Steak Frites Recipe

Place thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan combine white wine vinegar, water, sugar, and kosher salt. Warm over medium heat just until sugar and salt dissolve (do not boil).

Pour warm pickling liquid over onions, press down so slices are submerged, cover and let cool to room temperature, then refrigerate at least 20 minutes (can be made up to 24 hours ahead).

In a bowl combine chopped parsley, cilantro (if using), minced garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes, salt and pepper.

Stir well, taste and adjust seasoning. Let sit at room temperature for at least 10 minutes to allow flavors to meld. Hold at room temp until assembly (chilled up to 24 hours; bring to room temp before serving).

Combine mayonnaise, finely chopped rosemary, minced garlic, lemon juice, salt and pepper in a small bowl.

Mix until smooth. Refrigerate until ready to use. (If garlic is strong, let aioli rest 10–20 minutes for flavors to soften.)

If using fresh potatoes: preheat oven to 425°F (220°C). Toss cut fries with 1–2 tablespoons vegetable oil, spread in a single layer on a rimmed baking sheet, season with fine sea salt and ground pepper. Roast, flipping once, 25–30 minutes until golden and crispy. If frying, heat oil to 350°F (175°C) and fry in batches until golden, drain on paper towels.

When fries are hot and drained, immediately toss with truffle oil, sprinkle grated gruyère evenly over fries so it melts slightly from the residual heat, and garnish with chopped parsley if using.

Remove steak from fridge 20–30 minutes before cooking and pat dry. Season both sides with kosher salt and freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon olive oil and swirl.

Add steak and sear undisturbed 2–4 minutes per side depending on thickness and desired doneness (about 3 minutes per side for medium-rare for a 1" thick piece). Use tongs to sear edges briefly if needed. Internal temp target: 125–130°F (51–54°C) for medium-rare.

Transfer steak to a cutting board and let rest 5–8 minutes. Slice thinly against the grain into bite-sized slices.

Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside if available. Lightly dust countertop and stretch or roll pizza dough into an oval about 8 x 6 inches.

Brush dough lightly with 1 teaspoon olive oil, fold dough over once (short edge to short edge) to create a pocket or open-faced folded base about 8 x 3–4 inches — this makes a sturdy base for steak and fries. Press seams gently to seal.

Place folded dough on a piece of parchment and bake on the hot stone or sheet for 8–10 minutes until golden and puffed. If you prefer a crispier base, bake 10–12 minutes. Remove and keep warm.

Place baked folded dough on a serving board or plate. If using, arrange a small bed of arugula or microgreens on the base.

Spread a thin layer (about 1–2 tbs) of rosemary aioli over the dough surface.

Arrange sliced steak across the dough in an even layer.

Top steak with a generous handful of truffle fries, allowing some fries to hang over the edge for presentation.

Scatter pickled red onion over the fries and steak for brightness.

Drizzle chimichurri over the steak and fries (about 1–2 tablespoons) and sprinkle additional grated gruyère over top so it lightly melts from residual heat.

Serve immediately with remaining rosemary aioli and chimichurri on the side for dipping.