
Don’t let the frozen fries fool you—this is a meal for grown-ups. The French bistro classic, steak frites, gets fused with a dirty gin martini to create a combo that will leave you feeling like your most sophisticated self. Seared medium-rare steak gets topped with a buttery, boozy olive sauce, sprinkled with blue cheese crumbles, and served alongside a mountain of golden, crispy French fries and a 2-minute leafy green salad. Whip this 45-minute marvel up for date night or your next dinner party, and watch the compliments roll in. Serve with a chilled dirty martini for extra points.
What kind of steak is best for steak frites?
Ribeye is the traditional choice for steak frites, but in testing, we found it to be a bit too fatty and opted for skirt steak instead. Aside from being the perfect balance of beefy flavor and tenderness, skirt steak is easier to handle and cooks quickly. New York strip would be another great option, with a slightly longer cook time.
Do I have to use frozen fries?
If you want to keep your time in the kitchen under an hour, then yes, frozen fries are your best bet. But! If you’ve got time to kill and feel ambitious, skip the frozen fries and make our crispy double-fried French fries recipe.
Did you make this? Let us know how it went in the comments below!
Ingredients
- 10 cups
plus 5 tbsp. neutral oil, divided
- 1 1/2 lb.
skirt steak or NY strip steak
Kosher salt
- 3/4 cup
pitted chopped green olives, such Castlevetrano or Cerignola, plus 2 tbsp. olive brine
- 1
clove garlic, chopped
- 1/2 cup
gin
- 1/4 cup
dry vermouth
- 1/2 cup
low-sodium beef broth
- 1 Tbsp.
unsalted butter
- 14 oz.
frozen shoestring French fries, divided
- 2 Tbsp.
Dijon mustard
- 2 Tbsp.
white wine vinegar
- 1 Tbsp.
honey
- 4 oz.
mixed greens
- 1/2 cup
fresh flat-leaf parsley leaves
- 1/4 cup
crumbled blue cheese (optional)
Directions
- Step 1Into a large Dutch oven fitted with a deep-fry thermometer, pour 10 cups oil (about a depth of 3"). Heat over high heat until thermometer registers 375°.
- Step 2Meanwhile, pat steak dry; season all over with salt. Heat a large stainless steel skillet over medium-high heat. When pan is very hot, pour in 1 tablespoon oil and swirl to coat pan. Cook steak, turning halfway through, until a brown crust forms and an instant-read thermometer inserted into thickest part registers 125°, 2 to 3 minutes per side. Transfer steak to a cutting board.
- Step 3In same skillet over medium heat, cook olives, stirring occasionally, until starting to brown, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add gin and vermouth and stir to deglaze pan. Bring to a simmer and cook, stirring occasionally, until liquid is almost evaporated, 4 to 5 minutes. Add broth and simmer, stirring occasionally, until reduced by about two-thirds, about 5 minutes. Remove from heat and stir in olive brine and butter.
- Step 4While sauce simmers, using a spider, add half of fries to hot oil and agitate to break up any clumps. Fry until crispy and cooked through, 3 to 4 minutes. Transfer to a paper towel-lined baking sheet; season with salt. Repeat with remaining fries.
- Step 5In a large bowl, whisk mustard, vinegar, honey, and a pinch of salt. While whisking, drizzle in remaining 4 tablespoons oil until dressing is smooth and combined. Add mixed greens and parsley and toss in dressing until coated.
- Step 6Slice steak against the grain. Transfer to a platter. Top with olive sauce and blue cheese (if using). Serve with fries and salad alongside.

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