This week’s menu feels like a little nod to where it all began.
We grilled steaks on our very first date, and ever since, steak night has become something of a signature for us. There’s just something about a perfectly cooked steak that feels celebratory and grounding all at once—especially when it’s shared over a glass of wine (or in this case, a Pimm’s Sangria).
This time, we’re adding a little flare and going full Steak Frites style. Crisp, golden fries. Herbed aioli. A simple summer salad. It’s the kind of dinner that turns an ordinary evening into a memory.
Be sure to read all the Notes from the Kitchen before you shop—we’re giving you a few different options for your frites and your aioli. Whether you want to go fully homemade or keep things simple, there’s a path that fits your vibe this week.
Kevin & Kate
Pimm's Sangria
Steak Frites with Strawberry Salad
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
Pick Your Steak
Steak frites is traditionally made with ribeye or New York strip, but you can use whatever cut you love most. We went with ribeye this time because it’s our favorite for its rich marbling and flavor.
Optional but Recommended: Coarse Kosher Salt
If you have it on hand, coarse kosher salt is ideal for seasoning your steak. Its larger flakes don’t dissolve as quickly as table salt, allowing them to draw moisture to the surface for a better sear and more flavorful crust. If you don’t have it, regular salt will still work just fine—just be sure to season generously.
Two Aioli Options
We’re going full-on homemade with the garlic aioli this week using an immersion blender—it’s quick, easy, and so worth it. But if you don’t have one (or don’t feel like being adventurous), we’ve got a shortcut version using mayo that’s just as tasty.
Fries: Homemade or Store-Bought
You’ve got options here too. We love going all in and frying our own with our trusty Fry Daddy—but if that’s not your vibe this week, frozen fries totally work. Look for a quality brand like Alexia or Ore-Ida Extra Crispy.
Don’t Skip the Double Fry
We always double fry our frites—first to cook them through, and then a quick second fry right before serving to get them extra crisp. It makes timing a breeze and ensures your fries are hot, golden, and ready to enjoy right when everything else is.
Want to Air Fry Instead?
If you’re making your own fries but don’t want to deep fry, you can air fry them instead. Toss your cut potatoes lightly in oil, season with salt, and air fry at 375°F for 15–20 minutes, shaking the basket halfway through until golden and crisp.
Seasonal Salad Swap
We used strawberries and cucumbers in our salad because we had them on hand from the Pimm’s Sangria, and the combo turned out to be so fresh and delicious. Feel free to swap in whatever seasonal produce you have in the fridge—this is a flexible, make-it-your-own kind of side.
Optional but Recommended: Coarse Kosher Salt
If you have it on hand, coarse kosher salt is ideal for seasoning your steak. Its larger flakes don’t dissolve as quickly as table salt, allowing them to draw moisture to the surface for a better sear and more flavorful crust. If you don’t have it, regular salt will still work just fine—just be sure to season generously.
Heads up: We may earn a small commission on products we’ve linked here. We only recommend the real-deal favorites from our kitchen.
we hope you enjoy this week. and as always,
Keep the Plates Full and the Spark Alive
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