Tuscan Steak Frites Recipe

Prepare the marinade

In a shallow dish or resealable bag, whisk together 3 tbs olive oil, 1 tbs red wine vinegar, 1 tbs fresh lemon juice, minced garlic, chopped rosemary, chopped thyme, crushed red pepper flakes, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper until combined.

Marinate the steak

Pat the 1 lb hanger steak dry with paper towels. Place the steak into the dish or bag, coating thoroughly with the marinade. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor but keep to 4 hours for hanger steak). Remove steak from fridge 30 minutes before cooking to come toward room temperature.

Preheat cooking surface

About 15 minutes before cooking, preheat a cast-iron skillet or heavy pan over medium-high heat until very hot (a drop of water should sizzle and evaporate). If grilling, preheat grill to medium-high.

Cook the steak

Brush excess marinade off the steak and pat lightly to prevent flare-ups. Add a thin smear of oil to the hot skillet. Sear the hanger steak 3-4 minutes per side for medium-rare (internal temperature 125-130°F / 52-54°C), or adjust time for preferred doneness. For a thicker steak or higher heat, use 4-5 minutes per side. Optionally, sear the edges for 30–60 seconds.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute. Slice across the grain into thin strips for tenderness.

Make the compound butter

While the steak rests, combine 4 tbs softened unsalted butter, 2 cloves very finely minced garlic, 1 tbs parsley, 1 tbs chives, 1/2 tsp lemon zest, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Mix thoroughly until homogeneous. Taste and adjust seasoning. Optionally chill for 10 minutes if you prefer a firmer butter.

Finish the steak

Place a spoonful (about 1 tbs) of the garlic herb butter over the sliced steak just before serving so it melts into the meat. Reserve any extra butter for guests or to top fries.

Prep the potatoes

Preheat oven to 425°F (220°C) if roasting fries. Cut 1 lb russet potatoes into 1/4–1/2-inch sticks for even cooking. Soak the cut fries in cold water for at least 20 minutes (or up to 1 hour) to remove excess starch, which helps them crisp. Drain and pat completely dry on clean kitchen towels or paper towels.

Cook the fries

Frying method: Heat 2 cups of oil in a deep pot or fryer to 325°F (163°C). Blanch fries in batches for 3–4 minutes until soft but not colored. Remove and drain on paper towels. Increase oil to 375°F (190°C) and fry in batches until golden and crisp, about 2–3 minutes. Drain on paper towels and season immediately. Oven method: Toss dried fries with 2 tbs oil and spread in a single layer on a parchment-lined baking sheet. Roast at 425°F (220°C) for 20–30 minutes, turning once, until crisp and golden.

Season and finish

While fries are hot, toss or sprinkle with 1 tsp fine sea salt, 1/2 tsp freshly ground black pepper, and 2 tbs grated Parmesan. Drizzle 1 tsp truffle oil over the fries and toss gently to coat. Garnish with 1 tsp minced parsley. If desired, add a pinch more finishing salt to taste.

Plate and serve

Arrange sliced hanger steak on a warm plate, spoon any resting juices over the meat and top with a knob (about 1 tbs) of garlic herb butter so it melts. Serve fries alongside. Sprinkle 1/4 tsp coarse finishing salt and extra parsley over the steak and fries. Offer lemon wedges on the side to brighten the dish if desired.

Serve immediately while steak is warm and fries are crisp. Leftover compound butter can be stored refrigerated for up to 5 days.