Steak Strips Crispy Fries Bowl (Print)
Juicy steak strips with golden fries, fresh veggies, and smoky sauce in one hearty bowl.
# What You Need:
→ Steak
01 - 1.1 lbs sirloin steak, cut into 1/2-inch strips
→ Fries
02 - 1.3 lbs frozen or fresh French fries
03 - 2 tbsp vegetable oil
04 - Salt, to taste
→ Vegetables
05 - 1 cup cherry tomatoes, halved
06 - 1 cup mixed salad greens
07 - 1/2 medium red onion, thinly sliced
08 - 1 ripe avocado, sliced
→ Sauce
09 - 1/2 cup mayonnaise
10 - 2 tbsp ketchup
11 - 1 tbsp Dijon mustard
12 - 1 tsp smoked paprika
13 - 1 tbsp fresh lemon juice
14 - Salt and freshly ground black pepper, to taste
→ Optional Toppings
15 - 1/4 cup shredded sharp cheddar cheese
16 - 2 tbsp fresh parsley, finely chopped
# How To Make It:
01 - Preheat oven to 425°F. Spread the fries on a rimmed baking sheet, drizzle with vegetable oil, and season with salt. Bake for 20–25 minutes, tossing halfway through, until golden and crispy.
02 - Pat the steak strips dry with paper towels. Heat a cast-iron skillet or heavy-bottomed pan over high heat with a thin layer of oil. Sear the strips in a single layer for 1–2 minutes per side until beautifully browned and cooked to your preferred doneness. Season with salt and pepper, then transfer to a plate and let rest.
03 - In a small mixing bowl, whisk together the mayonnaise, ketchup, Dijon mustard, smoked paprika, and lemon juice. Season with salt and pepper to taste. Stir until smooth and well combined.
04 - Halve the cherry tomatoes, thinly slice the red onion, cut the avocado into slices, and wash the mixed salad greens. Set aside on a clean work surface.
05 - Divide the crispy fries among four bowls to form the base. Layer salad greens, cherry tomatoes, red onion, and avocado over the fries. Arrange the rested steak strips on top of each bowl.
06 - Drizzle the zesty sauce generously over each bowl. Sprinkle with shredded cheddar cheese and fresh parsley if desired. Serve immediately while the fries are still hot and crispy.
# Expert Advice:
01 -
- It gives you steakhouse flavor with weeknight effort, which honestly feels like getting away with something.
- The smoky paprika sauce is the kind of thing you will start putting on everything, from burgers to roasted vegetables.
- Everything cooks in parallel so you are not stuck in the kitchen for hours while everyone else has fun.
02 -
- Do not skip drying the steak strips before searing, because moisture is the enemy of a good crust and you will end up steaming the meat instead.
- Letting the steak rest after cooking is not optional, as cutting into it right away sends all the flavorful juices running onto your cutting board.
- Assemble the bowls right before eating so the fries stay crispy and the greens do not wilt under the warmth of the steak.
03 -
- Take the steak out of the fridge fifteen minutes before cooking so it sears evenly instead of shocking the meat with a cold center.
- If your skillet is not smoking slightly before the steak goes in, it is not hot enough yet, so be patient and let it get there.