Jul 09 2026
Restaurants›NICO Kitchen + Bar›Steak Frites Recipe

Steak Frites Recipe

Inspired by NICO Kitchen + Bar
Time1h
Serves2

pan seared 12oz NY strip, crispy sidewinder potatoes, shallot sherry jus, arugula

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Ingredients

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Steak

Crispy Sidewinder Potatoes

Shallot Sherry Jus

Garnish

Method

Preparing the Steak

  1. 1

    Season the Steak

    Pat the New York Strip Steak dry with paper towels. Season both sides generously with salt and black pepper.

  2. 2

    Sear the Steak

    Heat olive oil in a heavy skillet over medium-high heat. Once hot, add the steak and sear for 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Remove the steak from the skillet and let it rest for 5 minutes before slicing.

Making Crispy Sidewinder Potatoes

  1. 3

    Prepare Potatoes

    Wash and peel the russet potatoes. Use a spiralizer or a knife to cut them into sidewinder shapes.

  2. 4

    Heat Oil for Frying

    In a deep pot, heat vegetable oil to 350°F (175°C). Use a thermometer to ensure the right temperature.

  3. 5

    Fry Potatoes

    Carefully add the sidewinder potato shapes to the hot oil in batches. Fry for about 4-5 minutes until golden brown and crispy. Remove from oil and drain on paper towels. Sprinkle with salt while hot.

Making Shallot Sherry Jus

  1. 6

    Sauté Shallots

    In the same skillet used for the steak, add chopped shallots and sauté over medium heat until softened, about 2-3 minutes.

  2. 7

    Deglaze the Pan

    Pour in the sherry wine, scraping the bottom of the skillet to release the flavorful bits. Cook until the sherry is reduced by half.

  3. 8

    Add Beef Stock

    Add the beef stock to the skillet and simmer until the sauce has thickened slightly, about 5-7 minutes. Stir in the butter until melted and smooth.

Assembling the Dish

  1. 9

    Prepare Arugula

    In a small bowl, toss the arugula with olive oil and lemon juice. Season with salt and pepper to taste.

  2. 10

    Plate the Dish

    Slice the rested steak against the grain. On a plate, arrange the crispy sidewinder potatoes, top with sliced steak, drizzle with shallot sherry jus, and garnish with dressed arugula.

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