Herbed Steak Fries Recipes

Steps:

• Place a baking sheet in the oven and preheat the oven to 425 degrees F.
• Put the fries in a large bowl and drizzle with the oil. Sprinkle with the onion powder, garlic salt and pepper and toss to coat.
• Remove the baking sheet and spread the fries onto it. Bake according to the package instructions. Transfer to a bowl, toss with the parsley and season with salt if needed.

Steps:

• 1. In a large bowl, combine the first six ingredients; toss to coat. Arrange steak fries in a single layer on a greased 15x10 inch baking pan.
• 2. Bake at 450* for 15-20 minutes or until lightly browned. Sprinkle with Cheese.

Steps:

• Heat vegetable oil in a heavy skillet over medium-high heat. Cook steaks to desired doneness, about 5 minutes per side for medium; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate to rest.
• Place shallots in the skillet and cook until beginning to soften, about 2 minutes. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add broth and anchovy; cook until thickened to sauce consistency, 2 to 3 minutes. Remove skillet from heat; whisk butter in gradually. Stir parsley, chervil, and thyme into the sauce. Puree sauce in the skillet with an immersion blender until smooth.
• Cut steaks into thin slices across the grain; spoon sauce over slices.

Steps:

• 1. Preheat oven to 450. Mix all ingredients in a large bowl. Arrange fries in single layer on large baking sheet. Bake at 450 for 17 minutes or until browned, stirring once. Makes 4 servings, with a points value of 5 Weight Watchers

Steps:

• Preheat the oven to 450 degrees F. Whisk the mustard and olive oil in a small bowl. Coat the steak with 2 tablespoons of the mustard mixture, then season with black pepper and set aside. Whisk the chives, tarragon and 2 tablespoons cold water into the remaining mustard mixture. Slice the potatoes into 1/4-inch-thick sticks; pat dry. Whisk the egg whites, paprika, cayenne and 1/4 teaspoon salt in a large bowl; add the potatoes and toss. Coat a rimmed baking sheet with cooking spray. Add the potatoes, letting the excess egg drip off; spread out and spray with cooking spray. Bake until golden brown, 25 minutes. Meanwhile, cook the steak: Sprinkle 1/4 teaspoon salt in a large cast-iron skillet. Heat the pan over high heat until very hot, then add the steak and place another heavy skillet on top to weigh it down. Sear until browned, about 3 minutes per side. Turn off the heat and let the steak rest in the pan, 5 to 8 more minutes for medium rare. Thinly slice against the grain and serve with the fries and herb mustard.

Steps:

• Preheat the oven to 475 degrees F.
• Soak the potato wedges in a bowl of water for 10 minutes. Drain the potatoes and then fully pat them dry with paper towels or a lint-free dish cloth.
• Layer a baking sheet with 2 tablespoons oil and generously sprinkle with salt and pepper.
• Add the potatoes to the pan and drizzle with the remaining 1 tablespoon oil. Sprinkle with salt and pepper and spread them evenly in a single layer on the pan. Cover tightly with foil and bake for 5 to 10 minutes. Remove the foil and bake until the bottoms are golden brown, about 10 minutes. Flip with a spatula and cook until the other side is golden brown, another 10 to 13 minutes.
• In a small saute pan, melt the butter with the garlic and let the garlic gently cook over medium-low heat until fragrant, 5 to 7 minutes.
• When the potatoes are cooked, toss them with the garlic butter and fresh herbs.