Heat vegetable oil in a deep fryer to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels. Season with salt to taste.

Making the Caramelized Onion Jam

Caramelizing the Onions

Slice the onions thinly. In a skillet, melt the butter over medium heat. Add the onions and cook, stirring frequently, until they are soft and caramelized, about 20 minutes. Stir in brown sugar and balsamic vinegar, then simmer for an additional 5 minutes.

Making the Salsa Verde

Blending the Salsa Verde

In a food processor, combine parsley, basil, capers, garlic, and lemon juice. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until emulsified. Season with salt and pepper to taste.

Making the Bordelaise Sauce

Cooking the Sauce

In a saucepan, combine red wine and shallots. Bring to a boil, then reduce to a simmer until reduced by half. Add beef stock and continue simmering until thickened. Finish with butter, whisking until melted and smooth.

Cooking the Steak

Preparing the Steak

Season the Alberta striploin steaks with salt and black pepper. Heat olive oil in a skillet over high heat.

Cooking the Steak

Sear the steaks in the skillet for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing.