Medium-Rare Sliced Steak with Fried Potato Wedges & Tater Tots
Ingredients:
For the Steak:
1 lb ribeye or sirloin steak
1 tbsp olive oil
Salt and freshly ground black pepper
1 tbsp butter
2 cloves garlic, smashed
Fresh rosemary or thyme (optional)
For the Potato Wedges:
2 large russet potatoes, cut into thick wedges
2 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
Salt and pepper to taste
For the Tater Tots:
2 cups frozen tater tots
Vegetable oil for frying (or bake/air-fry per package)
For the Dipping Sauce:
¼ cup ketchup or spicy aioli
(For aioli: mix ¼ cup mayo, 1 tbsp ketchup or sriracha, ½ tsp garlic powder, splash of lemon juice)
Instructions:
Prepare the Wedges:
Preheat oven to 425°F (220°C). Toss potato wedges with olive oil, paprika, garlic powder, salt, and pepper. Arrange on a baking sheet in a single layer and bake 35–40 minutes, flipping once, until golden and crispy.
Cook the Steak:
Pat steak dry and season generously with salt and pepper. Heat olive oil in a skillet over high heat. Sear steak 2–3 minutes per side until browned. Add butter, garlic, and herbs. Baste the steak with butter for 1–2 minutes. Rest for 5–10 minutes before slicing thinly against the grain.
Prepare Tater Tots:
Fry tater tots in hot oil (375°F / 190°C) for 3–4 minutes or until golden and crispy. Drain on paper towels. Alternatively, bake or air-fry until crisp per package directions.
Assemble the Dish:
Arrange sliced steak on a wooden board. Add a pile of crispy wedges and tater tots on the side. Place a small bowl of dipping sauce in the center.
Serve:
Serve immediately while hot, with extra salt flakes and a sprinkle of chopped herbs if desired for a gourmet finish.