Restaurants›El Farol›Steak Frites Recipe

Steak Frites Recipe

Inspired by El Farol
Time1h
Serves2

8oz Flat Iron Steak, Truffle Fries, Mixed Green Salad with Radish, Baby Heirlooms, Lemon Vinaigrette, House Demi-Glace, Green Chile Aioli

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak

Truffle Fries

Mixed Green Salad

Demi-Glace and Aioli

Method

Cooking the Steak

1

Prepare the Steak

Season the flat iron steak with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat.

2

Cook the Steak

Add the steak to the skillet and cook for about 4-5 minutes on each side for medium-rare. Adjust time for desired doneness.

3

Rest the Steak

Remove the steak from the skillet and let it rest for 5 minutes before slicing.

Making Truffle Fries

4

Prepare the Potatoes

Cut the russet potatoes into thin strips to make fries. Soak in cold water for 30 minutes to remove excess starch.

5

Fry the Potatoes

Drain and pat dry the potatoes. Heat oil in a deep fryer or large pot. Fry the potatoes until golden and crispy, about 5-7 minutes.

6

Season the Fries

Remove fries from the oil, drain on paper towels, and toss with truffle oil, salt, and chopped parsley.

Preparing the Salad

7

Make the Vinaigrette

In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper.

8

Assemble the Salad

In a large bowl, combine mixed greens, sliced radishes, and halved baby heirloom tomatoes. Drizzle with the vinaigrette and toss to coat.

Serving

9

Plate the Dish

Slice the rested steak and place it on a plate. Serve with a side of truffle fries, mixed green salad, house demi-glace, and green chile aioli.