Steak frites and key lime pie

By Julie Van Rosendaal on March 30, 2015

Steak Frites (steak and French fries) is not the first thing you might consider whipping up after a long day of work. But it’s actually quite simple, and can be pulled together in under half an hour. For dessert, stir together the simplest Key lime filling to serve with straight-up graham crackers. Who needs pie crust?

Steak Frites

2–3 russet (or sweet) potatoes, scrubbed
canola or other vegetable oil, for cooking
4–6 3 oz. grilling steaks (such as sirloin, striploin, tenderloin or ribeye)
salt and freshly ground black pepper

Preheat the oven to 450°F.

Cut the potatoes into thin sticks of even size. Spread in a single layer on a heavy, rimmed baking sheet (the darker the better) and drizzle generously with oil. Toss gently with your hands to coat the potatoes in oil, then slide into the oven. (Don’t worry if it’s not hot enough yet.) Let them roast for about 20 minutes, tossing once or twice with tongs.

While the frites are baking, get the steaks ready by patting them dry with paper towel. Sprinkle salt and pepper on both sides. Set a heavy skillet (cast iron is ideal) over medium-high heat or preheat your grill. Start the dessert.

Deconstructed Key Lime Pie

1 300 ml can sweetened condensed milk
1/2 cup (125 ml) lime or Key lime juice
1 tsp (5 ml) finely grated lime zest (optional)
1 cup (250 ml) heavy (whipping) cream
12-18 graham crackers

In a medium bowl, stir together the sweetened condensed milk, lime juice and zest. As you stir, the mixture will thicken. In another bowl, whip the cream until it forms stiff peaks; gently fold it into the lime mixture. Put the bowl in the fridge to set.

Your pan or grill should be nice and hot now. Add a generous drizzle of oil. Cook the steaks for 4 to 5 minutes per side (for inch-thick steaks) for medium-rare. Let them rest on the serving plates for 5 minutes while you salt and dish out the fries. Green beans and salad are ideal sides.

For dessert, serve the Key Lime mixture in small bowls, with a few graham crackers for scooping.

Serves 4-6.

PER SERVING: 656 calories, 24.3 g fat (13.4 g saturated fat, 8.7 g monounsaturated fat, 2.4 g polyunsaturated fat), 118 mg cholesterol, 79 g carbohydrate, 30 g protein, 4.7 g fibre.

Originally published in ParentsCanada magazine, April 2015.


By Julie Van Rosendaal | March 30, 2015

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