Steak Frites Recipe

Prep potatoes

Cut potatoes into 1/4- to 1/3-inch thick matchstick fries. Rinse cut fries under cold water until water runs clear to remove excess starch. Pat completely dry with clean kitchen towels or paper towels.

Par-cook (optional for crispiness)

Toss dried fries with cornstarch (if using) and 1/2 tsp fine sea salt. Spread in a single layer on a baking sheet and chill 15 minutes — this firms the surface and helps crisping.

Fry in two stages

Heat oil in a deep pot or fryer to 325°F (160°C). Fry the fries in batches (do not overcrowd) until tender and pale golden, about 4–6 minutes per batch. Remove to a rack or paper towel-lined tray. Increase oil temperature to 375°F (190°C) and fry batches again until deep golden and crisp, about 2–3 minutes. Drain on paper towels and immediately season with remaining sea salt.

Finish

While still hot, toss fries with grated Parmesan, truffle oil, and chopped parsley until evenly coated. Keep warm in a low oven (200°F / 90°C) on a baking sheet while finishing steak and broccolini.

Finely chop parsley, cilantro (if using), and oregano. Mince garlic. Combine chopped herbs and garlic in a bowl, add red wine vinegar, red pepper flakes, salt, and pepper. Slowly whisk in extra-virgin olive oil until emulsified. Taste and adjust salt, acidity, or heat. Let sit at room temperature at least 15 minutes to meld flavors (or refrigerate up to 24 hours and bring back to room temperature before serving).

Bring a pot of salted water to a boil. Blanch broccolini 1–2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add broccolini and sauté until tender-crisp and lightly charred, 3–4 minutes. Season with 1/2 tsp kosher salt, a pinch of crushed red pepper (if using), and finish with the zest and juice of half a lemon. Keep warm.

Bring steak to room temperature for 30–45 minutes. Pat dry with paper towels. Brush both sides lightly with 1 tablespoon olive oil.

Season both sides evenly with 1½ tsp kosher salt, 1 tsp freshly ground black pepper, and 1/2 tsp garlic powder. Press seasoning into the meat.

Preheat a grill or cast-iron skillet to high heat until smoking hot. For a 1-inch to 1½-inch steak, sear 3–4 minutes per side for medium-rare (internal temp 125–130°F / 51–54°C), 4–5 minutes per side for medium. Use tongs to sear edges for 30–60 seconds if steak is thicker. Avoid pressing the steak while cooking.

Remove steak to a cutting board and tent loosely with foil. Rest 7–10 minutes to redistribute juices. Slice thinly against the grain.

To serve, arrange sliced steak on plates alongside a generous portion of Parmesan truffle fries and broccolini. Spoon or drizzle chimichurri over the steak (or serve on the side) and, if desired, finish with an extra sprinkle of Parmesan on the fries and a few drops of truffle oil.