Steak (+ Oven) Frites
Why we love it:
- 11⁄4 pounds Flat Iron Steak (or cut of your choice)
- 1 Tablespoon Unsalted Butter
- 2 pounds Russet Potato
- 2 Tablespoons Canola Oil (divided)
- 2 teaspoons Kosher Salt (divided)
- 1⁄2 bunch Green Onion
- 2 Tablespoons Fresh Parsley (optional, or other chopped herb if you have anything in the fridge)
- 1⁄2 teaspoon Black Pepper (freshly ground)
1. PREHEAT THE OVEN TO 425 DEGREES
Remove the steak from the fridge. Remove butter from the fridge and put it in a heat safe bowl on top of the oven while it warms up.
Wash them and scrub the skins.
Slice into ¼” thick slices. Stack 2 slices at a time and slice into ¼” thick sticks. If you think your initial slices are more or less than that ¼” just make the sticks the same size - it’s more important that you get an even square shape than how thick it is. Repeat with the next stack and remaining potatoes.
Toss on a baking sheet, or 2. Don’t crowd them; each piece has to have space all around for them to get really crispy and browned. Toss with all but a ½ teaspoon of oil and 1 teaspoon of salt. Toss to coat well in the oil and lay out on the baking sheet.
Place in the oven.
3. OVEN FRYING
As the fries cook, open the oven every 5 minutes or so. This lets the steam created by the potatoes escape. And use this time to move the fries around - gently - with a spatula so all sides have a chance to touch the bottom of the pan. They’ll take about 25 - 30 minutes to really brown and cook through depending on how thick they’re cut. Toss gently so they don’t break!
4. FINISH FRIES
When the fries are brown, tender, and crispy, remove from the oven and toss in a large dry bowl. Sprinkle on a pinch of salt to taste, and gently toss.
Chop the herbs finely and use a fork to mash into the butter. Set aside.
While the fries cook, pat the steak dry on both sides. Sprinkle with a generous pinch of salt on both sides.
Heat a large flat frying pan (cast iron is great!) or a grill pan. Add the steak and sear well on one side, flip and sear the other (time will depend on the type of steak you have and how well done you prefer to serve it. For my ½” thick flat iron, it was 3 minutes and about 2 - 3 minutes for medium rare). When done, remove to a cutting board. Generously season with freshly cracked black pepper.
Let the finished steak rest at least 2 minutes. Slice the steak into slices. Top with a dollop of butter.
Serve steak and frites. Pair this with simple greens or steamed broccoli.