Steak Strips with Fries and Garden Salad

Instructions

Step 1. Preheat the oven to 425°F (220°C).

Step 2. Toss the potato fries with vegetable oil, salt, and black pepper.

Step 3. Spread the fries on a baking sheet and bake for 25–30 minutes, turning halfway through, until golden and crispy.

Step 4. Season the steak strips with salt, black pepper, and garlic powder.

Step 5. Heat olive oil in a large skillet over medium-high heat.

Step 6. Add the steak strips and cook for 2–3 minutes until browned. Remove from the skillet and set aside.

Step 7. In the same skillet, add the sliced onion and bell peppers. Cook for 4–5 minutes until softened.

Step 8. Stir in the Worcestershire sauce, soy sauce, and brown sugar.

Step 9. Return the steak to the skillet and toss with the vegetables.

Step 10. Add the butter and cook for 1–2 minutes until everything is coated in the savory glaze.

Step 11. In a large bowl, combine the lettuce, cucumber, cherry tomatoes, and red onion.

Step 12. Whisk together the olive oil, lemon juice, salt, and black pepper, then drizzle over the salad and toss gently.

Step 13. Arrange the steak strips on serving plates alongside the fries and garden salad.

Step 14. Serve immediately while hot.

Storage and Reheating Tips

Store leftover steak, fries, and salad separately in airtight containers in the refrigerator for up to 3 days.

Reheat the steak in a skillet over medium heat for a few minutes until warmed through.

Reheat fries in an oven or air fryer at 375°F (190°C) for 5–7 minutes to restore crispiness.

The salad is best enjoyed fresh but can be stored without dressing for up to 2 days.

Avoid freezing the salad, as the vegetables will lose their texture after thawing.