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For six weeks, Blue Apron is teaming with Airbnb to bring you the best home cooking from around the world. This week, we’re traveling to Paris with a classic steak frites recipe from Monia and Nicolas, local chefs who host an Airbnb Experience in their home kitchen. A dollop of thyme-infused butter served over the steaks and a side of aioli (a traditional condiment perfect for dipping) add more French-inspired flair.

Ethan Mick

with Roasted Broccoli & Lemon Aioli

Parisian Steak Frites

Steaks

Broccoli

Garlic

Lemon

Thyme

Butter

Mayonnaise

Multi-Colored Potatoes

Ingredients

Place the **butter** in a bowl and set aside to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the **potatoes** lengthwise into 1/4-inch-thick sticks. Cut off and discard the bottom 1/2 inch of the **broccoli** stem; cut the broccoli into large florets. Combine in a large bowl.

Prepare the vegetables:

Add a drizzle of olive oil to the bowl of **prepared vegetables**. Season with salt and pepper; toss to coat. Evenly divide the seasoned vegetables between two sheet pans; arrange in an even layer. Roast 11 minutes. Reverse the placement of the sheet pans for even browning. Continue to roast 11 to 12 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables:

While the vegetables roast, quarter and deseed the **lemon**. Peel and finely chop the **garlic**; using the flat side of your knife, smash until it resembles a paste (or use a zester). Pick the **thyme** leaves off the stems; discard the stems and roughly chop the leaves.

Prepare the remaining ingredients:

While the vegetables continue to roast, pat the **steaks** dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes.

Cook the steaks:

While the steaks cook, in a bowl, combine the **mayonnaise**, **the juice of 1 lemon wedge**, and **as much of the garlic paste as you’d like**. Season with salt and pepper to taste.

Make the aioli:

While the steaks rest, to the bowl of **softened butter**, add **the juice of 1 lemon wedge** and **as much of the chopped thyme as you’d like**. Season with salt and pepper. Stir to thoroughly combine. Find the lines of muscle (or grain) on the **rested steaks**; slice crosswise against the grain. Serve the sliced steaks with the **roasted vegetables** and **aioli** on the side. Top the steaks with the herb butter. Serve the **remaining lemon wedges** on the side, if you’d like. Enjoy!