Petes Total Food

This steak frites takes a French classic to the next level with a perfectly seared steak, crispy homemade fries, and a vibrant chimichurri sauce. The fresh herbs, garlic, and tangy flavors of the chimichurri perfectly complement the rich, juicy steak, while the golden fries complete this restaurant-quality meal. Elegant enough for a special occasion yet simple enough to make at home, it’s a dinner that’s sure to impress.

Prep Time: 20 Minutes | Cook Time: 40 Minutes | Serves: 2 | See Full Video Below

Ingredients:

• 1 New York Strip
• Kosher Salt and Pepper to taste
• 2 Russet Potatoes
• 1/2 Cup Italian Parsley
• 2 Garlic Cloves
• 1/2 tsp Dried Oregano
• 1/4 tsp Red Pepper Flakes
• 1 Tbsp Red Wine Vinegar
• 1/4 Cup Olive Oil
• 1/2 Tbsp Fresh Lemon Juice
• 2-3 Quarts Neutral Oil (Vegetable, Canola, etc.)
• Salt and Pepper to taste
• Dried Rosemary

For Basting

• 4 Tbsp Unsalted Butter
• 1 Shallot
• 2-4 Garlic Cloves
• 2 Rosemary Sprigs

Directions:

• Start by generously seasoning the steak on all sides with kosher salt and pepper
• Next peel your potatoes, then cut of the edges to make it a perfect block
• Cut your fries 1/2 inch thick, then flip and cut 1/2 inch the other way
• Immediately place your fries in a bowl with cold water
• Let the fries sit for 10 minutes to release the starch then dump and fill the water until it’s clear, (1-2 times) then set aside to dry in a clean kitchen towel or paper towels
• To make the chimichurri sauce, start by taking the stems off the parsley and adding that to a blender
• Crush the garlic with a garlic press and add that to the blender along with the dried oregano, red pepper flakes, red wine vinegar, olive oil, lemon juice and a crack of salt and pepper
• Blend for 5-10 seconds until combined but not smooth and set aside
• On a small plate add all the ingredients for basting and set aside
• Add the oil to a pot and bring it to 350 degrees Fahrenheit
• Next drizzle some oil into a cast iron pan over high heat and wait until the oil is smoking 
• Sear the steak fat side down first, then each side for 2 minutes or until golden brown
• Remove and add the basting plate
• Return the steak and baste in butter until it reaches an internal temp of 125 degrees for medium rare
• Rest the steak for 10 minutes, meanwhile, pat the fries completely dry before frying
• Once the oil reaches 350 degrees, fry the fries in batches for 4-5 minutes or until golden brown
• Remove with a spider and immediately salt and sprinkle with dried rosemary 
• Slice the steak 1/2 inch to 1 inch thick, then line on a plate, fill the rest of the plate with fries and drizzle the chimichurri sauce all over the steak
• Serve with your favorite dipping sauce for the fries and enjoy!