Steak Frites Recipe

Season the coulotte steak on both sides with salt and black pepper. Let it sit at room temperature for about 15 minutes to enhance the flavor.

Heat a skillet over medium-high heat and add olive oil.

Once the oil is hot, add the steak to the skillet and cook for 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.

Remove the steak from the skillet and let it rest for 5 minutes before slicing.

In a bowl, combine the chopped parsley, chopped basil, minced garlic, chopped capers, and lemon juice.

Slowly drizzle in the olive oil while stirring until the sauce is well combined.

Season with salt and black pepper to taste. Set aside.

Heat vegetable oil in a deep fryer or a heavy pot to 350°F (175°C).

Once hot, carefully add the cut potatoes in small batches and fry for about 5-7 minutes or until golden brown and crispy.

Remove fries from the oil and drain on paper towels. Sprinkle with salt while still hot.

Slice the rested steak against the grain and serve it on a plate alongside the crispy fries.

Drizzle the green sauce over the steak or serve it on the side for dipping.