Free recipe
Steak Frites
Built around sirloin or flank steaks and arge potatoes -- the method starts by cutting the potatoes into thin fries.
A deeply seared, butter-basted steak rested to a perfect blushing center. Here it's built on sirloin or flank steaks, arge potatoes and butter -- a advanced, steakhouse recipe that starts by cutting the potatoes into thin fries, and is ready in roughly 60 minutes.
Worth the 60 minutes -- this is a weekend project that pays off.
A more involved technique that rewards patience with real depth of flavor.
Built around sirloin or flank steaks, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 2 sirloin or flank steaks
- 3 large potatoes, cut into thin fries
- 3 tbsp butter
- 2 cloves garlic, crushed
- 2 tbsp oil, plus more for the fries
- Fresh parsley, flaky salt and pepper
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Cut the potatoes into thin fries, soak in cold water 15 minutes, then dry very well - dry potatoes crisp best.
Roast the fries: toss with oil and salt and bake at 425F/220C for 25-30 minutes, turning once, until golden and crisp.
Meanwhile, pat the steaks dry, season with salt and pepper, and let them come to room temperature.
Heat the oil in a heavy pan over high heat and sear the steaks 3-4 minutes per side for medium-rare.
Add the butter and garlic in the last minute and baste the steaks.
Rest the steaks 5 minutes, then slice against the grain.
Serve the sliced steak with the hot fries, a sprinkle of parsley, and flaky salt - a bistro classic.
Meanwhile, pat the steaks dry, season with salt and pepper, and let them come to room temperature.
