Steak Frites Recipe
Chimichurri Sauce and Truffle Parmesan Fries
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Ingredients
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Steak
Chimichurri Sauce
Truffle Parmesan Fries
Method
Chimichurri Sauce
- 1
Make chimichurri
Roughly chop parsley and cilantro (if using). In a food processor or blender pulse the parsley, cilantro, garlic, and dried oregano until finely chopped but not a paste (about 6–8 quick pulses). Transfer to a bowl and stir in red wine vinegar, lemon juice, salt, red pepper flakes and black pepper. Slowly whisk in the extra-virgin olive oil until emulsified. Taste and adjust salt, vinegar or red pepper flakes. Let rest at room temperature for at least 20 minutes to meld flavors; you can refrigerate and bring to room temperature before serving.
Truffle Parmesan Fries
- 2
Prepare potatoes
Wash and peel the potatoes if desired. Cut into 1/4–1/2 inch sticks for classic frites. Place cut potatoes in a large bowl and cover with cold water. Soak at least 30 minutes (or up to 2 hours) to remove excess starch.
- 3
Dry and coat
Drain potatoes and rinse under cold water. Spread on clean kitchen towels or paper towels and dry thoroughly. Toss the dried fries in a large bowl with the cornstarch until lightly dusted (this helps crispness).
- 4
Cook fries
Preheat oven to 450°F (230°C) if roasting, or prepare a deep fryer/skillet with vegetable oil heated to 325°F (165°C) for a two-stage fry. For frying: fry potatoes in batches at 325°F for 3–4 minutes until softened but not browned. Remove and drain. Increase oil to 375°F (190°C) and return fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with 1 tsp fine sea salt and 1/4 tsp black pepper. For oven method: toss cornstarch-coated fries with 2–3 tbs oil, spread in a single layer on a sheet pan, roast 25–30 minutes, flipping halfway, until deep golden and crisp; season immediately with salt and pepper.
- 5
Finish with truffle and parmesan
While fries are still hot, toss them gently in a large bowl with black truffle oil (start with 1 tbs; add more to taste), grated Parmesan, and chopped parsley so cheese melts slightly and oil distributes evenly. Taste and adjust salt or truffle oil.
Steak
- 6
Bring steaks to room temperature and season
Remove steaks from refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper, pressing seasonings into the meat.
- 7
Sear steaks
Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 2 tbs neutral oil and swirl. Place steaks in the pan and do not move for 2–3 minutes to form a deep crust. Flip and sear the second side 2–3 minutes. Add butter, crushed garlic, and herb sprigs to the pan. Tilt the pan and spoon the melted butter over the steaks (baste) for another 1–2 minutes until internal temperature reaches desired doneness: 125°F (52°C) for medium-rare, 135°F (57°C) for medium.
- 8
Rest and slice
Transfer steaks to a cutting board and tent loosely with foil. Rest 5–10 minutes so juices redistribute. Slice against the grain into 1/4-inch slices. Serve immediately with chimichurri spooned over or on the side and a generous portion of truffle parmesan fries.