CHOPPED KITCHEN

Seared Steaks & Garlic Butter

with Oven Fries

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Servings 8-10

“Steak frites,” or steak with french fries, is classic French bistro fare. Tonightʼs steaks get another layer of rich flavor from garlic butter, spooned over them as they cook. Creamy mustard sauce is a perfect match for the rich steaks and hearty oven-roasted fries, while a simple salad adds refreshing contrast. (You may receive crisp romaine or tender butter lettuce.)

Ingredients
  • 2 cloves Garlic
  • 2 Russet Potatoes
  • 1 bunch Chives
  • 3 Tbsps Creamy Mustard Sauce
  • 2 Tbsps Butter
  • 1 Tbsp Red Wine Vinegar
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    1 Prepare & roast the potatoes:

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    Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1/2-inch-thick sticks. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast, flipping halfway through, 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

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    2 Prepare the remaining ingredients:

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    While the potatoes roast, peel and finely chop the garlic. Cut off and discard the root end of the lettuce; roughly chop the leaves. Thinly slice the chives.

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    3 Make the vinaigrette

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    While the potatoes continue to roast, in a bowl, combine the vinegar and 1/4 of the creamy mustard sauce. Slowly whisk in 2 teaspoons of olive oil until well combined. Season with salt and pepper to taste.