Steak Frites Recipe!

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.

Cover the New York strip steak with coarse kosher salt on all sides and place it in the fridge for 1 hour uncovered.

Wash and peel the potatoes, discarding any rotten ones.

Cut the potatoes into thin 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 the herbs, removing stems, and chopping the cilantro, parsley, and Thai chilies.

Combine the chopped herbs and chilies in a bowl, add avocado oil until desired consistency is reached, and season with black pepper and kosher salt.

Set a pot of water to boil and add two pinches of kosher salt once boiling.

Add the fries to the boiling water and par boil for 2 minutes to season them from the inside out and help them become crispy.

Remove the fries from the boiling water and transfer them to a wire rack to dry.

Take the steak out of the fridge and let it come to room temperature for about 15-20 minutes.

Season the steak with black pepper on both sides, avoiding additional salt since it was already salted.

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

Add duck fat to a separate pan for shallow frying the fries.

Sear the steak in the hot skillet, flipping to sear all sides until nearly at the target temperature.

Add Cary Gold butter, rosemary, and garlic cloves to the skillet to baste the steak for added flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens