Steak Frites with Horseradish Aioli for Two
By Amanda LuchtelPublished on April 20, 2021
Time
45 minutes
Yield
Serves 2
Ingredients
Horseradish Aioli
¼ cup mayonnaise 2 tablespoons prepared horseradish 1 garlic clove, minced1 teaspoon Dijon mustard 1 teaspoon minced fresh thyme ½ teaspoon pepperSteak and Frites
1¼ pounds large Yukon Gold potato, unpeeled2 cups peanut or vegetable oil for frying1 (12- to 16-ounce) boneless strip steak, 1½ inches thick, trimmed1 ¾ teaspoons kosher salt, divided1 teaspoon pepper 1 tablespoon peanut or vegetable oilBefore You Begin
This recipe will also work with a boneless rib-eye steak of a similar thickness. We recommend reading the entire recipe before starting. It's important to cook the fries and steak simultaneously so that both components will be ready to eat at the same time.
Instructions
- Combine all ingredients in bowl; set aside.
- Set wire rack in rimmed baking sheet and line half of rack with triple layer of paper towels.
- Square off potatoes by cutting ⅛-inch-thick slice from each of their 4 long sides (save slices for another use). Cut potatoes lengthwise into ¼-inch-thick planks. Stack 3 or 4 planks and cut into ¼-inch-thick strips. Repeat with remaining planks; set aside.
- Combine potatoes and 2 cups oil in large saucepan. Cook potatoes over high heat, without stirring them, until limp but exteriors are beginning to firm, 15 to 17 minutes. Using tongs, stir fries, gently scraping up any that stick to bottom, and continue to cook until golden brown and crispy, about 5 minutes longer.
- Meanwhile, pat steak dry with paper towels and sprinkle all over with 1 teaspoon salt and pepper. Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat until just smoking. Add steak and cook, flipping every 2 minutes, until well browned and meat registers 115 degrees (for medium-rare), 12 to 16 minutes (steak will continue to cook as it rests). Transfer steak to unlined side of wire rack, tent with aluminum foil, and let rest for 10 minutes.
- Transfer fries to paper towel–lined side of wire rack and sprinkle with remaining ¾ teaspoon salt. Transfer steak to carving board and slice ¼ inch thick. Serve steak with fries and horseradish aioli.
for the horseradish aioli
for the steak and frites
Time
45 minutesYield
Serves 2Ingredients
Horseradish Aioli
Steak and Frites
Ingredients
Horseradish Aioli
Steak and Frites
Ingredients
Horseradish Aioli
Steak and Frites
Why This Recipe Works
Steak frites is a classic bistro dish of rosy-red steak and crisp, salty fries. The dish, while simple in nature, takes the right techniques and careful timing to pull off at home. We started with a big, thick strip steak; the relatively tender cut has lots of flavor and very little fat or gristle. Then we cooked it in a hot pan, flipping the steak every 2 minutes (for the most even cooking and to minimize the overcooked gray bands on the top and bottom) until it had a nice browned crust and reached the desired internal temperature. To ensure that all the elements would be finished at the same time, we cooked the steaks as the french fries were frying. We cooked the fries in a smaller amount of oil than usual and started them in cold oil to cook the potatoes through before their exteriors crisped.
Before You Begin
This recipe will also work with a boneless rib-eye steak of a similar thickness. We recommend reading the entire recipe before starting. It's important to cook the fries and steak simultaneously so that both components will be ready to eat at the same time.
Instructions
- Combine all ingredients in bowl; set aside.
- Set wire rack in rimmed baking sheet and line half of rack with triple layer of paper towels.
- Square off potatoes by cutting ⅛-inch-thick slice from each of their 4 long sides (save slices for another use). Cut potatoes lengthwise into ¼-inch-thick planks. Stack 3 or 4 planks and cut into ¼-inch-thick strips. Repeat with remaining planks; set aside.
- Combine potatoes and 2 cups oil in large saucepan. Cook potatoes over high heat, without stirring them, until limp but exteriors are beginning to firm, 15 to 17 minutes. Using tongs, stir fries, gently scraping up any that stick to bottom, and continue to cook until golden brown and crispy, about 5 minutes longer.
- Meanwhile, pat steak dry with paper towels and sprinkle all over with 1 teaspoon salt and pepper. Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat until just smoking. Add steak and cook, flipping every 2 minutes, until well browned and meat registers 115 degrees (for medium-rare), 12 to 16 minutes (steak will continue to cook as it rests). Transfer steak to unlined side of wire rack, tent with aluminum foil, and let rest for 10 minutes.
- Transfer fries to paper towel–lined side of wire rack and sprinkle with remaining ¾ teaspoon salt. Transfer steak to carving board and slice ¼ inch thick. Serve steak with fries and horseradish aioli.
for the horseradish aioli
for the steak and frites
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