Steak Frites simply means Steak and Fries in French. Served throughout Europe, both Belgium and France claim it as a national dish (as both claim to have invented it). Regardless of where it came from, it’s a delicious dish – Serve with a salad and it’s a meal!
I prefer to use a flat iron steak in this recipe. A flat iron steak, also called a butler’s steak or oyster blade steak, is cut with the grain from the top blade shoulder. It is extremely flavorful, but be sure to remove the tough fascia membrane (a connective tissue), or ask the butcher to do so. It’s a little more expensive cut of meat, if you can find it. There are only two to three steaks per animal! If you can’t find it, sirloin works well too.
What you need:
- 4 large russet potatoes (these are the perfect fry potato!)
- Oil to fry
- 1 to ½ pounds fo flat iron steak (see note above)
- Salt and pepper
How to Do it:
Liberally add salt and pepper to both sides of the steak. Set on a plate in place in the refrigerator for 2-3 hours, uncovered. (I put a coffee filter over the top to protect it from things falling on it). Remove from the refrigerator about an hour before cooking to bring it to room temperature.
Peel the potatoes and cut each into ½ inch strips. Place in cold, salted water or about 30 minutes.
Drain the potatoes and allow to dry on paper towels or a clean, absorbent dish towel.
Place about 1 to 1 ½ inches of oil in a skillet and heat on medium-high until hot, but not smoking. Carefully place dry potatoes into the oil and cook until they are medium brown on all sides and crisp on the outside. Remove from the oil and drain on paper towels, adding some salt while still hot. Continue cooking the potatoes until all the fries are done.
Remove the oil from the pan, leaving just a film of it on the surface of the pan. Heat the oil and cook the steak on medium-high until it reaches the desired doneness. (Click here to see how to check for doneness).
Remove from pan and serve with the “frites” hot!
A salad is a perfect accompaniment to complete the meal!
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