Steak Frites

Today I’m sharing a steak frites recipe incorporating some Chinese cooking elements. The steak is 100% not your average steak. I used oyster sauce to marinade it instead of salt and pepper, and the steak turns out very juicy and delicious.

You can also make healthier non-fry sweet potato fries with this recipe. I am sure the steak frites will be no less scrumptious than the ones found in European style restaurants.

Ingredients (serves 2):

200g steak
1tbs oyster sauce
ground pepper to taste
1 small cube of butter

For the frites:

250 g peeled sweet potato
1/2 tbs olive oil
1tsb paprika
salt, pepper, parsley to taste
Parmesan cheese to taste

Notes:

I used 1-2 cm thick strip steak. You can use higher-quality steak like tenderloins or rib eyes if desire.

Use any potatoes you prefer

Instructions:

Cut peeled potato into thin slices, cover with cold water and rinse off excess starch.
Pat dry fries with paper towel
Add seasoning ingredients and olive oil to fries, mix everything well with hands or tongs
Line a baking sheet with parchment paper and line fries on a single layer.
Bake at about 450 degrees F for 20-30 min, depending on the size of the fries.

If the steak is previously refrigerated, let stand in room temperature. Add oyster sauce and lots of ground pepper to the steak.
Coat steak with the marinade evenly and let stand for at least 1 hour.
Coat a pan with olive oil and heat it, add steak when the oil becomes very hot. Cook 2-3 min each side.
When you flip the steak, add a small piece of butter to boost flavor.
The secret to making juicy steak: cover it with aluminium foil and let stand for 5 min at least.