Whole 30 Steak Frites

Total time1 hr 5 min

Prep time20 min

Cook time45 min

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Ingredients

2 servings

For the frites

2 lbs russet potatoes (about 2 large), peeled and cut into ¼-inch sticks
3 tbsp vegetable oil, divided
1 tsp kosher salt
½ tsp black pepper

For the steak

2 new york strip steaks (about 10–12 oz each, 1-inch thick)
1 tsp kosher salt
½ tsp black pepper
1 tbsp vegetable oil
2 tbsp unsalted butter, divided
Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Monty's Dairy Free Plant-Based Butter Original Miyoko's Creamery European Style Cultured Vegan Butter Hint of Sea Salt
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 sprigs fresh thyme
2 cloves garlic, lightly crushed

For the pan sauce

1 shallot, finely minced
½ cup dry red wine
½ cup beef broth
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp dijon mustard
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
flaky sea salt, to taste (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Place a wire rack on a large rimmed baking sheet and set aside.
2
Soak the cut potato sticks in a large bowl of cold water for 10 minutes, then drain and pat thoroughly dry with paper towels — the drier the potatoes, the crisper the frites.

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