Parsley and Olive Oil Steak Frites



  • 4 russet potatoes (about 2 pounds)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1 (1 1/2-pound) hanger steak, trimmed of additional fat
  • 1/4 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 1/4 teaspoon salt
  • 4 teaspoons chopped parsley


Cut potatoes into 1/3-inch-thick fries. on a large rimmed baking sheet, toss potatoes with olive oil and 1/4 teaspoon salt and bake at 475° for 20 minutes. Remove from oven and turn fries (carefully so as not to separate crisped parts from potatoes).Return to oven and roast until crisp and golden brown (an additional 15 minutes). While fries are baking, preheat a grill or grill pan over medium-high heat. Season steak with 1/4 teaspoon salt and cracked black pepper; grill until medium-rare (7-8 minutes per side). Remove from heat, let rest, and slice into 4 equal portions. To serve, arrange each steak on a dinner plate. Remove fries from oven and season with 1/4 teaspoon salt. Divide fries among the 4 plates and sprinkle with parsley.

  • Yield: Makes 4 servings (serving size: 4 ounces steak and about 15 fries)

Nutritional Information

Calories per serving: 463
Fat per serving: 18.4g
Saturated fat per serving: 5.4g
Monounsaturated fat per serving: 10.9g
Polyunsaturated fat per serving: 1.2g
Protein per serving: 34g
Carbohydrate per serving: 40g
Fiber per serving: 4g
Cholesterol per serving: 96mg
Iron per serving: 0.0mg
Sodium per serving: 531mg
Calcium per serving: 0.0mg

Good to Know

Keep the skin on your frites for extra fiber and nutrients.

CarbLovers Diet Cookbook