Onglet Beurre Échalote - Frites Recipe

Cut and Soak Potatoes

Peel the potatoes and cut them into thin strips. Soak in cold water for at least 30 minutes to remove excess starch.

Fry the Potatoes

Drain and dry the potatoes. Heat the vegetable oil in a deep fryer or a large pot. Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt.

Season the Steak

Pat the skirt steak dry with paper towels and season both sides with salt and black pepper.

Cook the Steak

Heat olive oil in a skillet over high heat. Add the steak and cook for about 3-4 minutes on each side for medium-rare, or to your desired doneness. Remove from pan and let rest.

Prepare Shallots

Finely chop the shallots and garlic. In a small bowl, combine softened butter, shallots, chopped parsley, and minced garlic. Mix well and season with salt and pepper.

Serve

Slice the rested steak against the grain. Serve topped with shallot butter and alongside fries.