Steak Frites and Garlic AIoli
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Steak Frites and Garlic AIoli

Steak Frites and Garlic AIoli

with Potato Wedges and Fresh Salad

Can Steak frites get any more delicious? Well adding a tarragon aioli certainly won't hurt! Succulent steak is served with roasted potato wedges, a fragrant and herby tarragon aioli and an orange and spinach-arugula salad, for a well rounded-meal that is sure to please.


Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation40 minutes
Temps de cuisson10 minutes


quantité par portion

285 g

Steak de haut de surlonge

2 pièce(s)

Pomme de terre Russet

1 pièce(s)


1 pièce(s)

Mini concombres

56 g

Mélange roquette et épinards

7 g


4 cs


(Contient Oeuf, Moutarde Peut contenir Sulfites, Blé, Moutarde, Crustacés, Poisson, Lait, Sésame, Soya)

28 g

Garniture de salade

(Contient Soya Peut contenir Sulfites, Noix, Blé, Lait, Moutarde, Arachides, Sésame)

2 cs

Vinaigre de vin blanc

(Contient Sulfites)

1 cs

Mélange d’épices acidulé à l’ail

(Contient Sulfites)

1 cs

Purée d’ail

(Peut contenir Sésame, Soya, Crustacés, Lait, Moutarde, Blé, Sulfites, Poisson, Oeuf)


Informations nutritionnelles

Énergie (kcal)690 kcal
Graisses32 g
dont saturés6 g
Glucides63 g
dont sucres13 g
Fibres6 g
Protéines41 g
Cholestérol100 mg
Sel500 mg
Gras Trans0.3 g
Potassium1950 mg
Calcium175 mg
Fer7 mg


  • Cut potatoes into 1/2-inch wedges.
  • Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
  • Meanwhile, thinly slice cucumber.
  • Halve halloumi lengthwise, then cut into 1/4-inch-thick slices. Using a strainer, rinse halloumi in cold water, then thoroughly pat dry with paper towels.
  • Zest orange.
  • Cut a piece off the top and bottom ends of orange.
  • Place a flat end on a cutting board, then cut the peel away from top to bottom, turning orange as you go.
  • When peeled completely, place orange on its side and cut into 1/4 -inch rounds.
  • Heat a large non-stick pan over medium-high heat.
  • Meanwhile, pat steaks dry with paper towels. Season with Zesty Garlic Blend and pepper.
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then steaks. Sear until golden-brown,1-2 per side. (NOTE: Steaks will finish cooking in step 4 .)
  • Remove from heat and transfer steaks to an unlined baking sheet.
  • Bake in the top of the oven until cooked to desired doneness, 4-8 min.**
  • Transfer steaks to a plate. Cover with foil and set aside to rest.
  • Carefully wipe the pan clean.

In dev check if Zesty Garlic Blend is salted

  • Meanwhile, reheat the same pan over medium.
  • When hot, add halloumi to the dry pan. (NOTE: Don't overcrowd the pan. For 4 ppl, cook in batches.) Cook until golden-brown, 2-3 min per side.
  • Remove from heat.
  • Combine mayo, garlic puree, tarragon, half the vinegar and 1/4 tsp (1/2 tsp) sugar in a small bowl. Season with salt and pepper.
  • Add remaining vinegar, 1/2 tbsp (1 tbsp) orange zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
  • Add arugula-spinach mix and cucumbers to the bowl with dressing. Toss to combine.
  • Thinly slice steak.
  • Divide steaks, potato wedges and salad between plates.
  • Spoon any steak juices from the pan over top the steak.
  • Top salad with halloumi and orange rounds, then sprinkle with salad topping mix.
  • Serve tarragon aioli alongside for dipping.