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Steak tossed with garlicky parmesan fries means juicy beef and crispy, cheesy potato goodness all mixed together. I love making this when I'm craving something cozy but still doable on a weeknight.
The first time I tried this was for a chill movie night with friends. Gone in no time! Now, it’s my most requested meal anytime family wants to celebrate or there’s a hangout.
Tasty Ingredients
- New York striploin steak: Juicy beef that’s full of flavor. Look for one with lots of little fat streaks so it’s extra tender.
- Olive oil: Helps fries get those crispy edges. Grab extra virgin if you want some peppery notes.
- Fresh parsley: Gives a fresh hit of flavor and color. Chop right before using for max aroma.
- Kosher salt: Brings all the flavor together. Pick something coarse and good quality for that perfect sprinkle.
- Dried oregano: Adds a punch of herby smell. Go for fragrant oregano you can crumble in your fingers.
- Garlic powder: Packs in a garlicky punch. Fresh is best for real flavor.
- Freshly ground black pepper: Adds a light heat. Coarse ground gives a bolder bite.
- Parmigiano Reggiano cheese: Brings nutty, salty flavor. Always grate right before using—it melts way better.
- Russet potatoes: Cook up fluffy on the inside and crunchy out. Firm, clean potatoes make the best fries.
- Beef tallow: Gives steak a deep flavor. Sub with a high-temp oil if you don't have it.
- Salt and pepper: For steak's final touch. Use flaky salt and fresh pepper if you want it extra tasty.
- Lemon herb aioli: Tangy, creamy drizzle. Homemade or store-bought both work.
- Chives (optional): Sprinkle on top for a quick oniony bite and color.
Easy Steps
- Put it All Together and Serve:
- Heaps of hot, cheesy fries go down first, then you pile on steak slices. Drizzle with aioli and toss chives on top if you’re feeling fancy. Dig in while it’s fresh and hot!
- Cook the Steak:
- Warm a skillet over medium high, add tallow or oil. Sear the steak’s fat edge for a minute. Lay it down flat and give each side 2-3 minutes for that perfect pink inside, or longer if you want. Let rest 5-7 minutes before slicing thin.
- Finish with Parmesan and Parsley:
- Fries come out? Toss them right away with lots of fresh parmesan and parsley so everything melts together.
- Bake the Fries:
- Spread fries on a baking tray lined with parchment, single layer style. Pop in a 425°F oven for half an hour, flipping at half-time. Broil at the end for max crunch and golden edges.
- Dry and Toss with Seasoning:
- Drain fries after soaking, dry really well with a towel. Toss in a bowl with olive oil, salt, pepper, garlic powder, and oregano until each one’s coated.
- Preheat the Oven:
- Fire your oven up to 425 F (or 220 C) so the fries get crispy.
- Season the Steak:
- Sprinkle salt and pepper on both sides of your steak. Let it hang out on the counter to warm up. Makes for better cooking.
- Soak the Potatoes:
- Drop cut fries in a big bowl with ice and cold water, soak 10-15 minutes. This pulls out some starch so your fries get crispy.
- Chop Potatoes for Fries:
- Peel your russets, then slice them longways into planks, then into fry shapes. Try to make them even so they cook the same.
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Honestly? Garlic parmesan fries are the best part. There’s always a few that never make it to the table—someone always sneaks them! My sister still reminds me about burning her fingers because she just couldn’t wait to eat them.
Leftover Storage
Keep any extras in separate airtight containers for fries and steak. Warm fries back up in a hot oven so the crunch comes back. Steak’s great warmed up in a pan or sliced cold on salad.
Ingredient Swaps
Sweet potatoes bring a little sweetness if you swap for the russets. No Parmigiano Reggiano? Pecorino or even a nice grated cheddar does the trick. For something lighter, cook the steak using olive oil instead of tallow.
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How to Serve
Perfect for a laid-back night in or as a party starter. Pair with salad or some steamed greens. Want to make it brunch? Throw a fried or poached egg on top.
Heritage and Backstory
In the US, steak and fries scream classic diner comfort food. The garlic, parmesan, and aioli action tips its hat to Italian American flavors. It’s the ultimate mashup—homey but a little bit fancy.
Frequently Asked Questions About Recipes
- → What's the trick for super crisp steak fries?
Soak those potatoes in cold water to ditch extra starch. Make sure you dry them off well, then pop under the broiler for a final crunch.
- → Which steak cuts go well here?
Try New York Strip for a tender bite, but ribeye or sirloin both taste great and stay juicy too.
- → Is swapping parmesan with other cheese okay?
For sure, just use Grana Padano or Pecorino Romano if you like. They bring that same nutty, salty vibe.
- → How do I keep my steak juicy?
Let that steak chill for a few minutes after cooking before you cut into it. The juices hang around and don’t run out.
- → What's the best way to serve these garlic parmesan steak fries?
Spread the hot fries on your plate, pile sliced steak on top, pour over the lemon aioli, then finish with fresh herbs.