Steak Frites with Dijon‑Herb Vinaigrette

Ingredients

• 2 pieces Strip steak (about 8 oz per serving)
• 400 g Russet potatoes, cut into 1/2‑inch wedges
• 2 tbsp Extra‑virgin olive oil
• 2 tsp Dijon mustard
• 2 tbsp Fresh parsley, finely chopped
• 1 tsp Fresh thyme leaves
• 1 tbsp Lemon juice
• to taste Freshly ground black pepper

Instructions

1. 1

   Preheat the oven to 220 °C (425 °F). Toss the potato wedges with 1 tbsp olive oil, a pinch of black pepper, and spread them in a single layer on a baking sheet; roast for 20‑25 minutes, turning once, until golden and crisp.

2. 2

   While the potatoes roast, pat the steaks dry, brush each side with the remaining 1 tbsp olive oil, and season lightly with black pepper. Grill or pan‑sear over medium‑high heat 4‑5 minutes per side for medium‑rare (adjust time for desired doneness), then let rest 5 minutes before slicing.

3. 3

   Prepare the vinaigrette: whisk together Dijon mustard, lemon juice, chopped parsley, thyme leaves, and a drizzle of olive oil; season with a little black pepper. The mustard provides a tangy flavor without added salt.

4. 4

   To serve, arrange the sliced steak on plates, add a generous portion of the roasted potatoes, and drizzle the Dijon‑herb vinaigrette over both. Enjoy immediately.