Steak Frites with Watercress Salad Steak with Fries and Watercress Salad

Preheat the oven to 220°C. Scrub the potatoes and cut them into thin fries, about 1 cm thick.

Toss the fries with 30 ml olive oil and 1/2 tsp salt. Spread in a single layer on a baking sheet. Bake for 20–25 minutes, flipping once halfway, until golden and crispy.

While the fries bake, pat the steak dry and season both sides with 1/2 tsp salt and 1/4 tsp pepper.

Heat a cast-iron skillet over medium-high heat for 2 minutes. Add 15 ml olive oil and the steak. Sear for 4 minutes per side for medium-rare (internal temperature 52–55°C).

In the last minute of cooking, add the butter and smashed garlic cloves to the skillet. Tilt the pan and spoon the foaming butter over the steak. Remove steak to a cutting board and rest for 5 minutes.

While the steak rests, make the dressing: whisk together the lemon juice, Dijon mustard, and remaining 15 ml olive oil in a small bowl. Season with a pinch of salt and pepper.

Toss the watercress with the dressing. Slice the steak against the grain into thin strips. Serve the steak alongside the fries and watercress salad.