French Bistro Steak on Garlic Croutes and Potato Frites

Ingredients

• 4 slices vienna bread
• 1 garlic clove, halved
• 4 teaspoons olive oil
• 16 ounces rib eye grilling steak (or 2 x 8 oz striploin grilling steak)
• 2 tablespoons green peppercorns, cracked (or 2 tbsp cracked black peppercorns)
• 1/4 cup red wine
• 1/4 cup beef stock
• 1/4 cup sweet red pepper, finely diced
• 1 shallot, finely diced (or 1 green onion, finely diced)
• 2 teaspoons butter

Potato Frites

• 4 potatoes, peeled and cut into long strips like french fries, but thinner
• 1 tablespoon vegetable oil
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. 1

   Potato Frites:.

2. 2

   Preheat oven to 400 degrees.

3. 3

   In bowl, toss potatoes with oil, thyme, salt and pepper.

4. 4

   Arrange on foil-lined rimmed baking sheet.

5. 5

   Bake, turning once, for 40 minutes or until tender inside and crisp outside.

6. 6

   While potatoes cook, start the Bistro Steak.

7. 7

   Bistro Steak On Garlic Croutes:.

8. 8

   Rub bread all over with cut side of garlic; brush with 2 teaspoons (10 mL) of the oil. Toast on baking sheet for 10 minutes or until golden.

9. 9

   Meanwhile, trim off all but 1/8 inch (3 mm) fat from steak, if needed.

10. 10

    Roll edges in peppercorns to coat.

11. 11

    In skillet, heat remaining oil over medium-high heat; cook steaks for 4 to 6 minutes per side or until medium-rare inside and browned. Transfer to plate; cover and keep warm.

12. 12

    Add wine and stock to skillet; bring to boil, scraping up any brown bits. Boil for about 1 minute or until reduced by half. Remove from heat.

13. 13

    Stir in red pepper, shallot, butter and any juices accumulated on plate.

14. 14

    Cut steaks in half; place on croûtes.

15. 15

    Pour sauce over top.

16. 16

    Serve with Potato Frites.