Valentine’s Day is around the corner, and a lot of you just completed a Whole30 and are still trying to keep up with the clean eating gig. Well, lucky for you, clean eating doesn’t have to be boring.. and it, in fact, can be spectacular with this Whole30 Steak Frites with Tarragon Aioli
Steak-Frites is one of those dishes everyone knows about. Juicy, delicious steak paired with a mountain of crispy french fries… I mean, who can resist? I love going to french restaurants and having a big glass of red wine and steak-frites and, when I think if french food, I just think of a romantic setting. So light the candles, pour the wine (or sparkling water if you’re doing a whole3o) and make this absolutely delicious and indulgent meal. Your lover will love you even more for it.
I choose a big, juicy ribeye for this meal because 1) it’s so big, you can share it with your lover, and… in my opinion, a lean steak is NOT the way to enjoy steak frites. Always choose meat that is marbled with tiny veins of fat. Ribeye is perfect for this meal, but if you’d prefer you can also try a New York Strip, or even get 2 filet mignons. Paired with crispy Japanese sweet potato fries + a giant leafy green salad. There is no need for much more in life than this Whole30 Steak Frites with Tarragon Aioli!
Enjoy, and happy Valentine’s Day!
- 1 cup safflower seed oil or avocado oil
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp. white wine vinegar
- salt and pepper, to taste
- juice of 1/2 lemon
- 2 heaping tbsp. freshly chopped tarragon leaves
- 1 - 1.5 lb. ribeye steak
- Kosher salt
- Coarse black pepper
- 1 tbsp. ghee
- 1 large japanese sweet potato
- 2 tbsp. olive or avocado oil
- salt, to taste
- pepper, to taste
- Parchment paper
- Preheat oven to 375 degrees.
- Scrub the potato (I don't peel mine, but feel free to if you prefer). Cut potato into thin strips. Place in a bowl and drizzle with 2 tbsp. avocado or olive oil. Toss until evenly coated. Season with salt and pepper, to taste.
- Spread fries across two parchment paper lined baking sheets. so that they are evenly spread and not over lapping. You want them to have plenty of room to bake and crisp up. If they are too crowded or over-lapping, they will steam and not get crisp.
- Bake in the oven for 15 minutes, then remove from oven and give them a good toss. Place back into the oven and continue baking until golden brown and crisp on the edges...another 10-15 minutes.
- Place the safflower oil in mason jar just wide enough to fit an immersion blender.
- Drop an egg into the jar.
- Once settled, take immersion blender and place all the way down to the bottom of the jar, placing blade over egg yolk.
- Turn immersion blender on high and hold for about 10 seconds, then lowly raise up and down throughout mixture until oil emulsifies, roughy 30 seconds.
- Add garlic, lemon juice, white wine vinegar, salt and pepper. Blend until combined and smooth.
- Stir in the chopped tarragon. Set aside or refrigerate until ready to use.
- Pat dry the steak. Season generously with kosher salt and coarse black pepper.
- Heat a cast iron skillet over medium-high heat. When just smoking, add a little ghee or oil into the bottom of the skillet and swirl to coat.
- Place the steak into the hot skillet and sear until browned, about 4 minutes. Then flip.
- Reduce heat to medium-low and continue to cook, flipping as needed to cook more evenly, until internal temperature reaches 120 degrees, about 7 more minutes.
- Remove from skillet and onto a plate. Tent with foil and let rest for 5 minutes.
- Slice and serve with frites and aioli!