Steak Frites—Belgian Spiced Ribeye with Blue Cheese Yogurt Sauce and Sweet Potato Fries
Melt-in-your-mouth ribeye steak with blue cheese yogurt sauce and crispy, paprika-roasted sweet potato fries, an absolutely delicious meal requiring hardly any effort! Winner winner, steak and fries dinner!
This recipe came from what started out as an absolute disaster. After a very long day, I came home to a totally defrosted freezer loaded down with steaks and what was left of the half cow we bought a few months prior. After cleaning up the mess, I immediately started thinking about what I could do with all the beef without having to throw it out. I browned a good bit of it to re-freeze and use for other recipes, and then I needed to come up with an easy meal to use the steaks—one that required very little thinking or effort because we were pretty tired after the freezer incident. So, I grabbed a few sweet potatoes and decided we’d have steak frites for supper. All I know is it was the perfect meal for such a long day, and we ate every single bite!
I’m a big fan of black and blue: blue cheese on burgers, blue cheese on salads…really, I’ll just take the blue cheese by itself or eat it with a handful of berries. I love it! But, not everyone feels this way, and that’s ok!! If you’re not a fan of blue cheese, you can skip the yogurt sauce and enjoy this super yummy version of steak frites without it. Toss the fries with a little honey instead, and voila!
Ingredients for steak & rub:
2 ribeye steaks (1-inch thick)
3 teaspoons McCormick Belgian White Ale Seasoning
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1 tablespoon fresh thyme leaves
Ingredients for sweet potato fries:
3 sweet potatoes
2 tablespoons olive oil
3/4 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
parmesan cheese to taste
Ingredients for blue cheese yogurt sauce:
1/4 cup crumbled blue cheese
1/4 cup plain Greek yogurt
1 teaspoon white vinegar
2 teaspoon olive oil
1/4 teaspoon salt
Directions:
Preheat oven to 450 degrees. Place empty cast iron skillet in oven while preheating.
Coat large, rimmed baking sheet with non-stick spray.
Slice sweet potatoes into 1/4-inch thick slices; then, slice again to make 1/4-inch wide fries. Toss fries with 2 tablespoons olive oil, paprika, cumin, garlic powder and salt.
Spread fries evenly on rimmed baking sheet. Bake 14 minutes; then, stir fries and bake for an additional 14 minutes.
After first 14 minutes, when fries are halfway cooked, carefully remove cast iron pan from oven and place on stove over high heat.
Combine all spices for steak in a small bowl. Mix well and coat steaks with spices.
Sear steaks in cast iron 2 minutes per side, careful not to move the steaks while searing.
Then, place skillet and steaks in oven with sweet potatoes, on 450 degrees, for 5 minutes (medium rare).
Remove steaks from oven and let rest for 5 minutes before serving.
Remove fries from oven and toss with a little parmesan cheese, to taste.
