Steak Frite Bites
NY strip steak skewers with creamy cowboy butter, horseradish aioli, and crispy potato sticks to take all the best parts of steak frites into the best one bite snack!
These Steak Frite Bites take everything you love about classic steak frites and turn it into the cutest little bite-sized appetizer. Tender seared NY strip steak is served over creamy horseradish aioli, spooned with homemade cowboy butter, and topped with crispy potato sticks to mimic those thin, crunchy shoestring fries.
They look fancy, but are actually SO easy to make, which is exactly what I want in a game day appetizer. You can prep both sauces ahead of time, the steak only needs a few minutes in a hot skillet, and the potato sticks give you that crispy fry moment without actually having to make fries!
Here are the Ingredients for these Steak Frite Bites:
Steak – NY Strip Steak, Kosher Salt, Freshly Cracked Black Pepper, Olive Oil
Cowboy Butter – Butter, Fresh Parsley, Fresh Chives, Red Pepper Flakes, Smoked Paprika, Lemon Zest, Lemon Juice, Dijon Mustard, Salt, Black Pepper
Horseradish Aioli – Mayonnaise, Prepared Horseradish, Dijon Mustard, Lemon Juice, Salt, Black Pepper
For Serving – Crispy Potato Sticks, Fresh Chives, Cocktail Skewers
Steak Frite Bites
Bite-sized NY strip steak skewers layered with creamy horseradish aioli, cowboy butter, and crispy potato sticks for an elevated twist on classic steak frites!
Ingredients
- 2 NY strip steaks
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1 tbsp olive oil
- Horseradish Aioli
- Crispy potato sticks
- Fresh chives, finely chopped
- Cocktail skewers
- ½ cup (1 stick) unsalted butter, melted and hot
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- ½ tsp red pepper flakes
- ¼ tsp smoked paprika
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- Kosher salt + freshly cracked black pepper, to taste
Instructions
- MAdd the parsley, chives, red pepper flakes, and paprika to a bowl. Pour the hot melted butter over top and stir. Add the lemon zest, lemon juice, and Dijon and whisk until emulsified. Season with salt and pepper.
- Cut the NY strip into bite-sized cubes and season generously with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the steak for about 1–2 minutes per side, or until cooked to your desired doneness. Let rest briefly.
- Thread 2–3 steak bites onto each cocktail skewer.
- Spread a thin layer of horseradish aioli over a platter and arrange the steak skewers on top. Spoon cowboy butter over the steak, top with crispy potato sticks, and sprinkle fresh chives over the entire platter.
- Serve immediately with extra cowboy butter on the side for dipping.
Notes
- Get your skillet HOT. You want a really good sear on the outside of the steak without overcooking the center.
- Don't overcrowd the pan. Cook the steak in batches if you need to. Too many pieces at once will steam instead of sear.
- Make extra cowboy butter. Trust me on this one. Spoon it over the finished steak and put the rest in a little bowl alongside the platter for dipping.
- Add the potato sticks right before serving. This keeps your little “fries” extra crispy and gives these bites that perfect steak frites crunch.
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