries
• Frozen French Fries – Perfectly crisp and comforting; you can opt for homemade fries if you want a fresher taste.
• Sweet Paprika – Adds a hint of sweetness and color; feel free to use smoked paprika for that delightful smoky kick.
For the Steak
• Flank Steak (1 ½ lbs) – Known for its rich flavor and tenderness; can be substituted with sirloin or ribeye for variety.
• Kosher Salt – Enhances all flavors, so adjust based on your taste preferences and dietary needs.
• Freshly Ground Black Pepper – Adds a subtle spice; white pepper is a milder option if desired.
• Extra-Virgin Olive Oil (6 Tbsp, divided) – Adds richness and is key for the vinaigrette preparation.
For the Vinaigrette
• Large Shallot (1, finely chopped) – Contributes sweetness and depth; yellow onion can be used if you don’t have shallots.
• Balsamic Vinegar (¼ cup) – Introduces acidity and brightness; red wine vinegar is a lovely alternative if needed.
• Fresh Lemon Juice (2 Tbsp) – Brightens the overall flavors beautifully; lime juice can work in a pinch.
• Dijon Mustard (1 tsp) – Provides a tangy punch and helps emulsify the dressing; yellow mustard is a suitable substitute.
For the Salad
• English Cucumber (8 oz, halved and thinly sliced) – Adds freshness and crunch; any crisp cucumber variety can do the trick.
• Baby Arugula (6 oz) – Offers a peppery flavor that complements the richness of the dish; substitute with spinach or mixed greens.
• Grape Tomatoes (1 ½ cups, halved) – Brings juiciness and sweetness; cherry tomatoes are an equally delicious option.
• Crumbled Blue Cheese (2 oz; about ½ cup) – Introduces a creamy, tangy finish; feel free to use feta or goat cheese as an alternative.
How to Make Steak Frites Salad
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Cook the Fries: Preheat your oven to 425°F. Spread the frozen fries in an even layer on a baking sheet and bake according to package directions until they’re golden and crispy—about 20-25 minutes will do the trick.
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Prepare the Steak: Season 1 ½ lbs of flank steak generously with kosher salt and freshly ground black pepper. In a large skillet, heat 3 tablespoons of extra-virgin olive oil over medium-high heat. Sear the steak for about 4-5 minutes on each side or until it reaches your desired doneness. Remove it from the skillet and let it rest on a cutting board.
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Make the Vinaigrette: In the same skillet, lower the heat to medium and add 1 finely chopped shallot. Sauté for about 2-3 minutes until it’s soft and translucent. Whisk in ¼ cup of balsamic vinegar, 2 tablespoons of fresh lemon juice, 1 teaspoon of Dijon mustard, and the remaining 3 tablespoons of olive oil until everything is nicely blended—this warm vinaigrette is the star of the show!
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Assemble the Salad: Slice the rested steak against the grain into thin strips. On a beautiful plate, layer 6 oz of baby arugula, thinly sliced cucumber, and halved grape tomatoes. Top it off with the crispy fries and sliced steak, then generously drizzle the warm vinaigrette over all the ingredients.
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Add Cheese: Finally, sprinkle 2 oz of crumbled blue cheese on top before serving, adding a creamy and tangy finish to your vibrant salad.
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Serve: Enjoy your Steak Frites Salad immediately while the fries and steak are warm and irresistible!
Optional: For added flavor, consider garnishing with fresh herbs like parsley or chives.
Exact quantities are listed in the recipe card below.
Storage Tips for Steak Frites Salad
- Fridge: Store leftover steak frites salad in an airtight container for up to 2 days. Keep the vinaigrette separate to maintain crispness.
- Freezer: While it’s best enjoyed fresh, you can freeze the cooked steak (after slicing it) for up to 3 months. Wrap it tightly in foil or freezer bags.
- Reheating: Thaw frozen steak overnight in the refrigerator and reheat gently in a skillet over low heat. Avoid reheating the salad greens and fries, as they taste best fresh.
- Leftover Vinaigrette: Store any extra vinaigrette in a sealed jar in the fridge for up to a week. Shake well before using again, as ingredients may separate.
Helpful Tricks for Steak Frites Salad
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Resting the Steak: Allowing your cooked flank steak to rest for at least 5 minutes is crucial. This helps redistribute the juices, making every slice tender and juicy.
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Vinaigrette Tasting: Don’t forget to taste the warm vinaigrette! Adjust the acidity or seasoning by adding a pinch of salt or more lemon juice if needed before dressing your salad.
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Crispy Fries: If you choose to make homemade fries, be sure to soak the cut fries in water for at least 30 minutes before frying or baking. This removes excess starch and results in a delightfully crispy texture.
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Cucumber Selection: For the best crunch and flavor, select a firm English cucumber. If unavailable, any fresh cucumber variety will work, but avoid ones with soft spots.
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Cheese Alternatives: If blue cheese isn’t your favorite, consider using crumbled feta or tangy goat cheese to still achieve that creamy finish in your steak frites salad.
What to Serve with Steak Frites Salad?
Elevate your dining experience with delightful accompaniments that harmonize with your indulgent Steak Frites Salad, making each bite a journey of flavors.
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Crispy Garlic Bread:
A perfect pairing to mop up any leftover vinaigrette, this fragrant bread adds a delightful crunch and deep flavor. -
Roasted Asparagus:
Tender asparagus spears provide a fresh, earthy contrast to the hearty salad. Roast them with olive oil and a sprinkle of sea salt for a burst of flavor. -
Fresh Fruit Salad:
An array of seasonal fruits brings a sweet and refreshing contrast to the savory steak and fries, creating a balanced meal. -
Creamy Coleslaw:
The crunch and tang of coleslaw offers a classic contrast with salty steak, adding vibrant color and texture to your plate. -
Sparkling Water with Lemon:
A light, refreshing drink to cleanse the palate between bites. The citrusy notes complement the rich flavors beautifully. -
Chocolate Mousse:
Cap off your indulgent meal with a silky chocolate mousse. Its rich texture and deep flavor create a blissful ending to your dining experience.
Steak Frites Salad Variations
Feel free to explore these exciting options to personalize your steak frites salad experience!
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Grilled Chicken: Swap out flank steak for marinated grilled chicken, elevating your salad with a light, juicy protein. It’s fantastic for those who prefer poultry!
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Vegetarian Delight: Replace the steak with grilled portobello mushrooms, adding a hearty and meat-like texture that even carnivores will love. These mushrooms soak up the vinaigrette beautifully!
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Spicy Option: Add a pinch of cayenne pepper or a few slices of jalapeño to the vinaigrette for a zesty kick. This twist enhances flavor and warms up each bite.
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Herb-Infused Vinaigrette: Incorporate fresh herbs like basil or parsley into your vinaigrette for a fresh taste. The herbs brighten the dish, taking your salad to a new level of aromatic delight.
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Sweet Potato Fries: Swap traditional fries for sweet potato fries for a nutritious boost with natural sweetness. The combination of flavors adds an exciting twist and extra color to your salad.
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Nutty Addition: Top your salad with toasted walnuts or pecans for a delightful crunch and depth of flavor. Nuts bring an earthy richness that complements the other ingredients beautifully!
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Cheese Variety: Experiment with different cheeses like tangy goat cheese or creamy feta as alternatives to blue cheese. Each offers a unique flavor profile that can refresh your salad!
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Roasted Veggies: Toss in seasonal roasted vegetables like asparagus, zucchini, or bell peppers for additional health benefits and vibrant color. The warm veggies meld perfectly with the salad’s other ingredients.
Make Ahead Options
These Steak Frites Salad components are perfect for meal prep, allowing you to enjoy a gourmet meal with minimal effort on busy nights! You can season and sear the flank steak up to 24 hours in advance. Let it cool completely before wrapping it tightly in plastic wrap and refrigerating to maintain its juicy flavor. Additionally, the warm vinaigrette can be made ahead and stored in the fridge for up to 3 days; just reheat gently before drizzling over the salad. For the freshest taste, prep the veggies—cucumber, arugula, and tomatoes—one day in advance, storing them in airtight containers. When you’re ready to serve, simply assemble the salad with warmed fries and steak, and enjoy a delicious meal that feels freshly made!
Steak Frites Salad Recipe FAQs
What type of steak is best for this recipe?
Absolutely! Flank steak is a great choice due to its flavor and tenderness, but you can also use sirloin or ribeye if you prefer something richer. Sirloin is slightly fattier, while ribeye offers a more indulgent experience. Always choose a cut that feels right for your taste!
How should I store leftovers of the steak frites salad?
For the best results, store leftover steak frites salad in an airtight container in the refrigerator for up to 2 days. To maintain the quality, it’s wise to keep the vinaigrette separate from the salad components until you’re ready to enjoy your leftovers. This helps keep the greens and fries crispy!
Can I freeze the steak frites salad?
Sure! While the salad itself doesn’t freeze well, you can freeze the cooked steak for up to 3 months. Wrap the sliced steak tightly in foil or in a freezer bag. When you’re ready to eat it, simply thaw it overnight in the refrigerator and reheat gently in a skillet over low heat—just avoid microwaving it to maintain texture.
What can I do if my steak is chewy?
If you find that your steak turns out tough or chewy, make sure to slice it against the grain. This technique softens the texture, making each bite more tender. Additionally, using a marinade for even 30 minutes before cooking can further enhance tenderness by breaking down tough fibers in the meat.
What can I substitute for blue cheese?
If blue cheese isn’t your favorite, don’t worry! You can definitely substitute it with crumbled feta or goat cheese, both of which will add a delightful creaminess without overpowering the dish. I often recommend experimenting with your favorite cheese to find the combination you love best.
How do I choose ripe tomatoes for my salad?
When selecting grape tomatoes, look for ones that are smooth and firm without any dark spots or blemishes all over. Slightly soft tomatoes can be ripe but should still feel plump and juicy. A vibrant color indicates freshness, and that’s what you want for your steak frites salad!
Mouthwatering Steak Frites Salad with Warm Vinaigrette Delight
Ingredients
Equipment
Method
- Preheat your oven to 425°F. Spread the frozen fries in an even layer on a baking sheet and bake according to package directions until they’re golden and crispy—about 20-25 minutes.
- Season 1 ½ lbs of flank steak generously with kosher salt and freshly ground black pepper. In a large skillet, heat 3 tablespoons of extra-virgin olive oil over medium-high heat. Sear the steak for about 4-5 minutes on each side or until it reaches your desired doneness. Remove it from the skillet and let it rest on a cutting board.
- In the same skillet, lower the heat to medium and add 1 finely chopped shallot. Sauté for about 2-3 minutes until it’s soft and translucent. Whisk in ¼ cup of balsamic vinegar, 2 tablespoons of fresh lemon juice, 1 teaspoon of Dijon mustard, and the remaining 3 tablespoons of olive oil until everything is nicely blended.
- Slice the rested steak against the grain into thin strips. On a beautiful plate, layer 6 oz of baby arugula, thinly sliced cucumber, and halved grape tomatoes. Top it off with the crispy fries and sliced steak, then generously drizzle the warm vinaigrette over all the ingredients.
- Finally, sprinkle 2 oz of crumbled blue cheese on top before serving, adding a creamy and tangy finish to your vibrant salad.
- Enjoy your Steak Frites Salad immediately while the fries and steak are warm and irresistible!