Steak Frites* Recipe
30-day dry-aged 12 oz N.Y. strip served with French fries & chimichurri
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Ingredients
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Steak
French Fries
Chimichurri
Method
Steak
- 1
Prepare the Steak
Take the 30-day dry-aged N.Y. strip steak out of the refrigerator and allow it to come to room temperature for about 30 minutes before cooking.
- 2
- 3
Cook the Steak
Heat a grill pan or skillet over medium-high heat until hot. Place the steak in the pan and cook for about 4-5 minutes on each side or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F. Remove the steak from the heat and let it rest for 5-10 minutes before slicing.
French Fries
- 4
Prepare the Potatoes
Peel and cut the russet potatoes into thin strips, about 1/4 inch wide. Rinse them in cold water to remove excess starch and pat dry with paper towels.
- 5
Heat the Oil
In a large heavy pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- 6
Fry the Potatoes
Carefully add the potato strips in batches to the hot oil. Fry for about 4-5 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt immediately.
Chimichurri
- 7
Prepare the Chimichurri
In a food processor, combine fresh parsley, fresh oregano, garlic cloves, red wine vinegar, olive oil, red pepper flakes, and salt. Blend until well combined but still slightly chunky.
- 8
Serve
Taste and adjust seasoning if necessary. Serve the chimichurri over the sliced steak alongside the French fries.
