Steak Strips Crispy Fries Bowl (Printable version)
Juicy steak strips over crispy fries with fresh veggies and smoky sauce—a hearty comfort bowl.
# Ingredient list:
→ 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 tablespoons vegetable oil
04 - Salt, to taste
→ Vegetables
05 - 1 cup cherry tomatoes, halved
06 - 1 cup mixed salad greens
07 - 1/2 red onion, thinly sliced
08 - 1 avocado, sliced
→ Sauce
09 - 1/2 cup mayonnaise
10 - 2 tablespoons ketchup
11 - 1 tablespoon Dijon mustard
12 - 1 teaspoon smoked paprika
13 - 1 tablespoon fresh lemon juice
14 - Salt and freshly ground black pepper, to taste
→ Optional Toppings
15 - 1/4 cup shredded cheddar cheese
16 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat the oven to 425°F. Spread the French fries on a rimmed baking sheet, drizzle with vegetable oil, and season with a pinch of salt. Bake for 20–25 minutes, tossing halfway through, until golden and crispy.
02 - Pat the steak strips dry with paper towels. Heat a large skillet over high heat, add a light coat of oil, and sear the strips for 1–2 minutes per side until browned 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, lemon juice, and a pinch each of salt and black pepper until smooth and well combined.
04 - Halve the cherry tomatoes, thinly slice the red onion, cut the avocado into slices, and set the mixed salad greens aside.
05 - Divide the crispy fries among four bowls. Layer each with salad greens, cherry tomatoes, red onion, and avocado slices. Arrange the rested steak strips on top.
06 - Drizzle the prepared sauce generously over each bowl. Sprinkle with shredded cheddar cheese and chopped parsley if desired. Serve immediately while the fries are still hot and crisp.
# Expert Tips:
01 -
- The combination of hot, salty fries and juicy steak in one bowl is genuinely unbeatable and feels like a restaurant treat at home.
- The smoky paprika sauce ties everything together and takes barely a minute to stir together.
02 -
- Do not crowd the pan when searing steak strips or they will boil in their own juices instead of developing that gorgeous brown crust.
- Letting the steak rest for three minutes after searing keeps all the juices inside rather than running all over your cutting board.
03 -
- Salt the steak strips right before they hit the pan, not before, because early salting draws out moisture and prevents a good sear.
- A tiny splash of pickle juice in the sauce sounds strange but adds an addictive tang that people will not be able to identify but will absolutely love.