Jun 27, 2014

Steak Fries with Rosemary-Lemon AioliRecipe from Weber's Big Book of Burgers™ by Jamie Purviance

Rating: 5 stars

4 Reviews

YouTube Video
Serves: 4 to 6 // Prep time: 15 minutes | Grilling time: 15 to 17 minutes

Grocery List

Fresh Produce

  • .25 oz fresh rosemary
  • 4 garlic cloves
  • 1 lemons
  • 4 russet potatoes, each about 12 oz

Oil and Spices

  • 2 tbsp extra-virgin olive oil
  • 1.25 tsp freshly ground black pepper
  • 2.25 tsp kosher salt


  • 2 tsp Dijon mustard
  • 1 cup mayonnaise



  • 1 cup mayonnaise
  • ½ teaspoon finely grated lemon zest
  • 1½ tablespoons fresh lemon juice
  • 2 teaspoons minced garlic
  • 2 teaspoons Dijon mustard
  • 2 teaspoons minced fresh rosemary leaves

  • Kosher salt
  • Freshly ground black pepper
  • 4 large russet potatoes, about 3 pounds total
  • 2 tablespoons extra-virgin olive oil


  1. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  2. Whisk the aioli ingredients and season with ¼ teaspoon salt and ¼ teaspoon pepper.

  3. Scrub the potatoes under cold water and dry them with paper towels. Cut the potatoes lengthwise in half, and then cut each potato half lengthwise into ½-inch-thick slices. Place in a bowl and add the oil, 2 teaspoons salt, and 1 teaspoon pepper. Toss to coat.

  4. Grill the potato slices over direct medium heat, with the lid closed, until tender and marked by the grill, 15 to 17 minutes, turning occasionally.

  5. Serve the fries warm with rosemary-lemon aioli.

4 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jun 27, 2014

Karl H

Excellent Aioli !!

Wow! This is great.

We've all had steak fries, right? Get them at a fast food place; really salty; maybe dip them in some barbecue goo or old cheese sauce.

Grilling steak fries is easy. Don't make them too thick. About a quarter inch is perfect. Thick fries wind up being burned on the outside and raw on the inside. I use a bit more olive oil than suggested to facilitate even coating (personal preference). Really do use kosher salt as it spreads more evenly than regular salt. About 16 minutes at 450 F on the grill is perfect. Turn occasionally. When these were done, I kept them in a warm (180 F) oven until everything else was ready.

I like aioli cold, so I made it in advance and refrigerated it. This stuff is fantastic! It's a bit on the tart side (which I like), so I think you can play with it if you like. (i.e. cut back on the lemon juice, add a bit more garlic, add some chopped cilantro, etc.)

I paired this with grilled ribeye marinated in a store bought Caribbean Jerk. I found the flavors complimentary.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Jun 30, 2014

William J

Now THAT's what I'm talk'n 'bout!

Now THIS is the kind of K.I.S.S. recipe and demonstration I like to see on this blog: relatively few, simple ingredients and demonstrating every step along the way. Good job, great recipe...give us more like this over the more than 10 ingredients, need to use a sauté pan, etc.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Jul 4, 2014

Alecs L


I prepared two versions of the aioli because my son doesn't like mayo. I substituted olive oil with a little butter for him, and I loved both versions. I am going to use it on some grilled chicken this weekend!

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Jul 16, 2014

lawrence r

steak fries with rosemary-lemon aioli

Great...I impressed everyone. Well defined recipe. Easy. Great tasting. Thank you.

Type of Griller


Would you recommend this recipe? YES

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Steak Fries with Rosemary-Lemon Aioli