Preheat the oven to 425°F (220°C). Cut the russet potatoes into thin fries. In a bowl, toss the fries with olive oil, chopped rosemary, and salt. Spread them out on a baking sheet in a single layer. Bake for 25-30 minutes or until golden and crispy, flipping halfway through.

Cook the Steak

While the fries are baking, season the wagyu bavette steak with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes on each side for medium-rare. Remove from heat and let rest for 5 minutes before slicing.

Make the Salad

In a large bowl, combine arugula and chopped radicchio. Drizzle with olive oil and balsamic vinegar, then season with salt and black pepper. Toss to combine.

Prepare Garlic Aioli

In a small bowl, mix together mayonnaise, minced garlic, lemon juice, and salt. Adjust seasoning to taste.

Serving

Plate the Dish

On each plate, serve a portion of rosemary fries, sliced wagyu steak, and a side of bitter green salad. Add a small bowl of garlic aioli for dipping.