Steak Frites * Recipe

If using fresh potatoes, peel if desired. Cut potatoes into 1/4–3/8-inch sticks. Place cut fries in a bowl of cold water and soak for 20–30 minutes to remove excess starch. Drain and pat completely dry with clean towels.

Heat oil: For frying, fill a heavy-bottomed pot or deep fryer with oil to a depth of about 2–3 inches and heat to 325°F (163°C). For oven method, preheat oven to 425°F (220°C) and toss fries with 1 tbs olive oil, spread on a rimmed baking sheet.

First fry (if deep-frying): Fry potatoes in batches for 4–5 minutes until soft but not browned. Remove to a wire rack lined with paper towels. Increase oil temperature to 375°F (190°C).

Second fry (if deep-frying): Fry each batch again for 2–3 minutes until golden and crisp. Season immediately with salt and pepper. If oven method: roast fries for 20–25 minutes, turning once, until crisp and golden; season with salt and pepper.

Preheat oven to 425°F (220°C) if not already using for oven frites. Toss carrots and broccolini with 1 tbs olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Spread on a small rimmed baking sheet in a single layer.

Roast for 12–15 minutes until vegetables are tender and edges begin to brown. Remove from oven and keep warm. If you fried the potatoes, roast vegetables earlier so everything finishes together.

Pat rinsed capers dry with paper towels. Heat 1 tsp oil in a small skillet over medium-high heat until shimmering.

Add capers and fry, stirring frequently, 1–2 minutes until they pop and become crisp. Remove with a slotted spoon to paper towels to drain and sprinkle lightly with salt. Keep warm or at room temperature.

In a small saucepan over medium heat, melt 1 tbs butter. Add minced shallot and sauté 1–2 minutes until softened and translucent but not browned.

Add white wine or vermouth and increase heat to medium-high. Reduce by about half (about 1–2 minutes) to concentrate flavor.

Reduce heat to medium-low, stir in Dijon mustard, then add the heavy cream. Simmer gently for 3–4 minutes, stirring occasionally, until sauce thickens slightly.

Remove from heat and stir in chopped tarragon, lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning. Keep warm (low heat) until serving.

Remove the flank steak from the refrigerator 20–30 minutes before cooking to come toward room temperature. Pat dry and season both sides with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Heat a heavy skillet (cast iron recommended) over high heat until smoking hot. Add 1 tbs olive oil and swirl to coat.

Place steak in the pan and sear 3–4 minutes on the first side without moving to get a good crust. Add 1 tbs butter, crushed garlic and herb sprig to the pan; tilt the pan and spoon the melted butter over the steak for another 1–2 minutes while searing the second side until an internal temperature of 125–130°F (51–54°C) for medium-rare is reached (time will vary by thickness).

Remove steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes so juices redistribute. Slice thinly across the grain into 1/4-inch slices just before plating.

Arrange a portion of frites on each plate, add a generous spoonful of roasted vegetables beside them.

Fan sliced steak over or beside the vegetables. Spoon 1–2 tbs Dijon tarragon cream sauce over the steak or serve sauce on the side.

Scatter fried capers over the steak or on the plate as a garnish. Finish with a sprinkle of chopped parsley or chives and a lemon wedge on the side if using.

Serve immediately while steak and fries are hot.