Recipe: Steak Frites Salad
Description: Ree's steak frites salad is served with an easy hollandaise sauce, made in a blender rather than on the stovetop. It has all the ingredients of a classic hollandaise (bar the hot sauce!), is 100% foolproof and tastes just as good.
Ingredients: [{"text": "2 pounds strip steak"}, {"text": "3 tablespoons olive oil"}, {"text": "1 teaspoon paprika"}, {"text": "1/2 teaspoon onion powder"}, {"text": "1/2 teaspoon garlic powder"}, {"text": "1/2 teaspoon ground cumin"}, {"text": "1/2 teaspoon brown sugar"}, {"text": "Kosher salt and freshly ground black pepper"}, {"text": "1 cup (2 sticks) salted butter"}, {"text": "3 large egg yolks"}, {"text": "Juice of 1/2 lemon"}, {"text": "Dash hot sauce"}, {"text": "Kosher salt and freshly ground black pepper"}, {"text": "4 cups hearty salad greens"}, {"text": "3 tablespoons olive oil"}, {"text": "Juice of 1/2 lemon"}, {"text": "One 28-ounce bag frozen fries, cooked according to package instructions"}, {"text": "1/3 cup pickled onions (store-bought or homemade)"}]
Instructions: For the steaks: Heat a cast-iron skillet or grill pan over medium-high heat.
Lightly brush the steaks with 2 tablespoons of the olive oil. Combine the paprika, onion powder, garlic powder, cumin, brown sugar, 2 teaspoons salt and 1/2 teaspoon black pepper in a small bowl. Season both sides of the steaks with the spice mix. Lightly oil the skillet with the remaining 1 tablespoon olive oil and add the steaks. Cook, flipping halfway through, until cooked to desired doneness, 4 to 5 minutes per side for medium rare. Remove the steaks to a board and allow them to rest for 8 to 10 minutes.
For the blender hollandaise sauce: Put the butter in a small pan and place over medium heat until melted, hot and foaming. Meanwhile, add the egg yolks and lemon juice to a blender and blend for about 15 seconds until thoroughly combined. With the blender running, slowly drizzle in the melted butter and continue blending until the sauce thickens, for a few seconds more. Season with the hot sauce and salt and pepper to taste, then blitz for a few seconds to mix in the spices.
For the salad: Arrange the greens on a platter. Combine the olive oil and lemon juice in a small pitcher and dress the greens with it. Next, slice the steak and arrange on the platter, followed by the fries. Drizzle some of the hollandaise over the top, serving the rest on the side. Garnish with the pickled onions.
