Ingredients

Ingredients

1 (15-oz.) bag frozen French fries (about 4 c.)
1/2 tsp. sweet paprika
Kosher salt
1 (1 1/2-lb.) flank steak, cut into 2 pieces against the grain
Freshly ground black pepper
6 tbsp. extra-virgin olive oil, divided
1 large shallot, finely chopped
1/4 c. balsamic vinegar
2 tbsp. fresh lemon juice
1 tsp. Dijon mustard
8 oz. English cucumber, halved and thinly sliced
6 oz. baby arugula (about 8 packed c.)
1 1/2 c. grape tomatoes, halved
2 oz. crumbled blue cheese (about 1/2 c.)

Directions

Directions

Step 1
Preheat oven to 425º. On a baking sheet, arrange fries in a single layer.
Step 2
Bake fries until golden and crisp, about 25 minutes. Sprinkle with paprika; season with salt and carefully toss to combine.
Step 3
Meanwhile, season steak with 1 teaspoon salt and 1/4 teaspoon pepper. In a large cast-iron or heavy skillet over medium-high heat, heat 1 tablespoon oil. Cook steak, flipping halfway through, until browned on both sides and medium-rare, 5 to 7 minutes per side. Transfer to a cutting board; tent with foil. Let rest 10 minutes.
Step 4
Meanwhile, wipe excess oil from skillet, leaving browned bits in bottom of skillet. Add shallot and 1 tablespoon oil and cook over medium heat, stirring occasionally, until shallot softens and is translucent, 1 to 2 minutes. 
Step 5
Add vinegar and cook, scraping browned bits from bottom of pan, until reduced by half, 2 to 3 minutes. Remove skillet from heat and pour vinegar mixture into a medium heatproof bowl. Whisk in lemon juice, mustard, and 1/4 teaspoon salt. Whisking constantly, slowly pour in remaining 4 tablespoons oil; season with salt and pepper.
Step 6
Thinly slice steak against the grain. Divide cucumber, arugula, tomato, steak, and fries among plates. Sprinkle with blue cheese and drizzle dressing over.