Steak Frites Recipe

Inspired by The Patio at Rattlesnake Market

Time1h 10m

Serves2

Eight Ounce Grilled Top Sirloin Coulotte Steak Served w/Rosemary Dijon Seasoned House Cut Frites, Cherry Wine Sauce & Bleu Cheese Crumbles (gf)

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Ingredients

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Steak and Frites

8 oz Top Sirloin Coulotte Steak

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs olive oil

2 cups Potatoes (for frites)

1 tbs Fresh rosemary (chopped)

1 tbs Dijon mustard

1 cup Cherry Wine

2 tbs Butter

1 cup Bleu Cheese Crumbles

Method

Preparation and Cooking

Prepare the Steak

Season the top sirloin coulotte steak with salt, black pepper, and olive oil. Let it marinate for at least 30 minutes.

Make the Frites

Cut the potatoes into thin strips to resemble frites. Soak in water for 30 minutes to remove excess starch, then drain and pat dry.

Cook the Frites

Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden and crispy, about 3-4 minutes. Remove from oil and drain on paper towels. Toss with chopped rosemary, Dijon mustard, and salt to taste.

Grill the Steak

Preheat the grill to medium-high heat. Grill the seasoned steak for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Let rest for 5 minutes before slicing.

Prepare the Cherry Wine Sauce

In a saucepan, combine cherry wine and butter. Bring to a simmer and reduce until slightly thickened, about 10 minutes. Season with salt and pepper to taste.

Serve

Plate the sliced steak alongside the rosemary Dijon frites. Drizzle the cherry wine sauce over the steak and sprinkle with bleu cheese crumbles before serving.