Steak frites. It’s the first thing I’m tempted to order at a restaurant, depending of course on the caliber of the restaurant. Chain restaurants? No thank you. But that cute hidden gem on College Street? Yes please! Actually my favourite Steak Frites in Toronto is tied with both Little Italy’s Sidecar, and Ossington’s The Saint (the former gets its meat from the same place as the legendary and expensive Jacobs & Co. so you know it’s good!)
The one thing I will say about Steak Frites, however, is that it sometimes isn’t as laid back as I want it to be. While it’s many people’s favourite dish, it’s got a formal can’t-do-it-yourself vibe that puts many people off from creating their own at home.
When it’s summer and beautiful outside, it only makes sense to take advantage of the outdoors and cook steak on the BBQ. To celebrate the last of BBQ season, I decided to go a little more fun, colourful and informal and cook up a Summer Steak Frites with potato wedges and mini bell peppers as a stand in for the usual shoestring fries and sautéed mushroom accompaniment.
Did you know all peppers start as green and eventually turn red, yellow and orange? Fun fact of the day!
Because it’s summer, you could easily pair this dinner with a light, dry white wine like Santa Margherita Pinot Grigio, but my personal choice would still be a classic Cabernet Sauvignon or Merlot. You just can’t beat red wine paired with steak, it’s a classic for all seasons.
Chimichurri is a classic pairing with steak in the summertime as fresh herbs are in season. Instead of parsley I accidentally substituted fresh basil for this chimichurri, but my mistake turned out to be a delicious one. So while it may not be an authentic chimichurri, this butter is absolutely delicious and you’ll want to spread it over everything.
Will you be trying our Summer Steak Frites recipe?