Description
These Easy Garlic Parmesan Steak Fries are oven-baked until golden and crispy, tossed in a flavorful mix of garlic, oregano, and freshly grated Parmigiano Reggiano, then served with juicy seared New York Striploin and a tangy lemon herb aioli. A hearty, restaurant-worthy meal made simple at home.
Ingredients
Units
Scale
For the Fries:
- 4 Russet potatoes, peeled and sliced
- 3 tbsp olive oil
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tsp garlic powder
- 2 tsp dried oregano
- 1/2 cup Parmigiano Reggiano cheese, freshly grated
- 2 tbsp fresh parsley, chopped
For the Steak:
- 1 New York Striploin steak
- Salt & pepper, to taste
- 2 tbsp beef tallow
For the Sauce:
- 1/2 cup lemon herb aioli
- Chives, finely chopped (optional, for garnish)
Instructions
- Prep the fries: Preheat oven to 425°F (220°C). Slice potatoes into thick steak fries. Toss with olive oil, salt, pepper, garlic powder, and oregano until evenly coated.
- Bake: Arrange fries in a single layer on a parchment-lined baking sheet. Bake for 35–40 minutes, flipping halfway, until crispy and golden.
- Toss with cheese: Immediately after baking, sprinkle fries with freshly grated Parmigiano Reggiano and chopped parsley. Toss to coat.
- Cook the steak: While fries bake, season striploin generously with salt and pepper. Heat beef tallow in a cast-iron skillet over medium-high heat. Sear steak 3–4 minutes per side for medium-rare, or until desired doneness. Let rest 5 minutes before slicing.
- Serve: Plate fries with sliced steak. Add a side of lemon herb aioli, garnish with chives, and enjoy.
Notes
- Soak potato slices in cold water for 30 minutes before baking for extra crispiness.
- Swap beef tallow with olive oil or butter if preferred.
- Fries can be finished under the broiler for 2 minutes for extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 780
- Sugar: 2g
- Sodium: 1350mg
- Fat: 48g
- Saturated Fat: 16g
- Unsaturated Fat: 27g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 145mg