Pork steak with homemade fries

Pork steak with homemade fries

18 ratings

HelloFresh


„A delicious, satisfying, and balanced meal. Perfect for weeknights!“

Difficulty

Medium 👍
15
min.
Preparation
25
min.
Baking
5
min.
Resting

Ingredients

Servings:-2+
500 g
pork steaks
600 g
potatoes
100 g
salad
5 tbsp
olive oil (divided)
1 g
curry powder
½ g
nutmeg
1½ g
smoked salt
5 g
tarragon
2 tbsp
butter
1 tbsp
vinegar
1 tbsp
Dijon mustard
2
tomatoes
salt
pepper
Metric
Imperial
  • 500 g pork steaks
  • 600 g potatoes
  • 100 g salad
  • 5 tbsp olive oil (divided)
  • 1 g curry powder
  • ½ g nutmeg
  • 1½ g smoked salt
  • 5 g tarragon
  • 2 tbsp butter
  • 1 tbsp vinegar
  • 1 tbsp Dijon mustard
  • 2  tomatoes
  • salt
  • pepper

Utensils

  • baking sheet
  • oven
  • large frying pan
  • 2 small bowls
  • large bowl
  • parchment paper
  • cutting board
  • knife

Enjoy with

Pilsner
A cold, crisp German pilsner goes supremely well with this dish. It cleanses the palate, but doesn’t overwhelm pork’s straightforward flavor.

Nutrition per serving

Cal
615
Protein
46g
Fat
19g
Carb
63g

Step 1/4

Preheat oven to 200°C/390°F. Cut potatoes into thin, French fry-shaped strips. In a large bowl, toss with olive oil, curry powder, ground nutmeg, and smoked salt. Transfer to a parchment paper-lined baking sheet and bake in preheated oven, turning occasionally, at 200°C/390°F for approx. 25 – 30 min. until crispy and golden.
  • 600 potatoes
  • 2 tbsp olive oil
  • 1 curry powder
  • ½ nutmeg
  •  smoked salt
  • baking sheet
  • oven
  • large bowl
  • parchment paper
  • cutting board
  • knife

Preheat oven to 200°C/390°F. Cut potatoes into thin, French fry-shaped strips. In a large bowl, toss with olive oil, curry powder, ground nutmeg, and smoked salt. Transfer to a parchment paper-lined baking sheet and bake in preheated oven, turning occasionally, at 200°C/390°F for approx. 25 – 30 min. until crispy and golden.

Step 2/4

Pluck leaves from tarragon sprigs and roughly chop. In a small bowl, mix together soft butter and tarragon leaves. Season to taste with salt and pepper.
  • 5 tarragon
  • 2 tbsp butter
  • salt
  • pepper
  • small bowl

Pluck leaves from tarragon sprigs and roughly chop. In a small bowl, mix together soft butter and tarragon leaves. Season to taste with salt and pepper.

Step 3/4

Place tarragon butter onto a piece of parchment paper. Roll into a log and transfer to the fridge.
  • parchment paper

Place tarragon butter onto a piece of parchment paper. Roll into a log and transfer to the fridge.

Step 4/4

Pat steaks dry with kitchen towel. Season to taste with salt and pepper. In a large frying pan, heat olive oil over medium heat and cook steaks for approx. 3 – 4 min. per side. Remove pan from heat and let steaks rest for approx. 3 – 5 min. before serving. In the meantime, cut tomatoes into wedges. In a small bowl, mix together olive oil, vinegar, and Dijon mustard. Season to taste with salt and pepper. In a large bowl, mix together salad dressing, salad, and tomatoes. Serve with French fries and steaks topped with tarragon butter. Enjoy!
  • 500 pork steak
  • 3 tbsp olive oil
  • 1 tbsp vinegar
  • 1 tbsp Dijon mustard
  • 2 tomatoes
  • 100 salad
  • salt
  • pepper
  • large frying pan
  • cutting board
  • knife
  • small bowl

Pat steaks dry with kitchen towel. Season to taste with salt and pepper. In a large frying pan, heat olive oil over medium heat and cook steaks for approx. 3 – 4 min. per side. Remove pan from heat and let steaks rest for approx. 3 – 5 min. before serving. In the meantime, cut tomatoes into wedges. In a small bowl, mix together olive oil, vinegar, and Dijon mustard. Season to taste with salt and pepper. In a large bowl, mix together salad dressing, salad, and tomatoes. Serve with French fries and steaks topped with tarragon butter. Enjoy!