Steak & Fries Recipe
Flat Iron Steak, House Chips, Peppercorn Sauce
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Ingredients
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Steak
House Chips (Fries)
Peppercorn Sauce
Method
Steak
- 1
Bring steak to room temperature
Remove flat iron steak from refrigerator 30–45 minutes before cooking, pat dry with paper towels.
- 2
Season
Evenly season both sides of the steak with 1 tsp kosher salt and 1 tsp freshly ground black pepper.
- 3
- 4
Finish with butter
Reduce heat to medium. Add 1 tbsp unsalted butter, the smashed garlic clove and thyme sprigs. Tip the pan slightly and spoon melted butter over the steak (baste) for 1–2 minutes. Cook until steak reaches desired doneness (about 125°F for medium-rare).
- 5
Rest
Transfer steak to a cutting board, tent loosely with foil and rest 8–10 minutes before slicing against the grain into 1/4-inch slices.
House Chips (Fries)
- 6
Prepare potatoes
Rinse cut fries in cold water until water runs clear to remove starch. Drain and pat completely dry with clean kitchen towels or paper towels.
- 7
- 8
Second fry (crisp)
Increase oil temperature to 375°F. Fry blanched potatoes in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with 1 tsp kosher salt and 1 tsp freshly ground black pepper, toss gently to coat.
Peppercorn Sauce
- 9
Sauté shallot and peppercorns
In a small saucepan over medium heat, melt 1 tbsp unsalted butter. Add the minced shallot and 2 tbsp lightly crushed green peppercorns and cook, stirring, until the shallot is softened and translucent, about 2 minutes.
- 10
Flambé
Carefully add 2 tbsp brandy or cognac. If comfortable, ignite briefly to burn off alcohol (tilt pan away from you) or simmer 30–60 seconds to reduce.
- 11
Reduce with stock
Add 1 cup beef stock and bring to a simmer. Reduce by about half, 6–8 minutes, until slightly thickened and flavorful.
- 12
Finish sauce
Lower heat, stir in 1 tbsp heavy cream and 1 tsp Dijon mustard. Simmer gently 1–2 minutes to combine. Taste and season with up to 1 tsp salt and 1/2 tsp freshly ground black pepper as needed. Keep warm until serving.