Skirt Steak Frites Recipe

Bring to room temperature

Remove the 8 oz skirt steak from the refrigerator 30 minutes before cooking so it comes to room temperature. Pat dry with paper towels.

Season

Brush both sides with 1 tbs olive oil. Season evenly with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/4 tsp garlic powder. Press seasonings into the meat.

Sear

Heat a heavy skillet or cast-iron pan over high heat until very hot (you should see faint wisps of smoke). Add the steak and sear for 2.5–3 minutes per side for medium-rare (internal temperature ~125–130°F / 51–54°C). For a thicker steak or different doneness adjust time accordingly.

Rest & slice

Transfer steak to a cutting board and loosely tent with foil. Let rest 5–8 minutes. Slice thinly across the grain into 1/4-inch slices just before serving. While resting, finish with 1 tbs unsalted butter melted over the steak slices if desired: spoon over to glaze.

Prep potatoes

Wash and scrub the russet potato. Cut into fries about 1/3–1/2 inch thick. Rinse cut potatoes under cold water until water runs clear to remove excess starch, then pat completely dry with a clean towel or paper towels.

Heat oil

Pour about 3–4 inches of oil into a deep pot or fryer and heat to 325°F (160°C) for the first blanch. Use a thermometer for accuracy.

First fry (blanch)

Fry the potatoes in batches at 325°F for 3–4 minutes until they are just cooked through and pale — not browned. Remove with a spider or slotted spoon to a wire rack or paper towels to drain. Let cool 5 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches again for 2–3 minutes until golden and crisp. Drain on a rack or paper towels.

Season

While fries are hot, toss with 1 tbsp chopped fresh rosemary, 1 tsp kosher salt (adjust to taste), 1/2 tsp freshly ground black pepper, 1 tsp truffle oil, and 2 tbsp finely grated Parmesan. Toss gently to coat, then sprinkle with 1/2 tsp coarse sea salt if desired for finishing.

Combine ingredients

In a small bowl, combine 1/2 cup chopped parsley, 1 tbsp chopped fresh oregano (or 1 tsp dried), 2 minced garlic cloves, 1 tbsp red wine vinegar, 3 tbsp extra-virgin olive oil, 1/4 tsp red pepper flakes, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 1 tsp lemon juice if using.

Adjust & rest

Stir thoroughly and taste. Adjust salt, vinegar or oil to balance acidity and texture. Let sit at room temperature for 10–15 minutes to allow flavors to meld. Spoon into a small serving bowl.

Plate 8 oz of sliced skirt steak alongside a generous portion of rosemary truffle fries. Spoon chimichurri sauce over the steak or serve on the side for dipping. Garnish fries or steak with a small rosemary sprig if desired.

Estimated best serving: steak medium-rare, fries hot and crisp, chimichurri bright and room temperature. Serve immediately.