Steak Fries Garlic (Printer-Friendly Layout)
Golden fries and steak, all tossed with parmesan, garlic, and fresh herbs. Full-on flavor, easy comfort food.
# Ingredients You'll Need:
→ Fries
01 -
8 g fresh parsley leaves, finely chopped
02 -
50 g Parmigiano Reggiano, grated just before you use it
03 -
2 g dried oregano flakes
04 -
6 g garlic powder
05 -
1 g ground black pepper
06 -
10 g kosher salt
07 -
45 ml olive oil
08 -
4 russet potatoes, peeled and cut into thin 6 mm sticks
→ Steak
09 -
30 ml beef tallow or other beef fat
10 -
Fresh black pepper, as much as you want
11 -
Kosher salt, up to your taste
12 -
1 New York striploin steak
→ Sauce and Garnish
13 -
Chives, sliced super small (toss them on if you like)
14 -
120 ml lemony herb aioli
# Step-by-Step Instructions:
01 -
Pile your hot, garlicky parmesan fries onto a big plate. Lay out those steak slices on top. Spoon lemon herb aioli here and there, then scatter some chives if you're feeling fancy. Eat right away while everything’s still warm.
02 -
Crank a pan up to medium-high. Toss in beef tallow. Press the steak’s fat side to the pan for a minute, then cook each flat side for 2–3 minutes, depending how you like it. Rest meat for at least 5 minutes before slicing it up.
03 -
While the fries are fresh out of the oven, shower them with grated Parmigiano Reggiano and chopped parsley.
04 -
Spread your coated fries out on a tray lined with parchment. Bake for 30 minutes at 220°C, flipping them halfway through. At the end, hit broil for 5 minutes so they get brown and crispy.
05 -
Once soaked, dump out the water. Pat fries dry using a towel. Toss them in a bowl with olive oil, garlic powder, salt, oregano, and pepper so they're well covered.
06 -
Fire up your oven to 220°C (hot!).
07 -
While your potatoes are hanging out in water, shake a generous amount of salt and pepper onto both sides of your steak. Let it sit at room temp to take the chill off.
08 -
Drop potato sticks in a bowl filled with cold ice water. Let them bathe for 10–15 minutes; this pulls out some starch.
09 -
Peel those russet potatoes, slice the long way into planks, and then cut them into thin 6 mm sticks like classic fries.
# Extra Tips and Tricks:
01 -
Try to cut all your potatoes about the same thickness so they crisp up evenly in the oven.
02 -
Let your steak sit out for a bit to take the cold off; it’ll cook way more evenly after.