Steak Strips Crispy Fries Bowl (Printer-Friendly)
Juicy steak strips with golden fries, fresh vegetables, and smoky sauce in a satisfying hearty bowl.
# What You'll Need:
→ Meats
01 - 1.1 lbs sirloin steak, cut into ½-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 - ½ red onion, thinly sliced
08 - 1 avocado, sliced
→ Sauce
09 - ½ cup mayonnaise
10 - 2 tbsp ketchup
11 - 1 tbsp Dijon mustard
12 - 1 tsp smoked paprika
13 - 1 tbsp lemon juice
14 - Salt and black pepper, to taste
→ Optional Toppings
15 - ¼ cup shredded cheddar cheese
16 - 2 tbsp chopped fresh parsley
# How to Make It:
01 - Preheat oven to 425°F. Spread fries on a baking sheet, toss with vegetable oil and a pinch of salt. Bake for 20–25 minutes until golden and crispy, tossing halfway through.
02 - Pat steak strips dry with paper towels. Heat a skillet over high heat with a light coating of oil. Sear strips for 1–2 minutes per side until desired doneness is reached. Season with salt and pepper, then set aside to rest.
03 - In a small bowl, whisk together mayonnaise, ketchup, Dijon mustard, smoked paprika, lemon juice, and a pinch each of salt and pepper until smooth and well combined.
04 - Halve the cherry tomatoes, thinly slice the red onion, slice the avocado, and set aside the mixed salad greens.
05 - Layer a bed of crispy fries in each bowl. Add salad greens, cherry tomatoes, red onion, and avocado. Top with the rested steak strips.
06 - Drizzle the prepared sauce generously over each bowl. Sprinkle with shredded cheddar cheese and fresh parsley if desired. Serve immediately while hot.
# Expert Advice:
01 -
- It gives you steakhouse satisfaction with the casual joy of loaded fries, all in one bowl.
- The smoky paprika sauce ties everything together so well that you will want to put it on everything else too.
02 -
- Do not crowd the skillet when searing steak strips, or they will steam instead of developing that essential crust.
- Letting the steak rest for even two minutes after cooking keeps the juices inside the meat rather than running all over your bowl.
03 -
- Dry your steak strips thoroughly with paper towels before they hit the pan, because moisture is the enemy of a good sear and no one wants steamed beef.
- Make a double batch of the smoky sauce and keep it in the fridge, because you will find yourself reaching for it on sandwiches, burgers, and roasted vegetables all week long.