Tcr Striploin Steak Frites Recipe

Season and Cook the Steak

Season the striploin steaks with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Once hot, add the steaks and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest.

Prepare the Frites

Peel and cut the Kennebec potatoes into fries. Rinse in cold water and dry thoroughly. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden and crispy, about 4-5 minutes per batch. Drain on paper towels and sprinkle with salt.

Make the Onion Jam

Slice the onions thinly. In a skillet, melt butter over medium heat, add the onions, and cook until soft and caramelized, about 20 minutes. Stir in brown sugar and balsamic vinegar, cooking for another 5 minutes until thickened.

Prepare Salsa Verde

In a food processor, combine parsley, basil, garlic, olive oil, red wine vinegar, and salt. Pulse until well blended but still slightly chunky. Adjust seasoning to taste.

Make the Bordelaise Sauce

In a saucepan, combine red wine, beef stock, and chopped shallots. Simmer until reduced by half. Strain and return the liquid to the pan. Stir in butter and thyme, and cook until slightly thickened.

Plate the Dish

On a plate, place the steak, top with caramelized onion jam, a side of Kennebec frites, and drizzle with salsa verde and bordelaise sauce.