Steak Frites & Guacamole

September 14, 2018

 

A "frite" is the french word for fries.  A few weeks back some friends and I had a girls night out.  We try to do this once a month if we can get it organized!  We found ourselves at this fun place that serves homemade smores that you roast at your table, how cool is that?!  

 

But one of my friends ordered the steak frites {she graciously shared} and they were amaaaazing.  Steak piled high on cheesy french fries topped with guacamole.  That week I took the concept and made it for my family.  

 

 

Since I was trying to keep this on the healthier side vs the "cheat day" side I used russet potatoes and cut them into wedges, drizzle with a bit of olive oil and baked them in the oven, no fried fries {ha} to feel guilty about.  Growing up we actually called potato wedges "jo jo's".  

 

Until I moved to Arizona I thought nothing of this!  Come to find out it's a Northwesterner thing and the well known common name is "potato wedges", quite fitting.  Is Alaska the norm and the rest of the U.S. hasn't caught on?  Sadly no, Alaska is  behind the lower 48's by about 10 years in everything {I'm having a good laugh at this}.

 

Potato, Po-taw-toh.

 

 

I grilled up a skirt steak seasoned with some Mexican spices and did a really basic guacamole.  My husband seriously cracks me up because he uses a fork to eat everything {pizza} and I was just all up in this dinner with my hands, digging in like I was 5 years old again.  

 

Fork, no fork, the outcome is the same and that's a really good steak and fries.

 

 

Sometimes the easiest and most simple concepts make for the best, and repeat, dinners.  This is such a great transitional meal as we head in to fall.  Steak and potatoes with a southwest twist.  

 

 

I usually make guacamole with a lot of add-ins but I really enjoyed making it more basic {the restaurant served it with a basic guac, I followed suit}.  That's just avocado, lime and lemon juice, onion, cilantro and salt.  

 

 

Ingredients:

steak

3 tbsp oil

1/2 lime, zested and juiced

1/2 tsp cumin

1/2 tsp chili powder

1/2 tsp salt

3 large garlic cloves, smashed

1 1/2 lb skirt steak

 

wedge fries

2 russet potatoes

1/4 tsp cumin

1/4 tsp chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/2 tsp salt

2 tbsp avocado oil (or any oil on hand, I just like the taste with this meal)

3 oz jack cheese, grated

 

guacamole

2 avocados

2 tbsp cilantro, chopped

1/2 tsp salt

2 tbsp white onion

1 tsp lime juice

1 tsp lemon juice

 

Instructions:

In a large ziploc bag combine all of the "steak" ingredients; oil, lime zest and juice, cumin, chili powder, salt, garlic cloves and the skirt steak.  Let this marinate in the fridge for 4-8 hours.  

 

Preheat your oven to 400.  Wash the potatoes thoroughly, leaving the skin on.  Cut the potatoes into wedges, keeping in mind the thicker you make them the longer they will need to cook.  I tend to do 12 wedges per potato, so you would cut the potato in half lengthwise, then cut  each half into another half, then each half into thirds and that should be 12 total.  Let these soak in water until the oven has pre-heated.  

 

Line a baking sheet with parchment paper {foil tends to stick to the potatoes}.  Dry the potatoes off on a kitchen towel and empty the bowl of any water.  To the bowl add from the "wedge fries" ingredients; cumin, chili powder, garlic powder, onion powder, salt and oil.  Add the potatoes back to the bowl and toss it around to coat evenly.  Lay the potatoes on the parchment paper so they are not touching.  Bake in the oven for 40 minutes or until they are crispy on the outside and a fork easily pierces the skin.  Turn the potatoes half way through cooking.

 

Mash together all of the guacamole ingredients in a bowl, add the *pits of the avocados back to the bowl, cover and let it chill in the fridge.

 

Remove the steak from the fridge (ideally do this step when you begin the potatoes so the meat won't be super cold when it hits the hot pan).  Heat up a grill pan (or a saute pan) over medium high heat.   Drizzle the pan with a little bit of oil.  Add the steak to the pan, cooking for 4-7 minutes on each side depending on the doneness you would like.  *Remove the steak from the pan and let it rest at least 10 minutes.  Slice the steak against the grain.  

 

Grate the jack cheese.  Pull the potatoes out of the oven, push them together to make a little pile, sprinkle the grated jack cheese over the top.  Put it back in the oven until the cheese has melted.  Pull the baking sheet out of the oven, top it with the steak and the guacamole on top.  Serve it right on the baking sheet for easy cleanup!

 

Enjoy!

Tara

 

*Adding the pit of the avocado prevents it from turning brown

**Allowing your meat to sit after cooking will prevent the juice from spilling out

 

 

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Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

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