by Erin Clarke0
Grilled Bison Steaks with Oven Truffle Fries
I convinced my husband to spend a month in France by promising him unlimited access to steak and French fries.
Last summer, we were in the fortunate position of having an entire month of vacation, and I knew immediately that I wanted to spend those precious weeks in France. During college, I studied abroad in a small city southwest of Paris, and I had been dying to return since the day I said adieu. Ben, while not completely opposed to the idea, didn’t know much about the country, beyond the typical stereotypes and what he could glean from the three movie nights I insisted we watch Midnight in Paris.
While Ben was interested in France’s history and diverse scenery, he was a bit hesitant about the food, not because he is a picky eater but because he didn’t know much about French cuisine. In addition to assuring him that we’d eat well (too well), I also informed him that any self-respecting French bistro menu would offer a hearty plate of steak-frites. A generous serving of steak cooked to perfection, accompanied by perfectly crisp fries, steak-frites is a classic dish served throughout the country, especially in Paris.
Ben and I certainly enjoyed our fill of steak-frites, exquisite pastries, and many more wonderful eats during our time abroad, and I reflect fondly on our trip fondly almost every day. While recreating perfectly flakey croissants is beyond my level of expertise, one of the meals I do love to make to transport us back to Paris is steak-frites.
While it would be most authentically French to choose a heavily marbled steak, cook it generously in butter, then serve it with double-fried potatoes, at home I prefer to keep the menu a bit lighter. Lately, I’ve become a serious lover of bison meat, which has the juicy red taste of steak, but is significantly leaner. For our French bistro night at home, I simply grilled Omaha Steaks Bison Top Sirloin Steaks with olive oil, salt, and pepper. The steaks were so tender and juicy, Ben didn’t even realize we were eating something other than beef until I spilled my secret!
Instead of dealing with the oily mess of fryer, I oven-baked our fries. While I’ve loved many a basket of fries in my lifetime, my consistent favorites are sweet potato fries and truffle fries. For today’s recipe, I combined the best of both worlds by using a mix of white russet potatoes and sweet potatoes, then tossing the finished fries in truffle oil, freshly grated Parmesan cheese, and parsley. They were positively divine, and because they’d been baked instead of fried, I felt exactly zero remorse going back for second (and third) helpings.
Whether you are looking for a lighter way to enjoy steak, a romantic date-night dinner, or a trip to Paris without leaving your kitchen, these Grilled Bison Steaks with Oven Truffle Fries are the ideal menu. Pour yourself a tall glass of wine, and bon appétit!
- 2 large russet potatoes (about 1½ lbs)
- 1 large sweet potato (about ¾ lb)
- 1½ T olive oil, plus additional for grilling the steaks
- ½ tsp kosher salt, plus additional for grilling the steaks
- ¼ tsp black pepper, plus additional for grilling the steaks
- 2-3 tsp truffle oil
- ¼ cup chopped fresh parsley
- ½ cup freshly grated Parmesan
- (4) 6 oz Omaha Steaks Bison Top Sirloin Steaks thawed overnight in the refrigerator
- Preheat the oven to 450 degrees F.
- Coat two large baking sheets generously with cooking spray.
- Set aside.
- Scrub and peel the potatoes, then cut them into ¼-inch matchsticks.
- Spread the slices in a single layer on paper towels and blot away any excess moisture (this will be especially necessary for the russet potatoes and will help the potatoes crisp in the oven).
- Place the potatoes in a large mixing bowl, then toss them with the olive oil, salt, and pepper.
- Spread the fries in a single layer on the prepared baking sheets.
- Bake until golden and crisp, 25-35 minutes, flipping the fries over half way through.
- Transfer the fries to a large bowl, drizzle with two teaspoons truffle oil, then toss to coat.
- Taste the fries, and if you desire a stronger truffle flavor, add one additional teaspoon, then taste again.
- Just before serving, toss the fries with parsley and Parmesan cheese.
- Meanwhile, prepare the bison steaks:
- Let the steaks come to room temperature, then preheat the grill to high.
- Brush both sides of the steaks with olive oil and season generously with salt and pepper.
- Cook to desired doneness then transfer to a serving plate and cover with foil.
- Let rest for 5 minutes, then serve warm with the truffle fries.