Steak Frites (Egg-Free Mayonnaise)

Ingredients

• 4 8oz steaks Steak (Ribeye or New York Strip)
• 2 pounds Potatoes (Russet)
• 0.5 cup Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Vegan mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Lemon juice
• 1 clove Garlic

Instructions

1. 1Preheat your oven to 400°F (200°C). Cut the 2 pounds of Russet potatoes into 1/4-inch thick by 3-inch long fries. In a large bowl, toss the cut potatoes with the 0.5 cup of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until they are evenly coated.
2. 2Spread the seasoned potatoes in a single layer on a large baking sheet. Bake for 20-25 minutes, flipping them halfway through the cooking time, until they are golden brown and crisp to the touch.
3. 3Mince the 1 clove of garlic. In a small bowl, whisk together the 0.5 cup of vegan mayonnaise, 1 tablespoon of Dijon mustard, 1 tablespoon of lemon juice, and the minced 1 clove of garlic until the mixture is smooth.
4. 4Pat the 4 8oz steaks dry with paper towels. Season both sides of each steak with the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Heat a large heavy-bottomed skillet over medium-high heat until it is very hot, about 3-5 minutes.
5. 5Place the seasoned steaks in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 3-5 minutes per side for medium-rare (internal temperature 130-135°F / 54-57°C) or 5-7 minutes per side for medium (internal temperature 135-140°F / 57-60°C); use a meat thermometer to check for your desired doneness.
6. 6Remove the cooked steaks from the skillet and transfer them to a cutting board. Let the steaks rest for 5-10 minutes; this allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
7. 7Serve the rested steaks immediately with the crispy fries and a side of the prepared egg-free mayonnaise.

Substitutions

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