Garlic Parm Steak Fries (Print Version)
# Ingredients:
→ Fries
01 -
4 large Russet potatoes, peeled and cut into strips
02 -
3 tbsp olive oil
03 -
2 tsp coarse kosher salt
04 -
1/2 tsp ground black pepper
05 -
2 tsp garlic powder
06 -
2 tsp oregano, dried
07 -
1/2 cup Parmigiano Reggiano, grated fresh
08 -
2 tbsp parsley, finely chopped
→ Steak
09 -
One New York Striploin steak
10 -
Seasoning of salt and pepper to your liking
11 -
2 tbsp beef tallow for cooking
→ Sauce
12 -
1/2 cup of lemon herb aioli
13 -
Optional garnish: fresh chives
# Instructions:
01 -
Cut your potatoes into strips about 1/4 thick. Submerge them in icy cold water for 10–15 minutes to soak.
02 -
As the potatoes soak, grab your steak and coat both sides well with a sprinkle of salt and pepper. Leave it at room temperature while you prep fries.
03 -
Dry the soaked potato strips really well using paper towels. Toss them with olive oil, salt, pepper, oregano, and garlic powder so they’re coated. Spread on a baking tray and bake at 425°F for about 30 minutes. Flip halfway to get all sides crispy.
04 -
For an extra crunch, set your oven to broil in the last 5 minutes, keeping an eye out to avoid burning. Top hot fries with grated parmesan and parsley as soon as they’re done.
05 -
While fries finish, heat a skillet until super hot. Add beef tallow, and lay the steak in. Sear for 2-3 minutes per side for medium-rare. Rest steak for 5-7 minutes after cooking before slicing.
06 -
Pile your parmesan fries onto a plate, slice your steak, and add it on top. Finish by drizzling with lemon herb aioli and a sprinkle of chives if you like a fancy touch.
# Notes:
01 -
Soaking the potato strips gets rid of starch, making them crispier when baked.
02 -
Letting the steak rest for a few minutes locks in the juicy goodness.
03 -
Can’t find beef tallow? Use oils with high smoke points like avocado or grapeseed instead.