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Bistro Steaks and Frites with Strawberry Spring Salad

12:33 PM, Jun 6, 2013   |    comments
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1 tablespoon fresh basil, finely chopped
1 1/2 lb grilling steaks (NY-strip, ribeye, or tenderloin)
1 tablespoon + 1 teaspoon canola oil
3 teaspoons Bakery bread dip seasoning (any flavor), divided
1/2 of a (26-oz) bag frozen French fries
3 tablespoons shredded Parmesan cheese blend
1 tablespoon balsamic glaze (optional)

•Preheat oven to 450°F. Preheat grill pan on medium-high (or preheat grill).
•Chop basil leaves.
1.Coat both sides of steaks with 1 tablespoon of the canola oil and sprinkle with 2 teaspoons seasoning (we suggest the Sicily blend). Let stand 10 minutes to marinate.
2.Bake fries following package instructions. Note: Add extra bake time for crispier fries.
3.Place steaks in grill pan (or on grill); grill 3-4 minutes on each side or until 145°F (for medium-rare). Let steaks stand 5-10 minutes before serving.
4.Combine in medium bowl: remaining 1 teaspoon seasoning, basil, and cheese; add fries and toss to coat. Stir in remaining 1 teaspoon oil until evenly coated. Drizzle steaks with glaze. Serve.


2 cups fresh strawberries, quartered
1 bag mixed salad greens (4-5 oz)
1 cup glazed nut and fruit trail mix
1/4 cup champagne salad dressing

•Cut strawberries into quarters.
1.Place all ingredients in salad bowl.
2.Toss and serve.

First Coast Living

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