Father's Day Steak Frites with Roasted Garlic-Herb Butter


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Father's Day Steak Frites with Roasted Garlic-Herb Butter

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    Steak frites means “steak and fries.” Although it’s a commonly served meal in Europe, it’s also a favorite all-American combo.

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    Servings and Ingredients

    Serves 4
    Steak Frites
    2 (1-lb.) Hy-Vee Choice Reserve beef New York Strip steaks (or your favorite cut of steak)
    ¼ c. Gustare Vita olive oil
    1 tbsp. packed That’s Smart! brown sugar
    1 tbsp. Gustare Vita balsamic vinegar
    2 tsp. kosher salt
    2 tsp. fresh thyme leaves
    2 tsp. fresh rosemary leaves
    2 tsp. Sweet Baby Ray’s hot sauce
    ½ tsp. cracked black pepper
    1 (28-oz.) pkg. Ore-Ida frozen golden shoestring French fries
    Flaky sea salt, for garnish
    Hy-Vee mayonnaise, for serving
    Roasted Garlic-Herb Butter
    1 garlic bulb, unpeeled
    2 tbsp. Gustare Vita olive oil
    ½ c. Hy-Vee salted butter, softened
    1 tbsp. fresh thyme leaves
    1 tbsp. fresh rosemary leaves
    ¼ tsp. cracked black pepper

    Things To Grab

    • Shallow baking dish
    • Whisk
    • 2 small bowls
    • Plastic wrap
    • Heavy foil
    • Wooden spoon
    • Charcoal or gas grill
    • Large baking sheet
    • Tongs
    • Cutting board


    1. For steak frites, place steaks in a shallow baking dish. Whisk together the olive oil, brown sugar, balsamic vinegar, salt, thyme, rosemary, hot sauce and pepper; pour over steaks. Cover and marinate in the refrigerator for 4 hours or overnight, turning occasionally.

    2. For garlic-herb butter, preheat oven to 350 degrees. Cut a ¼-in. slice off top of the garlic bulb to expose the top of the cloves; discard top. Place garlic, cut end up, on a sheet of heavy foil. Drizzle with oil. Bring foil up and around bulb to enclose. Roast for 35 to 45 minutes or until garlic is softened; cool. Preheat oven to 450 degrees.

    3. Stir together softened butter, thyme, rosemary and pepper in a small bowl. Squeeze garlic bulb to pop out cloves into butter mixture. Stir until combined, breaking up cloves. Set butter mixture aside.

    4. Remove steaks from refrigerator; let stand at room temperature for 30 minutes before grilling.

    5. Preheat a charcoal or gas grill for direct cooking over high heat (500 degrees). Meanwhile, bake frozen shoestring potatoes at 450 degrees according to pkg. directions.

    6. Remove steaks from marinade; discard marinade. Grill for 4 to 8 minutes or until steaks reach 135 degrees for medium-rare doneness or to desired doneness, turning halfway through. Transfer steaks to a cutting board. Top with some of the butter mixture; loosely cover with foil and let rest for 5 minutes.

    7. To serve, top steaks with additional butter. Garnish with flaky sea salt, if desired. Serve with shoestring potatoes and mayonnaise for dipping.

    Nutrition facts


    1260 Calories per serving

    Amounts Per Serving

    • Total Fat: 92g
    • Cholesterol: 190mg
    • Sodium: 2070mg
    • Total Carbohydrates: 54g
    • Protein: 51g

    Daily Values

    Iron 35%
    Calcium 2%
    Vitamin D 0%
    Potassium 25%

    Recipe Source:

    Amanda Gajdosik, Midwest Nice