Daily food & travel inspiration in your inbox

Meat and potatoes just became fun again!

Sheet Pan Steak Frites with Shallot and Thyme Butter
Servings:

serving time2

Ingredients

  • Shallot and thyme butter:

  • 2 sticks unsalted butter, room temperature

  • 2 teaspoons fresh thyme leaves

  • 1/4 cup shallot, minced

  • Salt and pepper, to taste

  • 1 teaspoon red wine vinegar

  • Steak frites:

  • 2 russet potatoes, cut into 8 wedges

  • 2 tablespoons olive oil

  • 1/2 cup freshly grated Parmesan

  • Salt and pepper, to taste

  • 2 New York strip steaks, about 1 pound each

  • Parsley, to serve

Sundays Ain't Scary

We’re giving you FREE access to Live TV to beat the Sunday Scaries!

Instructions

  1. To make shallot and thyme butter: In a medium bowl, cream the butter with a fork, and add thyme, shallot, salt, pepper and vinegar. Place on a sheet of plastic wrap and roll tightly into a log. Refrigerate overnight or until firm.

  2. Preheat oven to 350 degrees. Generously oil a baking sheet with vegetable oil.

  3. Place potatoes in a single layer on one side of the prepared baking sheet. Add olive oil and Parmesan cheese. Season with salt and pepper to taste and gently toss to combine. Bake for 20 to 25 minutes, tossing occasionally.

  4. Remove pan from the oven and preheat to broil.

  5. Season both steaks with salt and pepper and place on the opposite side of the prepared baking sheet.

  6. Place in oven and broil until the steak is browned and charred at the edges, about 4 to 5 minutes per side until desired doneness. Garnish with parsley and serve immediately with shallot and thyme butter.

Sheet Pan Steak Frites with Shallot and Thyme Butter
email

Email

print

Print

Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox