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Sheet Pan Steak Frites
Prep: 10 minutes plus standing
Roast: 30 minutes • Serves: 4
2 teaspoons chopped fresh thyme
1-1/4 teaspoons salt
1/8 teaspoon ground black pepper
1 (1-inch-thick) Certified Angus Beef® boneless or bone-in ribeye or strip steak (about 1-1/4 pounds)
1/2 (28-ounce) bag frozen crispy shoestring fries
1/4 cup Market 32 grated Parmesan cheese
2 tablespoons chopped fresh parsley
1.Preheat oven to 450°. In small bowl, stir shallot, thyme, 3/4 teaspoon salt and pepper; rub over both sides of steak.
2.Place steak on 1 side of rimmed baking pan; spread fries in single layer on opposite side. Roast steak and fries 20 minutes or until internal temperature of steak reaches 135° for medium-rare, turning steak once. Transfer steak to cutting board; loosely tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)
3.Stir fries and roast 10 minutes or until tender-crisp; transfer to large bowl. Add cheese, parsley and remaining 1/2 teaspoon salt; toss. Makes about 3 cups fries.
4.Slice steak against the grain, slicing around bone, if necessary; serve with fries.
Approximate nutritional values per serving (about 5 ounces steak, 3/4 cup fries):
467 Calories, 25g Fat (8g Saturated), 109mg Cholesterol, 1260mg Sodium,
25g Carbohydrates, 1g Fiber, 0g Sugars, 0g Added Sugars, 35g Protein