Instructions
Step 1: Prepare your fries by cutting potatoes into thick wedges or using pre-cut fries. Toss with olive oil, salt, and paprika, then bake at 400 degrees F for 25-30 minutes until golden and crispy.
Step 2: While the fries cook, pat your steak dry and season both sides generously with salt and black pepper.
Step 3: Heat a skillet over medium-high heat. Sear the steak for 4-5 minutes per side for medium-rare doneness. Remove and let rest on a plate for 5 minutes.
Step 4: In the same skillet, melt butter and sauté the minced garlic for 30 seconds until fragrant. Add sliced mushrooms and cook for 4-5 minutes until golden.
Step 5: Pour in the heavy cream and stir gently. Simmer for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Step 6: Prepare the salad by combining chopped lettuce, cucumber slices, tomato, and thinly sliced onion in a bowl.
Step 7: Place the rested steak on your plate, top with the creamy mushroom sauce, and arrange the crispy fries and fresh salad alongside it. Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftover steak separately from the salad and fries to maintain texture. Keep the steak in an airtight container in the refrigerator for up to 3 days.
Reheat the steak gently in a low oven at 300 degrees F for about 10 minutes, or slice it thinly and warm it quickly in a skillet with a splash of water to prevent drying.
The fries are best enjoyed fresh, but you can crisp up leftovers in a 375-degree F oven for 5-7 minutes. The salad is not recommended for storage, so enjoy it immediately or prepare fresh components as needed.
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