Air-Fryer Steak Frites
By Garth ClingingsmithPublished on April 20, 2022
Time
1 hour
Yield
Serves 2
Ingredients
Parsley-Shallot Sauce
¼ cup minced fresh parsley 1 tablespoon extra-virgin olive oil 1 tablespoon minced shallot 1 tablespoon red wine vinegar 1 garlic clove, minced⅛ teaspoon table salt Pinch red pepper flakesSteak and Fries
1 pound russet potatoes, peeled5 teaspoons extra-virgin olive oil, divided1 (8- to 12-ounce) top sirloin steak, 1½ inches thick, trimmed½ teaspoon table salt, divided¼ teaspoon ground black pepperBefore You Begin
While the cooked steak rested, we crisped the fries, then served our steak frites with parsley-shallot sauce. This recipe can be easily doubled using two steaks.
Instructions
- Combine parsley, oil, shallot, vinegar, 1 tablespoon water, garlic, salt, and pepper flakes in bowl; set aside for serving. (Sauce can be refrigerated for up to 2 days; let come to room temperature and whisk to recombine before serving.)
- Cut potatoes lengthwise into ½-inch-thick planks. Stack 3 or 4 planks and cut into ½-inch-thick sticks; repeat with remaining planks. Submerge potatoes in large bowl of water and rinse to remove excess starch. Drain potatoes and repeat process as needed until water remains clear. Cover potatoes with hot water and let sit for 10 minutes. Drain potatoes, transfer to paper towel–lined rimmed baking sheet, and thoroughly pat dry.
- Toss potatoes with 2 teaspoons oil in clean, dry large bowl. Arrange potatoes in even layer in air-fryer basket. Place basket into air fryer, set temperature to 350 degrees, and cook for 8 minutes. Transfer potatoes to now-empty bowl and toss gently to redistribute. Return potatoes to basket; place basket into air fryer; and cook until softened and potatoes have turned from white to blond (potatoes may be spotty brown at tips), 5 to 10 minutes.
- Pat steak dry with paper towels, rub with 1 teaspoon oil, and sprinkle with ¼ teaspoon salt and pepper. Transfer potatoes to now-empty bowl and toss with remaining 2 teaspoons oil and remaining ¼ teaspoon salt. Return potatoes to basket and place steak on top. Return basket to air fryer; increase temperature to 400 degrees; and cook until steak is lightly browned and registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 10 to 15 minutes, flipping and rotating steak halfway through cooking. Transfer steak to cutting board, tent with aluminum foil, and let rest while finishing potatoes.
- Transfer potatoes to now-empty bowl and toss gently to redistribute. Return potatoes to basket; return basket to air fryer; and cook until golden brown and crisp, 5 to 10 minutes. Season with salt and pepper to taste. Slice steak thin and serve with fries and sauce.
for the parsley-shallot sauce
for the steak and fries
Time
1 hourYield
Serves 2Ingredients
Parsley-Shallot Sauce
Steak and Fries
Ingredients
Parsley-Shallot Sauce
Steak and Fries
Ingredients
Parsley-Shallot Sauce
Steak and Fries
Why This Recipe Works
Sometimes you just want to eat meat and fried potatoes. How do you do that in a healthy way? Use lean meat, don't actually deep-fry the potatoes, and cook in an air fryer. To tweak this French bistro classic, we air-fried the meat and frites together. For the steak, using thicker sirloin meant that we got nice color on the meat while the middle stayed tender and juicy. Making crispy fries with fluffy interiors required a three-step process: a rinse and a 10-minute soak in hot water, a low-temperature fry to parcook the potatoes, and a high-temperature fry to finish cooking and crisping them. Coating the potato sticks with oil was another key to good browning. The fries often broke when we tossed them in the air-fryer basket, so we moved them to a bowl to toss, resulting in fewer broken pieces. To time the cooking of the potatoes and steak so that both would be ready at the same time, we added the steak to the air fryer partway through cooking the potatoes, placing the meat on the potato sticks.
Before You Begin
While the cooked steak rested, we crisped the fries, then served our steak frites with parsley-shallot sauce. This recipe can be easily doubled using two steaks.
Instructions
- Combine parsley, oil, shallot, vinegar, 1 tablespoon water, garlic, salt, and pepper flakes in bowl; set aside for serving. (Sauce can be refrigerated for up to 2 days; let come to room temperature and whisk to recombine before serving.)
- Cut potatoes lengthwise into ½-inch-thick planks. Stack 3 or 4 planks and cut into ½-inch-thick sticks; repeat with remaining planks. Submerge potatoes in large bowl of water and rinse to remove excess starch. Drain potatoes and repeat process as needed until water remains clear. Cover potatoes with hot water and let sit for 10 minutes. Drain potatoes, transfer to paper towel–lined rimmed baking sheet, and thoroughly pat dry.
- Toss potatoes with 2 teaspoons oil in clean, dry large bowl. Arrange potatoes in even layer in air-fryer basket. Place basket into air fryer, set temperature to 350 degrees, and cook for 8 minutes. Transfer potatoes to now-empty bowl and toss gently to redistribute. Return potatoes to basket; place basket into air fryer; and cook until softened and potatoes have turned from white to blond (potatoes may be spotty brown at tips), 5 to 10 minutes.
- Pat steak dry with paper towels, rub with 1 teaspoon oil, and sprinkle with ¼ teaspoon salt and pepper. Transfer potatoes to now-empty bowl and toss with remaining 2 teaspoons oil and remaining ¼ teaspoon salt. Return potatoes to basket and place steak on top. Return basket to air fryer; increase temperature to 400 degrees; and cook until steak is lightly browned and registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 10 to 15 minutes, flipping and rotating steak halfway through cooking. Transfer steak to cutting board, tent with aluminum foil, and let rest while finishing potatoes.
- Transfer potatoes to now-empty bowl and toss gently to redistribute. Return potatoes to basket; return basket to air fryer; and cook until golden brown and crisp, 5 to 10 minutes. Season with salt and pepper to taste. Slice steak thin and serve with fries and sauce.
for the parsley-shallot sauce
for the steak and fries
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