Roy d'Espagne Steak Frites

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A classic Brussels brasserie staple: tender beef steak served with golden, crispy Belgian-style fries, embodying the authentic pub experience. This Belgian-inspired quick recipe, ready in about 45 minutes, pairs beef strip steak, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 20 min Cook: 25 min Serves 4 Belgian cuisine 680 cal/serving
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Ingredients

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

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Instructions

  1. Step 1: Pat 1.5 lbs beef strip steak dry with paper towels, then season evenly with 3 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp freshly ground black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large cast-iron skillet over high heat until shimmering. Add the seasoned steak and sear for 4 minutes per side until deeply browned and reaching 130°F for medium-rare.
  3. Step 3: Remove steak from skillet, tent loosely with foil, and let rest for 10 minutes while preparing the sauce.
  4. Step 4: Heat 2 quarts vegetable oil in a deep fryer or large pot to 350°F. Fry 2 lbs peeled, 1/2-inch potato sticks in batches for 3-4 minutes until golden and crisp, then drain on paper towels.
  5. Step 5: Return the skillet to medium heat, add 1 tbsp Dijon mustard and 1/4 cup heavy cream, and whisk until the sauce thickens and coats the back of a spoon, about 2 minutes.
  6. Step 6: Slice the rested steak and serve immediately with a side of crispy fries and the warm mustard-cream sauce drizzled over the top.

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