Steak Frites. Ahhh… this might be our favorite French dish. There’s something so satisfying about a juicy steak nestled next to a pile of French fries, but alas! Not every home cook has a deep fryer and some of us are trying to eat a little bit healthier. In this recipe, we’re bathing our steaks in a delicious coffee-chili dry rub and swapping out regular potatoes for sweet potatoes and baking them. 


COFFEE-RUBBED FLANK STEAK

SERVES 4

INGREDIENTS

2 Tablespoons finely ground dark-roast coffee beans
2 Tablespoons chili powder
2 Tablespoons coconut palm sugar
1 Tablespoon smoked paprika
1 ½ teaspoons ground cumin
½ teaspoon ground cardamom
1 Tablespoon kosher salt
2 ½ pounds flank steak

DIRECTIONS

In a small bowl, mix all of the ingredients except the steaks. Place the steaks on a large plate and pat them all over with the dry rub. Allow to stand at room temperature for 30 minutes.

Heat a grill to high, cover and preheat for 10 minutes, then grease with oil. Grill the steaks for 3-4 minutes or until nice and charred on the outside. Flip steaks and grill for another 3-4 minutes for medium rare.

Transfer to a platter, tent with foil, and allow steaks to rest for 5 minutes. Cut against the grain when slicing and serving.


SWEET POTATO FRIES

Serves 1 pregnant woman or 8 people on a diet

INGREDIENTS

6 whole Sweet Potatoes, peeled and cut into sticks
¼ cup extra virgin olive oil
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon chili powder
1/2 teaspoon black pepper
1/2 cup vegan mayonnaise (we love Vegenaise!)
2 Tablespoons sriracha, or more to taste
Flaky sea salt for finishing 

DIRECTIONS

Preheat oven to 450ºF

In a small bowl, whisk together the vegan mayo and sriracha. Cover with plastic wrap and place in fridge until ready to eat.

In a large bowl, whisk together the olive oil, minced garlic, salt, chili powder and black pepper. Add the sweet potato sticks to the bowl and toss to fully coat them. Arrange potatoes on two baking sheets and bake in the oven for 15 to 17 minutes, shaking the pans halfway through, until the fries are sizzling.

Remove from the oven and sprinkle generously with flaky sea salt. Serve fries with the sriracha dipping sauce!

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