STEAK FRITES WITH GARLIC AÏOLI

Lunch/Dinner

Prep

15 Mins

Cook

20 Mins

Serves

Macros per serving

Calories

768

Protein

74g

Carbs

59g

Fat

26g

Ingredients

Toss julienned potatoes with spray oil, salt, garlic powder, and smoked paprika. golden and crisp. powder, and smoked paprika. Heat olive oil in a skillet over medium-high heat. Cook steak 3–4 minutes per side (or to desired doneness). Let rest 5 minutes before slicing. mayo, olive oil, garlic, Dijon, lemon juice, water, salt, pepper, and smoked paprika until smooth and pourable. Adjust seasoning to taste. and drizzle generously with garlic aïoli. Finish with cracked black pepper or extra smoked paprika if desired.
For the Steak:
10 oz sirloin steak (raw weight)
Salt & black pepper, to taste
½ tsp garlic powder
½ tsp smoked paprika
1 tsp olive oil (for cooking)
For the Frites:
250g russet potato, raw, julienned
Salt, to taste
½ tsp garlic powder
½ tsp smoked paprika
Spray oil
For the Garlic Aïoli (Pourable):
½ cup (120g) non-fat Greek yogurt
1 tbsp (14g) light mayo
1 tsp (5g) olive oil
1 small garlic clove, grated (or 1 tsp roasted garlic)
1 tsp Dijon mustard
2 tsp fresh lemon juice
2 tbsp water (for drizzle consistency)
Salt & cracked black pepper, to taste Pinch smoked paprika (optional)

6 steps

1Prepare the Frites: Preheat oven or air fryer to 425°F. Toss julienned potatoes with spray oil, salt, garlic powder, and smoked paprika.
2Oven: Bake 25–30 minutes, flipping halfway, until golden and crisp.
3Air Fryer: Cook 15–18 minutes, shaking halfway.
4Cook the Steak: Season steak with salt, pepper, garlic powder, and smoked paprika. Heat olive oil in a skillet over medium-high heat. Cook steak 3–4 minutes per side (or to desired doneness). Let rest 5 minutes before slicing.
5Make the Garlic Aïoli: Whisk Greek yogurt, light mayo, olive oil, garlic, Dijon, lemon juice, water, salt, pepper, and smoked paprika until smooth and pourable. Adjust seasoning to taste.
6Assemble & Serve: Plate sliced steak with crispy frites and drizzle generously with garlic aïoli. Finish with cracked black pepper or extra smoked paprika if desired. For the Steak: 10 oz sirloin steak (raw weight) Salt & black pepper, to taste ½ tsp garlic powder ½ tsp smoked paprika 1 tsp olive oil (for cooking) For the Frites: 250g russet potato, raw, julienned Salt, to taste ½ tsp garlic powder ½ tsp smoked paprika Spray oil For the Garlic Aïoli (Pourable): ½ cup (120g) non-fat Greek yogurt 1 tbsp (14g) light mayo 1 tsp (5g) olive oil 1 small garlic clove, grated (or 1 tsp roasted garlic) 1 tsp Dijon mustard 2 tsp fresh lemon juice 2 tbsp water (for drizzle consistency) Salt & cracked black pepper, to taste Pinch smoked paprika (optional)