Steak & Veggie Frites
Recipe - Price Rite Marketplace Corporate
Steak & Veggie Frites
Prep Time20 Minutes
Servings4
Cook Time20 Minutes
Ingredients
4 medium carrots, peeled and cut into 3 x 1/2 x 1/2-inch sticks
4 medium parsnips, peeled and cut into 3 x 1/2 x 1/2-inch sticks
1/4 cup olive oil, divided
4 fresh thyme sprigs
1 teaspoon jarred minced garlic
2 bone-in ribeye steaks (about 16 ounces each)
1 teaspoon kosher salt
Directions
- Preheat oven to 450°; line rimmed baking pan with parchment paper. On prepared pan, toss carrots, parsnips, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper; spread in single layer on prepared pan. Bake frites 25 minutes or until golden brown and tender-crisp, stirring once. Makes about 6 cups frites.
- In large cast-iron skillet, heat thyme, garlic and remaining 2 tablespoons oil over medium-high heat. Sprinkle steaks with kosher salt and 1/2 teaspoon pepper. Add steaks to skillet; cook 8 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)
- Remove and discard bone from steaks; slice against the grain and serve with frites.
Nutritional Information
Approximate nutritional values per serving (5 ounces steak, 1 1/2 cups frites): 628 Calories, 35g Fat, 10g Saturated Fat, 152mg Cholesterol, 749mg Sodium, 28g Carbohydrates, 6g Fiber, 9g Sugars, 0g Added Sugars, 48g Protein
20 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Dorot Farm Fresh & Sweet Carrots, 16 oz
$0.99$0.99/lb
Cello Parsnips, 1 ct, 16 oz
$3.49$0.22/oz
Botticelli Cooking Extra Virgin Olive Oil, 67.6 fl oz
$24.99$0.37/fl oz
Not Available
Garland Food Garlic Paste, 32 oz
$5.49$0.17/oz
Nature's Reserve Beef Ribeye Steak, 10 oz
$8.99$0.90/oz
Badia Kosher Salt, 8 oz
$2.99$0.37/oz
Nutritional Information
Approximate nutritional values per serving (5 ounces steak, 1 1/2 cups frites): 628 Calories, 35g Fat, 10g Saturated Fat, 152mg Cholesterol, 749mg Sodium, 28g Carbohydrates, 6g Fiber, 9g Sugars, 0g Added Sugars, 48g Protein
Directions
- Preheat oven to 450°; line rimmed baking pan with parchment paper. On prepared pan, toss carrots, parsnips, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper; spread in single layer on prepared pan. Bake frites 25 minutes or until golden brown and tender-crisp, stirring once. Makes about 6 cups frites.
- In large cast-iron skillet, heat thyme, garlic and remaining 2 tablespoons oil over medium-high heat. Sprinkle steaks with kosher salt and 1/2 teaspoon pepper. Add steaks to skillet; cook 8 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)
- Remove and discard bone from steaks; slice against the grain and serve with frites.