Garlic Parmesan Steak Fries (Print Version)
# Ingredients:
→ Fries
01 -
4 Russet potatoes, peeled and sliced
02 -
3 tablespoons olive oil
03 -
2 teaspoons kosher salt
04 -
1/2 teaspoon black pepper
05 -
2 teaspoons garlic powder
06 -
2 teaspoons dried oregano
07 -
1/2 cup freshly grated Parmigiano Reggiano
08 -
2 tablespoons fresh parsley, chopped
→ Steak
09 -
1 New York Striploin steak
10 -
Salt and pepper to taste
11 -
2 tablespoons beef tallow
→ Sauce
12 -
1/2 cup lemon herb aioli
13 -
Chives for garnish (optional)
# Instructions:
01 -
Cut potatoes into 1/4-inch strips. Soak in ice water for 10-15 minutes to remove excess starch.
02 -
Season steak generously with salt and pepper. Allow to rest at room temperature while preparing fries.
03 -
Dry potatoes thoroughly with paper towels. Toss with olive oil, kosher salt, black pepper, garlic powder, and dried oregano. Arrange in a single layer on baking sheet and bake at 425°F (220°C) for 30 minutes, flipping halfway through cooking time.
04 -
Broil fries for 5 minutes for extra crispiness. Remove from oven and immediately toss with freshly grated Parmigiano Reggiano and chopped parsley while still hot.
05 -
Heat beef tallow in a cast iron skillet until smoking. Sear steak for 2-3 minutes per side for medium-rare. Allow to rest for 5-7 minutes before slicing against the grain.
06 -
Arrange fries on serving plate, top with sliced steak, drizzle with lemon herb aioli and garnish with fresh chives if desired.
# Notes:
01 -
Soaking potatoes in ice water removes excess starch and helps achieve crispier fries.
02 -
Allow steak to rest after cooking to retain juices and maximize flavor.