How to make Steak Frites

steak

🥗Healthier: chicken breast

💰Cheaper: pork chop

Chicken breast is leaner and generally less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and offers a similar cooking profile.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs can be more accessible and have a longer shelf life.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock is lower in calories and can be homemade.

Introduce the dish and ingredients.

Prepare the New York strip steak by covering it with coarse kosher salt on all sides and placing it in the fridge for 1 hour.

Wash and peel the potatoes, discarding any rotten ones.

Cut the potatoes into thin, uniform fries and place them in a bowl of ice cold water.

Wash the fries 2-3 times until the water runs clear, then refrigerate for 1 hour.

Prepare the chimichurri sauce by washing and removing stems from cilantro, parsley, and Thai chilis, then mincing them.

Combine the minced herbs and chilis in a bowl, add avocado oil to achieve a chimichurri consistency, and season with black pepper and kosher salt.

Set water to boil for par boiling the fries, adding two pinches of kosher salt once boiling.

Add the fries to the boiling water and set a timer for 2 minutes to par boil them.

After 2 minutes, check fries for tenderness; they should be flimsy. Transfer them to a wire rack to dry.

Remove the steak from the fridge and let it come to room temperature for 15-20 minutes.

Season the steak with black pepper and prepare to cook.

Heat a cast iron skillet and add avocado oil, inserting a meat thermometer to monitor the internal temperature aiming for 155°F for medium-well.

Add duck fat to the skillet for shallow frying the fries, flipping the steak to sear all sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens