This is a slight twist on the classic steak and fries dinner. I really wanted to showcase the simplicity in this dish, and wanted to focus more on how to bring out the natural flavours in the beef and potatoes. I marinated the steaks with a bit of Montreal steak spice and a little soy sauce which kept the steaks nice and juicy. As for the frites, I find the key here is to cut the potatoes into 1/4" matchsticks and to bake them at a high temperature. This will keep the outside crisp and the inside tender, which is how the texture should be. I'm betting you won't miss the deep fried version of this. It will be a terrific quick dinner any day of the week. Just make sure to keep a lot of ketchup on hand.

Serves 2

Preheat the oven to 450 Degrees F.

Baking time: about 30 minutes


  • 4 medium sized potatoes, cut into 1/4" matchsticks
  • 1 tbsp olive oil
  • coarse salt
  • freshly cracked black pepper
  • 4 quick fry tender steaks (or 2 regular steaks)
  • 2 tbsp olive oil
  • 1 tbsp Montreal Steak Spice
  • 1 tbsp light soy sauce
  • 2 garlic cloves, finely minced

1. Frites: Preheat the oven to 450 F and line a large baking sheet with parchment paper. In a bowl, toss together the matchstick potatoes, olive oil, salt and the freshly cracked black pepper. Place them onto the prepared baking sheet and bake them in the oven for about 30 minutes or until golden brown. Make sure to toss it with tongs halfway through baking.

2. Steaks: In a mixing bowl, place in the steaks, olive oil, Montreal steak spice, light soy sauce, and the minced garlic cloves. Using tongs, make sure that each steak is equally coated with the marinade. Leave it to marinade for about 20 minutes or longer.

3. Preheat a large non-stick heavy bottom skillet, on medium high heat, and sear the marinaded steaks on both sides. This should take not even 2 minutes per side. Obviously, depending on the size of your steak you may want to cook it for a bit longer. Serve it immediately, along side the baked frites.

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