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Kitchen Notebook

May 02, 2018

Steak Frites

35 Mins

Serves 2


  • 1 pack Minute Steak, thawed
  • 1 lb Russet Potatoes, peeled
  • 2 Spring Onions, sliced thinly
  • 1 Tbsp Butter
  • ¼ cup Red Wine
  • Flaky Salt
  • Fresh Ground Black Pepper


Season steaks with salt and pepper; set aside.


Slice potatoes in 4 or 5 vertical pieces; then cut each of piece into sticks. Place in a large bowl and cover with cold water. Allow them to soak 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you're ready to make the fries, drain the water and lay the potatoes on a baking sheet lined with paper towels. Blot to dry.


Preheat oven to 200 degrees.


Place potatoes in a 4 to 5-quart heavy, deep frying pan or Dutch oven with enough oil to barely cover the potatoes. Turn burner to high and bring oil to a light boil. Cook potatoes for 15 minutes. You can use tongs or a thin spatula to gently scrape loose any potatoes that have stuck to the pan; try not to stir too much as they will break apart. Continue to cook, stirring only if absolutely necessary, for another 5 to 10 minutes or until potatoes are crisp and golden. Using a large slotted spoon, scoop potatoes from pan and spread on a paper towel-lined tray to drain. Toss immediately with salt.


Keep fries warm in the oven while you prepare your steak.

Heat butter in a heavy skillet over medium-high heat. Sear meat until browned -- about 2 minutes. Flip steak and cook opposite side just until browned. Don’t overcook or you run the risk of toughening the meat. Remove from pan; set aside to rest.


Deglaze pan with red wine. Add Spring onions and sauté for a few minutes until half of wine has evaporated. Plate steak with fries and spoon scallions over steak along with pan juices.


35 Mins Meat

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35 Mins Meat


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