Steak Frite Salad Recipe

Prepare potatoes

Cut scrubbed russet potatoes into 1/4–1/2-inch sticks. Soak in cold water for 20–30 minutes to remove starch, then drain and pat completely dry with kitchen towels or paper towels.

Cook fries

Option A - Frying: Heat oil in a deep pot or fryer to 325°F (163°C). Blanch potatoes in batches for 3–4 minutes until pale and slightly tender; remove and drain on a rack. Increase oil to 375°F (190°C) and fry in batches 1–2 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp kosher salt and 1/4 tsp pepper. Option B - Oven: Toss dried potato sticks with 2–3 tsp olive oil, spread on a single layer on a baking sheet, roast at 425°F (220°C) for 25–30 minutes, turning halfway, until golden and crisp. Season as above.

Season and rest

Pat filets dry with paper towel. Rub both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper and 2 tsp olive oil. Let rest at room temperature 20–30 minutes while fries are drying/roasting.

Cook steaks

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tbs butter and smashed garlic clove (optional). Sear filets 3–4 minutes per side for medium-rare (internal 125–130°F / 52–54°C), adjusting time for thickness and desired doneness. Spoon pan juices and butter over the steaks while cooking. Transfer steaks to a cutting board and rest 5–7 minutes before slicing thinly across the grain.

Whisk together 1 tbs balsamic vinegar, 1 tsp Dijon mustard, 1/2 tsp honey, and 1 tbs minced shallot in a small bowl. Slowly whisk in 3 tbs extra-virgin olive oil until emulsified. Season with 1/4 tsp salt and a pinch (1/8 tsp) freshly ground black pepper. Taste and adjust acid or sweetness as needed.

Toss the romaine (6 cups) and diced tomatoes (1 cup) with about 2–3 tbs of the balsamic vinaigrette to lightly coat. Divide the dressed greens between two plates or bowls.

Top each salad with half the sliced filet (slice each rested filet into 6–8 thin slices), a generous handful (about 1 cup) of warm frites, and sprinkle 1/4 cup bleu cheese crumbles per plate.

Finish with a light drizzle of any remaining vinaigrette, a sprinkle of chopped parsley or chives, and a lemon wedge on the side if using. Serve immediately so the fries stay crisp.