Steak Strips Crispy Fries Bowl (Printable)
Tender steak strips with golden fries, fresh veggies, and smoky sauce in one satisfying bowl.
# What You Need:
→ Steak
01 - 1.1 lbs sirloin steak, cut into ½-inch strips
→ Fries
02 - 1.3 lbs fresh or frozen 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 - ½ red onion, thinly sliced
08 - 1 avocado, sliced
→ Sauce
09 - ½ 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 black pepper, to taste
→ Optional Toppings
15 - ¼ cup shredded cheddar cheese
16 - 2 tbsp fresh parsley, chopped
# How to Make It:
01 - Preheat oven to 425°F. Spread the fries on a 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 skillet over high heat with a light coating of oil. Sear the strips for 1–2 minutes per side until they reach your preferred doneness. Season with salt and pepper, then set aside to 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 gather the mixed salad greens.
05 - Layer crispy fries on the bottom of each bowl. Add salad greens, cherry tomatoes, red onion, and avocado. Top with the rested steak strips.
06 - Drizzle the smoky sauce generously over each bowl. Sprinkle with shredded cheddar cheese and fresh parsley if desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- It gives you steakhouse energy with the casual comfort of loaded fries, all in one bowl.
- The smoky paprika sauce ties everything together so well you will want to put it on everything else you cook that week.
02 -
- Dry your steak strips thoroughly before searing because any moisture left on the surface will steam the meat instead of giving you that gorgeous crust.
- Let the steak rest for at least three minutes after cooking or all those delicious juices will run straight out onto your cutting board.
03 -
- Cut all your steak strips the same thickness so they finish cooking at the same time and you are not stuck with some overdone and some raw in the middle.
- Work in batches when searing the steak because overcrowding the pan is the fastest way to end up with gray, steamed meat instead of a beautiful brown sear.