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Air Fried Potatoes and Steak with Cilantro Lime Sauce

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If you’re looking for the ultimate weeknight dinner that feels like a restaurant meal without the restaurant price tag, you have to try these Air Fried Potato Wedges and Steak with Cilantro Lime Sauce. Crispy, golden potato wedges straight out of the air fryer paired with a juicy, pan-seared steak is already a winning combo, but the real star here is the creamy, zesty cilantro lime sauce that ties everything together. It’s fresh, tangy, and just the right amount of garlicky, making every bite taste bright and balanced.

What I love most about this recipe is how easy it is. The air fryer does all the heavy lifting to get the potato wedges super crispy without the mess of deep frying. Meanwhile, you can focus on cooking your steak exactly the way you like it, whether that’s medium-rare, well-done, or somewhere in between. Add the cilantro lime sauce on the side and you’ve got a steakhouse-quality meal that comes together in under an hour.

This recipe is also versatile and perfect for so many occasions. You can serve it for a casual weeknight dinner, as a fun date night meal at home, or even double the recipe for an easy entertaining option when friends come over. The cilantro lime sauce is also a great multitasker, drizzle it over roasted veggies, use it as a dip for chips, or spoon it onto tacos the next day.

Another reason this recipe is a favorite is that it hits that sweet spot of comfort food and freshness. The air fried potato wedges are hearty and satisfying, the steak is rich and juicy, and the cilantro lime sauce keeps everything from feeling too heavy. It’s a balance of flavors and textures that makes the meal feel special but still approachable.

So the next time you’re craving a steak dinner with a twist, give this Air Fried Potato Wedges and Steak with Cilantro Lime Sauce a try. It’s quick, flavorful, and guaranteed to become a recipe you’ll want to keep on repeat. Plus, it’s proof that you don’t need a deep fryer or fancy equipment to create something that looks and tastes this good.

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Air Fried Potato Wedges and Steak with Cilantro Lime Sauce

Recipe by Julia Vuong
0.0 from 0 votes
Course: MainCuisine: Peruvian, American
Servings

2

servings
Prep time

20

minutes
Cooking time

25

minutes
Total time

45

minutes

Ingredients

  • 2 2 medium Yukon gold potatoes

  • 2 tbsp 2 olive oil

  • 1 tsp 1 garlic powder

  • 1 tsp 1 garlic salt

  • 1 tsp 1 paprika

  • 1/2 tsp 1/2 pepper

  • 4 cups 4 boiling water

  • 1 tbsp 1 salt for boiling water

  • 2 tbsp 2 grated parmesan cheese

  • 1 tbsp 1 chives

  • Steak

  • 2 2 ribeye or sirloin steaks (about 8–10 oz each)

  • 1.5 tbsp 1.5 olive oil

  • 1 tsp 1 garlic salt (adjust to evenly season the steaks)

  • 1/2 tsp 1/2 pepper (adjust to evenly season the steaks)

  • 5 5 smashed garlic cloves

  • 3 tbsp 3 unsalted butter

  • Cilantro Lime Sauce

  • 1 cup 1 cilantro leaves

  • 1/2 cup 1/2 Greek yogurt or sour cream

  • 2 tbsp 2 mayonnaise

  • 1 1 juice of lime (zest for extra flavor)

  • 2 tbsp 2 grated parmesan cheese

  • 2 2 garlic cloves

  • 1 1 jalapeno

  • 1/2 tsp 1/2 garlic salt

  • 1 tsp 1 honey (adjust for balance of acidity)

Directions

  • Prepare the Potato Wedges:
    -Drop cut wedges into boiling salted water for 5-7 minutes until slightly tender. Remove from pot and lay on drying rack to steam dry. You can also pat dry with paper towel. Use a fork to scrape the potato wedges for a textured outside coating.
    -Toss wedges with olive oil, garlic powder, paprika, black pepper, and salt.
    -Place in the air fryer basket in a single layer and cook at 400°F (200°C) for 15–18 minutes, shaking halfway through, until golden and crispy.
    -Sprinkle on grated parmesan and chives after cooking.
  • Make the Cilantro Lime Sauce:
    In a blender or food processor, combine cilantro, Greek yogurt, mayonnaise, lime juice, lime zest, garlic, salt, jalapeño, and honey. Blend until smooth and creamy. Adjust seasoning to taste. Chill until ready to serve.
  • Cook the Steak:
    -Let the steaks rest at room temperature for 15 minutes. Pat steaks dry with a paper towel and season generously with salt and pepper.
    -Heat olive oil in a skillet over medium-high heat. Once hot, sear steaks for 2–3 minutes per side (for medium-rare, adjust cooking time based on preference).
    -After searing both sides of the steak, add butter and garlic during the last minute of cooking. Tilt the pan and spoon the melted butter over the steak for extra flavor. Total time of cooking should be around 6-8 minutes for a 3/4 inch thick steak.
    -Rest steaks for 5-10 minutes before slicing.
  • Assemble and Serve:
    -Plate the crispy potato wedges alongside sliced steak.
    -Drizzle or serve with cilantro lime sauce for dipping.
    -Garnish with extra cilantro or lime wedges if desired.
  • Enjoy!

Tips

  • 1. Swap russet potatoes for sweet potatoes for a different twist.
    2. This sauce keeps well in the fridge for up to 3 days, so make a little extra for tacos or grain bowls later in the week.
    3. Use an instant-read thermometer for steak doneness: 130°F for medium-rare, 140°F for medium.

Tags

Julia is represented by Creators United (CU Talent), the top agency for food & cooking creators on Instagram, TikTok, and YouTube Shorts.

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