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Steak Frites with Sauce Verte
Prep12 hours
Cook45 minutes
Serves4
Method
Steps
- Allow steaks to sit at room temperature for 30 minutes. Pat-dry the steaks and season generously all over with salt and smoked black pepper.
- Heat the oven to 400°F.
- Heat a large cast-iron skillet over low heat for 10 to 15 minutes. Increase the heat to medium-high and add the butter and grapeseed oil to the skillet. Once the butter has melted, add the steaks and sear until browned, 3 to 5 minutes. Using tongs, turn the steaks over and transfer the skillet to the oven. Finish cooking the steak to your desired doneness—for medium-rare, an instant-read thermometer inserted in the thickest part should register 125°F, about 4 minutes. Remove the steak from the oven and place on a cutting board. Let the steaks rest for at least 5 minutes before serving with the Frites Verte (below).
- Frites Verte
- Soak the cut potatoes in water overnight in the refrigerator, or for at least 1 hour in ice-cold water.
- Make the sauce verte: Combine the parsley, shallot, garlic, capers, chile paste, sherry vinegar, and lemon juice in a small bowl. Mix well and season with salt and pepper to taste. Cover until ready to use.
- Cook the frites: Heat the oven to 200°F. Set a wire rack on top of a rimmed baking sheet and place next to the stovetop. Pour the oil into a deep fryer or large, heavy pot with a deep-fry thermometer. Heat the oil to 300°F degrees. Line a half-sheet pan with a layer of kitchen towels. Drain the potatoes in a colander, then spread them out evenly on the lined sheet pan. Use additional towels to pat the top of the potatoes to make sure they are dried thoroughly. Working in batches, blanch the potatoes in the hot oil until they are just cooked through but not browned, 4 to 6 minutes. Monitor the oil temperature so it does not dip below 300°F. Using a slotted spoon or spider, remove the blanched potatoes from the oil and place them on the wire rack. Repeat with the remaining potatoes.
- After blanching all the potatoes, increase the heat until the oil temperature registers between 375 to 400°F. Working in batches, fry as many blanched potatoes as will fit for 3 to 5 minutes, until crispy and golden brown. Monitor the oil temperature so it does not dip below 350°F. Using a slotted spoon or spider, remove the frites from the oil and place in a large bowl. Immediately toss with 1 to 2 tablespoons of the sauce verte. Repeat the process with the remaining potatoes. Feel free to serve extra sauce verte on top of the steak, or refrigerate for up to a week.
Originally published at food52.com. Reproduced for personal collection.
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