Pan-seared steak with crispy French fries and herb butter.
Ingredients
Scale
Measurement units
- ribeye or entrecôte
- Russet potatoes
- butter
- shallot, minced
- parsley
- vegetable oil for frying
- fleur de sel
Ingredients
Scale
Measurement units
- ribeye or entrecôte
- Russet potatoes
- butter
- shallot, minced
- parsley
- vegetable oil for frying
- fleur de sel
Instructions
Make the frites
Make the frites
Cook the steak
Cook the steak
Tomorrow's Meal
Steak and Frite Salad with Crispy Potatoes
Sliced cold steak over greens with hand-cut fries crisped back up in a hot skillet, topped with a sharp vinaigrette
You'll need to pick up:
Mixed greens or arugulaDijon mustardRed wine vinegarOlive oilFleur de sel for finishing
Quick overview:
- 1.Slice cold steak against the grain into 1/4-inch strips
- 2.Reheat fries in a 400°F oven for 5-7 minutes until edges crisp, or pan-fry in 1/4 inch oil over high heat until golden (2-3 minutes)
- 3.Toss greens with vinaigrette made from 3 parts olive oil, 1 part red wine vinegar, 1 tsp Dijon mustard, salt and pepper
- 4.Arrange greens on plate, top with warm steak slices and crispy fries
- 5.Finish with fleur de sel and cracked pepper
Before you cook
Cook notes
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