Jul 14 2026
Restaurants›Side Bar East Lansing›Steak Frittes Recipe

Steak Frittes Recipe

Inspired by Side Bar East Lansing
Time1h
Serves2

8oz hanger steak, fries, peppercorn sauce

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Ingredients

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Steak

Fries

Peppercorn Sauce

Method

Preparing the Fries

  1. 1

    Cut the Potatoes

    Peel the russet potatoes and cut them into thin strips, about 1/4 inch thick. Rinse them in cold water to remove excess starch.

  2. 2

    Soak the Potatoes

    Soak the cut potatoes in cold water for at least 30 minutes to help achieve crispy fries.

  3. 3

    Heat the Oil

    In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

  4. 4

    Fry the Potatoes

    Drain and dry the soaked potatoes thoroughly. Batch fry them in the hot oil for about 4-5 minutes until golden brown. Remove and drain on paper towels. Sprinkle with salt.

Cooking the Steak

  1. 5

    Season the Steak

    Pat the hanger steak dry with paper towels. Season both sides with salt and black pepper.

  2. 6

    Heat the Oil

    In a skillet, heat the olive oil over medium-high heat until shimmering.

  3. 7

    Sear the Steak

    Add the steak to the skillet and sear for about 4-5 minutes on each side, or until it reaches your desired doneness. Remove from the skillet and let rest for 5 minutes before slicing.

Making the Peppercorn Sauce

  1. 8

    Prepare the Shallot

    Finely chop the shallot.

  2. 9

    Toast the Peppercorns

    In the same skillet used for the steak, add the butter and shallot over medium heat. Sauté until the shallot is translucent, about 2 minutes. Add the black peppercorns and cook for another minute.

  3. 10

    Add the Broth and Cream

    Pour in the beef broth and bring to a simmer. Reduce slightly, then add the heavy cream. Cook until the sauce thickens, about 5 minutes. Season with salt to taste.

Plating

  1. 11

    Serve the Dish

    Slice the steak against the grain and serve it alongside the fries. Drizzle with peppercorn sauce.

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