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5 from 1 vote

Whole30 Steak Frites with Tarragon Aioli

Total Time1 hour
Course: Main Course
Servings: 4
Author: Alex Snodgrass

Ingredients

For the Tarragon Aioli:

  • 1 cup avocado oil
  • 1 large egg
  • 2 garlic cloves, minced
  • 1 teaspoon white wine vinegar
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • juice of 1/2 lemon
  • 2 tablespoons chopped fresh tarragon leaves

For the Frites:

  • 1 large Japanese sweet potato
  • 2 tablespoons avocado oil
  • kosher salt, to taste
  • freshly ground black pepper, to taste

For the Steak:

  • 1 -1½ pounds ribeye steak
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 tablespoon ghee

Instructions

For the Aioli:

  • In a wide mason jar, add the oil and egg. Place the blade of an immersion blender over egg yolk. Turn the blender on high and hold for about 10 seconds, then lowly raise up and down throughout mixture until the oil emulsifies, roughy 30 seconds.
  • Add the garlic, lemon juice, white wine vinegar, salt, and pepper. Blend until well-combined and smooth.
  • Stir in the chopped tarragon. Set aside or refrigerate until you’re ready to use.

For the Frites:

  • Preheat oven to 375°F. Line two large baking sheets with parchment paper.
  • Scrub the potato and slice into thin strips. Place the strips in a bowl and drizzle with the oil. Toss until evenly coated. Season with salt and pepper to taste.
  • Spread the fries across the prepared baking sheets. You want them to have plenty of room to get crispy. Bake for 15 minutes, then remove from oven and toss. Place back into the oven and continue to bake until golden brown and crisp on the edges, 10 to 15 minutes. Set aside.

For the Steaks:

  • Pat the steak dry with a paper towel. Season generously with salt and pepper.
  • Heat a cast iron skillet over medium-high heat. When just smoking, add the ghee and swirl to coat.
  • Place the steak into the skillet and sear until browned, about 4 minutes. Reduce the heat to medium-low, flip the steak, and continue to cook until the internal temperature reaches 120°F, about 7 more minutes.
  • Transfer the steak to a plate. Tent with foil and let rest for 5 minutes.
  • Slice the steak and serve with frites and aioli.

Nutrition

Calories: 772kcal | Carbohydrates: 14g | Protein: 15g | Fat: 75g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 49g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 79mg | Potassium: 470mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8231IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 3mg