Big Short Steak Frites with Garlic Aioli
Tender pan-seared steak paired with crispy french fries and a creamy garlic aioli for an indulgent yet simple dinner. This american-inspired sheet pan ready in about 55 minutes blends (8 oz each), 1-inch thick Ribeye steak, Olive oil, Salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 780 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 (8 oz each), 1-inch thick Ribeye steak
- 2 lbs, peeled and cut into 1/2-inch sticks Russet potatoes
- 3 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 cloves minced Garlic
- 1/4 cup Mayonnaise
- 1 tbsp Lemon juice
- 1 tbsp chopped Fresh parsley
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 2 lbs cut potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper, spreading in a single layer on a baking sheet.
- Step 2: Roast potatoes for 20 minutes, then flip with a spatula and continue roasting for 15-20 minutes until golden and crisp around the edges.
- Step 3: While potatoes roast, season 2 ribeye steaks with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a cast-iron skillet over high heat until smoking, add steaks, and sear for 3-4 minutes per side for medium-rare, then rest for 5 minutes.
- Step 4: Mix 2 minced garlic cloves, 1/4 cup mayonnaise, 1 tbsp lemon juice, and 1 tbsp chopped parsley to make aioli, then serve with sliced steak and crispy potatoes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Big Short Steak Frites with Garlic Aioli take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Big Short Steak Frites with Garlic Aioli?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Big Short Steak Frites with Garlic Aioli?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Big Short Steak Frites with Garlic Aioli for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Big Short Steak Frites with Garlic Aioli?
American sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Okay for a quick meal. I've had better sheet pan dishes though.
