Steak Frites with Homemade Dijonnaise & Kale and Brussel Sprouts Salad
My sister’s wife is a self-made homemade cook. Whenever I visit Chicago, I know I’m going to be eating good because of her cooking. During my last visit, she served up this meal and it was literally perfect. Steak, fries, an incredible sauce, and a fresh salad is my death row meal, I’ve decided. Oh and wine. I asked a lot of questions and paid close attention so I could share her “creation” with you guys. It’s a lot of moving parts, but ultimately super easy and delicious as all hell.
Please keep in mind that neither of us are chefs, so you may want to adjust measurements based on taste and you may want to cook the steak your way. This is just how she instructed me to do it and it turned out!
INGREDIENTS:
For the steak:
New York Strip! However much you need, really, depending on how many people you’re cooking for.
You can either make your own compound butter with salt, garlic, and herbs or buy some at the store!
For the dijonnaise:
1/2 C mayonnaise
2 TBSP dijon mustard, or to taste
1/2 TBSP freshly squeezed lemon juice
1 small pinch salt
1 small pinch pepper
For the frites:
A bag of frozen fries. No, really.
For the salad:
1-2 bunches lacinato kale (again, depends on how much salad you want to make!)
Brussel sprouts (either pre-shaved or whole if you don’t mind cutting them up yourself)
Pistachios
Dried cranberries
Shredded white cheddar cheese (Trader Joe’s has a good one!)
Grossy Pelosi’s Garlicky Citrus Dressing
INSTRUCTIONS
For the steak:
The thickness of the steak will determine how long to grill it. If it’s 1” thick, it’ll be 4 minutes each side. I used this as a guide for our steaks. One turned out medium rare and one turned out medium/medium well. I learned lessons! You’ll grill it via your stovetop on either side for however long, but definitely have the oven on deck in case you need to throw them in for a minute or two for your preferred level of doneness. Use your butter concoction on both sides of the steak as it cooks. When it’s done and you’ve checked the internal temperature (this thing is incredibly handy), let it rest for 10 minutes before slicing it up!
For the dijonnaise:
Combine all ingredients in a small bowl and whisk together!
For the frites:
Follow the instructions on your frozen pack of fries!
For the salad:
Depending on how much salad you’re making, use as many of the ingredients as needed. I know, this is the most NONspecific recipe ever, but my sister-in-law isn’t very detailed and it really is all about making this meal to taste! When your salad is prepared and you’re ready to serve the whole dinner, use the dressing to toss it up!
Put it all together and there you have it, folks. You did it.
