Chic Eats: Steak Frites with Parsley Truffle Aioli PDF Print E-mail
Written by VendiRei Jones   
Saturday, 12 June 2010 08:57

Chic Eats: Steak Frites with Parsley Truffle Aioli
Celebrate Dad with delicious and simple Steak Frites with Parsley Truffle Aioli. Our Chic Chef shows you a quick version of a Belgian bistro classic. 

If boys are made of snips and snails and puppy dog tails, then men must be made of meat and potatoes. The beef industry should send the fathers of America a thank you card during the holidays. In fact, if my father could eat steak and potatoes every day, he would.


So, on the one day devoted to dads, I bend the rules of the culinary world (and the USDA), and make him a special dinner based on the Father's Day Food Pyramid. It's a simple structure with three food groups: meat, potatoes and beer. Steak Frites with Parsley Truffle Aioli paired with a cold beer is the perfect dish to celebrate dad on his special day.


For this recipe, I use flat-iron steak, a cut of beef that gained popularity a few years ago for its more-value-for-your-money attributes. At around $4 to $5 per pound, this cut has the tenderness of filet mignon with the flavor of a rib eye. (If your butcher carries grass-fed beef, all the better.) Marinate the steak for at least 30 minutes and up to two hours for maximum flavor.061410VALLEYVIEW.GIF


Classically, pommes frites (or French fries) require a two-step cooking process. First, the cut potatoes are "blanched" in oil at a low temperature to cook the inside of the fries. The par-cooked fries are then fried at a higher temperature to crisp the outside. For the pommes frites in this recipe, a "matchstick" cut will decrease the cooking time, and soaking the potatoes in cold water removes some of the starch. The end result are pommes frites that will crisp beautifully and provide wonderful contrast in texture to the tender steak.


In true Belgian style, serve the pommes frites with the Parsley Truffle Aioli for dipping and a cold white or blonde Belgian beer.


Steak Frites with Parsley Truffle Aioli

Yield: 4 servings


For the Steak



  • 16 ounces flank steak
  • 1/2 tablespoon rosemary leaves, finely chopped
  • 1/2 tablespoon thyme leaves, finely chopped
  • 2 tablespoons canola oil
  • Sea salt and freshly ground black pepper




  • Mix the herbs and oil together.
  • Pat the steak dry and rub with the herb oil. Sprinkle with salt and pepper.
  • Grill or broil the steak to desired doneness — three to four minutes per side for medium, four to five minutes per side for medium-well.
  • Cover loosely with foil and let rest at least five minutes.
  • Slice across the grain and serve.



For the Pommes Frites



  • 2 large Idaho potatoes, about 1 1/2 pounds
  • Canola oil, for frying
  • Sea salt




  • Peel the potatoes and discard the skins.
  • Cut the potatoes into 2 by 1/4-inch sticks.
  • Allow the strips to soak in cold water for 15 minutes. Drain and rinse the potatoes, then pat dry.
  • Pour enough oil into a deep saucepan to reach 4 inches up the sides. Heat to 310 degrees Fahrenheit.
  • Fry the potatoes in small batches until tender but not brown. Remove and let cool at least 20 to 30 minutes.
  • Heat oil to 350 degrees Fahrenheit. Again, working in batches, fry the potatoes until crisp. Sprinkle with salt.
  • Serve immediately.



For the Parsley Truffle Aioil



  • 1 cup mayonnaise
  • 1 1/2 tablespoons finely chopped parsley leaves
  • 1 teaspoon minced garlic
  • 3/4 teaspoon fresh lemon juice
  • 3/4 teaspoon white truffle oil
  • Salt and freshly ground black pepper




  • Whisk together first five ingredients.
  • Season to taste with salt and pepper.




Photo courtesy of VendiRei Jones


VendiRei Jones -

VendiRei Jones is the chef/owner of Torta, a licensed home bakery specializing in sweet and savory tarts. E-mail her at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

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