Seared Steak And Chips Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Scrub the potatoes well and cut into 1/2-inch thick sticks. Pat dry thoroughly with a towel to remove surface moisture.

Toss with seasonings

In a large bowl, combine the potato sticks with 2 tablespoons olive oil, minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper and optional 1/4 teaspoon smoked paprika. Toss until evenly coated.

Arrange and roast

Spread the fries in a single layer on a rimmed baking sheet lined with parchment or lightly oiled. Roast for 20 minutes, then flip fries and roast an additional 12-18 minutes until golden and crisp at edges (total 32-38 minutes depending on thickness).

Finish with parmesan and chives

Remove fries from oven, immediately sprinkle with the 1/2 cup grated Parmesan and 2 tablespoons chopped chives. Toss gently on the sheet so cheese melts slightly from residual heat. Keep warm while you sear the steak.

Make the sauce while potatoes roast: in a mini food processor or blender combine 1/2 cup parsley, 1/4 cup cilantro (if using), 2 tablespoons chives, 1 peeled garlic clove, 1 tablespoon lemon juice, 1 teaspoon red wine vinegar, 1/2 teaspoon Dijon mustard, 3 tablespoons extra-virgin olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and optional 1/8 teaspoon red pepper flakes. Pulse until herbs are finely chopped and sauce emulsifies but still has texture. Taste and adjust salt, acid, or oil. Transfer to a small bowl and set aside at room temperature.

Bring steak to room temperature and season

Pat the 1 lb skirt steak dry with paper towels. Let sit at room temperature for 15-20 minutes while the fries finish. Sprinkle both sides evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, pressing the seasoning into the meat.

Sear the steak

Heat a large heavy skillet (cast iron preferred) over high heat until very hot, about 3-5 minutes. Add 1 tablespoon olive oil and swirl to coat. Place the steak in the pan away from you; do not move for 2-3 minutes to develop a deep crust. Flip and sear the second side 2-3 minutes for medium-rare (internal ~125-130°F / 52-54°C). For medium cook an additional 1-2 minutes per side. Total cook time will depend on thickness; skirt steak is thin and cooks quickly.

Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Rest 5-8 minutes to allow juices to redistribute. Slice thinly across the grain into 1/4-inch slices.

Plate and finish

Arrange sliced steak on a platter or individual plates alongside the roasted garlic Parmesan fries. Spoon herb sauce over the steak or serve on the side. Garnish with extra chopped chives and a light sprinkle of flaky sea salt if desired.