Sirloin steak was on sale recently.

So we bought a big hunk of it. I seasoned with olive oil, salt and pepper. Seared over high heat in a cast iron skillet, 3 minutes per side, and then moved to a 400 degree oven for about 5 or 6 minutes. It was good but could have used a little more salt, and maybe would have been better grilled.

And we had fries.

I used this recipe, but although they were really tasty (REALLY TASTY), I don’t think all the spices were necessary. It’s more the technique. Toss in oil, spread in a single layer on oiled cookie sheets, bake at 400 for 20 or 30 minutes, to your desired doneness/crispiness, flipping fries and rotating pans every 10 minutes or so.

I also made sriracha mayo as detailed in the recipe (though just eyeballing, not using the specified proportions). It mostly just reminded me of sushi/kimbap because I’ve made it for that. Tonight’s other sauces included a horseradish sour cream (glob of sour cream, glob of horseradish to taste), mostly for the steak, and a cheater aioli, which was wonderful.

Cheater Aioli
Good mayo (we usually stock Spectrum organic or some such)
Pressed or minced garlic
Lemon
Touch of salt
Drop of mustard

I think you could probably simplify this further by omitting the salt and mustard.

Tonight’s dinner really made us think we should be making fries more often.