This is bistro perfection on a plate - juicy skirt steak paired with crispy golden fries and a bright, herbaceous gremolata that cuts through the richness beautifully. It's the kind of dish that makes you feel like you're dining in a cozy Parisian café, even if you're just around the corner.
Make it at Home
Perfect Bistro-Style Steak Frites with Lemon Herb Gremolata
Bring the French bistro experience home with this classic pairing of perfectly seared skirt steak and crispy fries, finished with a bright gremolata. The key is high heat for the steak and that fresh, zesty herb topping that makes everything sing.
Ingredients
1 lb skirt steak, trimmed
1 lb russet potatoes, cut into fries
3 tbsp olive oil, divided
1/2 cup fresh parsley, finely chopped
2 cloves garlic, minced
1 lemon zested and juiced
2 tbsp vegetable oil for frying
1 tsp kosher salt
1/2 tsp black pepper
Instructions
1
Cut potatoes into 1/2-inch thick fries and soak in cold water for 30 minutes. Pat completely dry.
2
Heat vegetable oil to 350°F in a large pot or deep fryer. Fry potatoes in batches for 3-4 minutes, then remove and drain. Increase oil temperature to 375°F and fry again for 2-3 minutes until golden and crispy.
3
Make gremolata by combining chopped parsley, minced garlic, lemon zest, and a pinch of salt in a small bowl.
4
Season skirt steak generously with salt and pepper on both sides. Let rest at room temperature for 15 minutes.
5
Heat a cast iron skillet or heavy pan over high heat. Add 1 tablespoon olive oil and sear steak for 3-4 minutes per side for medium-rare, depending on thickness.
6
Let steak rest for 5 minutes, then slice against the grain into 1/4-inch strips.
7
Season hot fries with salt and serve immediately alongside sliced steak, topped with gremolata and a drizzle of remaining olive oil and lemon juice.
