French Bistro Steak on Garlic Croutes and Potato Frites

Recipe by Deantini
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    slices vienna bread
  • 1
    garlic clove, halved
  • 4
    teaspoons olive oil
  • 16
    ounces rib eye grilling steak (or 2 x 8 oz striploin grilling steak)
  • 2
    tablespoons green peppercorns, cracked (or 2 tbsp cracked black peppercorns)
  • 14
  • 14
    cup beef stock
  • 14
    cup sweet red pepper, finely diced
  • 1
    shallot, finely diced (or 1 green onion, finely diced)
  • 2
    teaspoons butter
  • Potato Frites
  • 4
    potatoes, peeled and cut into long strips like french fries, but thinner
  • 1
    tablespoon vegetable oil
  • 1
    teaspoon dried thyme
  • 14
    teaspoon salt
  • 14
    teaspoon pepper
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DIRECTIONS

  • Potato Frites:.
  • Preheat oven to 400 degrees.
  • In bowl, toss potatoes with oil, thyme, salt and pepper.
  • Arrange on foil-lined rimmed baking sheet.
  • Bake, turning once, for 40 minutes or until tender inside and crisp outside.
  • While potatoes cook, start the Bistro Steak.
  • Bistro Steak On Garlic Croutes:.
  • Rub bread all over with cut side of garlic; brush with 2 teaspoons (10 mL) of the oil. Toast on baking sheet for 10 minutes or until golden.
  • Meanwhile, trim off all but 1/8 inch (3 mm) fat from steak, if needed.
  • Roll edges in peppercorns to coat.
  • In skillet, heat remaining oil over medium-high heat; cook steaks for 4 to 6 minutes per side or until medium-rare inside and browned. Transfer to plate; cover and keep warm.
  • Add wine and stock to skillet; bring to boil, scraping up any brown bits. Boil for about 1 minute or until reduced by half. Remove from heat.
  • Stir in red pepper, shallot, butter and any juices accumulated on plate.
  • Cut steaks in half; place on croûtes.
  • Pour sauce over top.
  • Serve with Potato Frites.
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