Garlic Parmesan Steak Frites

Ingredients

For the Fries

• 4 Russet Potatoes, peeled and sliced
• 3 tablespoons olive oil
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• 1/2 cup Parmigiano Reggiano cheese, freshly grated
• 2 tablespoons fresh parsley, chopped

For the Steak

• 1 Striploin Steak
• Salt and Pepper (to taste)
• 2 tablespoons beef tallow

For the Sauce

• 1/2 cup Lemon Herb Aioli
• Chives, finely chopped (optional, for garnish)

Instructions

1. Start by peeling the potatoes. Slice them lengthwise into thin planks, then cut those into ¼-inch strips for that perfect fry shape.
2. Fill a large bowl with cold ice water and soak the potato strips for 10-15 minutes. This helps remove excess starch for crispier fries.
3. While the potatoes soak, generously season both sides of the steak with salt and pepper. Let it sit at room temperature.
4. Drain the potatoes and pat them completely dry with a kitchen towel. Toss them in a large bowl with olive oil, salt, pepper, garlic powder, and oregano until evenly coated.
5. Spread the fries out in a single layer on a baking sheet lined with parchment paper. Bake for 30 minutes, flipping halfway through. Broil on high for the last 5 minutes to get them extra crispy.
6. While the fries are still hot, sprinkle them with shredded parmesan and chopped parsley for that garlic parm magic.
7. Heat a skillet over medium-high heat. Add Beef Tallow or oil. Sear the steak’s fat cap for 1 minute, then sear each side for 2-3 minutes (adjust based on your preferred doneness). Rest the steak for 5-7 minutes before slicing it into strips.
8. Pile the garlic parmesan fries onto a serving platter, top with steak slices, and drizzle with lemon herb aioli. Sprinkle chopped chives for a fresh finish. Dig in and enjoy!