Steak Frites* Recipe

Prepare the Potatoes

Wash and peel the russet potatoes. Cut them into thin strips (about 1/4 inch thick) to create fries.

Soak the Potatoes

Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and pat them dry with paper towels.

Heat the Oil

In a large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Potatoes

Carefully add the dried potato strips to the hot oil in batches. Fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.

Season the Fries

While still hot, sprinkle the fries with salt to taste and keep warm until serving.

Combine the Ingredients

In a bowl, mix together A5 beef tallow, chopped parsley, chopped oregano, minced garlic, red wine vinegar, red pepper flakes, salt, and black pepper.

Adjust the Seasoning

Taste the chimichurri and adjust the seasoning if necessary, adding more salt or pepper to taste.

Let it Rest

Allow the chimichurri to sit for at least 15 minutes to let the flavors meld together before serving.

Prepare the Salad Ingredients

In a large bowl, combine the watercress, halved cherry tomatoes, and thinly sliced cucumber.

Dress the Salad

In a small bowl, whisk together the olive oil, lemon juice, and salt. Drizzle this dressing over the salad and toss gently to combine.

Serve

Serve the watercress salad alongside the steak frites and chimichurri.