Instructions
Step 1: Start your fries first since they take the longest. Cut potatoes into thick fries, toss with cornstarch, and bake at 425°F for 25-30 minutes until golden and crispy, stirring halfway through.
Step 2: While fries cook, prepare your salad by combining romaine lettuce, cucumber slices, and cherry tomatoes in a bowl. Drizzle with olive oil and lemon juice, then toss gently and set aside.
Step 3: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the thinly sliced steak and cook for 2-3 minutes until browned, then set aside on a plate.
Step 4: In the same skillet, add sliced bell peppers and onion. Sauté for 4-5 minutes until they start to soften and caramelize slightly.
Step 5: Add minced garlic to the peppers and onions, cooking for 30 seconds until fragrant. Return the steak to the skillet.
Step 6: Pour in soy sauce and Worcestershire sauce, then sprinkle in smoked paprika, black pepper, and salt. Toss everything together for 1-2 minutes until the steak is coated and heated through.
Step 7: Plate everything by arranging the fresh salad on one side, golden fries on the other, and the sizzling steak and peppers in the center. Serve immediately while hot.
Storage and Reheating Tips
Store leftovers in separate airtight containers, as each component has different storage needs. The steak and peppers will keep for 3-4 days in the refrigerator, while the salad is best eaten fresh or within a day.
Fries can be stored for 2 days and reheated in a 375°F oven for about 10 minutes to restore their crispiness. Don’t microwave them, as this will make them soggy.
Reheat the steak and peppers gently in a skillet over medium heat with a splash of water or broth to prevent drying out. Warm through for about 3-4 minutes before serving.
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