Sheet Pan Steak Frites

If a good sheet pan recipe is like money in the bank for busy home cooks, this one’s worth a mint. In under an hour, this one promises tender sirloin steaks cooked to perfection, fresh-roasted French fries, and an herby compound butter to tie it all together. If you close your eyes while eating it, you just might believe you’re in France.




4 servings




  • 3 large russet potatoes, cut into ¼-inch thick fries
  • 2 Tablespoons olive oil
  • kosher salt
  • freshly ground black pepper
  • ¼ cup Challenge Butter, softened
  • 1 teaspoon minced shallots
  • 1 Tablespoon minced fresh dill
  • 1 Tablespoon minced fresh chives
  • 1 Tablespoon minced fresh parsley
  • 4 (8 ounces) sirloin steaks, 1-inch thick, patted dry
  • chopped parsley, for garnish


  • 1

    Preheat oven to 375°F. Line two baking sheets with foil.

  • 2

    Soak potatoes in cold water for 30 minutes. Drain and thoroughly pat dry.

  • 3

    Place potatoes, olive oil, ½ teaspoon kosher salt and ¼ teaspoon black pepper in a large bowl and toss to coat. Transfer to one baking sheet and bake for 20-25 minutes or until brown and crisp.

  • 4

    Meanwhile, make the herb compound butter. Place butter in a medium bowl along with shallots, dill, chives, and parsley. Stir together with a spoon until smooth and combined. Season with salt and pepper to taste; set aside.

  • 5

    When fries are golden brown, remove pan from oven.

  • 6

    Carefully arrange an oven rack 4 inches away from the broiler element and preheat broiler. Season steaks with salt and pepper and place on the second sheet pan.

  • 7

    Return pan to oven and broil until steak is browned and charred, about 4-5 minutes per side for medium-rare.

  • 8

    To serve, spoon a dollop of herb compound butter over steak and sprinkle fries with parsley.

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