Garlic Parmesan Steak Fries

Garlic Parmesan Steak Fries are a total comfort food champion in my kitchen Extra crispy hand cut fries mingling with juicy seared steak and a tangy lemon herb aioli make for a totally irresistible dinner Inspired by steak frites but with a garlicky parmesan twist this dish quickly became our go to for Friday night feasts and special occasions when only something hearty will do

The first time I tried this I was honestly blown away by how the aioli brought the whole dish together Now it is our favorite treat to share on lazy weekends and it never fails to impress guests

Ingredients

• Russet Potatoes: Essential for sturdy crispy fries Look for firm unblemished potatoes
• Olive Oil: Helps the fries roast up golden and adds flavor Use extra virgin for the best results
• Kosher Salt: Ensures even seasoning with larger grains than table salt
• Freshly Ground Black Pepper: Adds a peppery bite always grind fresh if possible
• Garlic Powder: Delivers bold garlic essence without burning in the oven Choose quality powder with no fillers
• Dried Oregano: Infuses earthy herby notes Look for a green color and strong aroma
• Parmigiano Reggiano cheese: Grated fresh for best melt and flavor Go for the real thing from Italy if you can
• Fresh Parsley: Adds a pop of color and freshness Use crisp vibrant green leaves
• New York Striploin Steak: Tender and juicy with deep beefy flavor Pick steaks with good marbling and bright coloring
• Beef Tallow: Gives steak a classic steakhouse sear and flavor Opt for rendered tallow from grassfed beef
• Lemon Herb Aioli: Creamy rich and tangy with fresh herbs Try to use homemade or a high quality store option
• Chives: Offers a fresh oniony crunch Go for bright green chives and chop right before using

Step by Step Instructions

Prep the Potatoes:

Peel the russet potatoes fully Slice each potato lengthwise to create thick planks then slice those into even strips each about one quarter inch thick Uniform fry size means even cooking and crispness

Soak the Strips:

Place potato strips in a large bowl of icy cold water to help remove surface starches Let them soak for ten to fifteen minutes which boosts crispiness and prevents fries from sticking

Season the Steak:

Generously sprinkle salt and black pepper over both sides of the steak Let it sit uncovered at room temperature to relax the muscle fibers for even cooking

Preheat for Frying:

Heat the oven to four hundred twenty five degrees Fahrenheit or two hundred twenty Celsius This ensures hot air circulation before fries go in

Dry and Season the Fries:

Drain the soaked fries and blot them very thoroughly with a clean kitchen towel Excess moisture is the enemy of crispiness Toss the dry fries with olive oil salt freshly ground black pepper garlic powder and oregano Mix until each fry is evenly coated

Bake the Fries:

Arrange the fries in a single layer onto a parchment lined baking sheet Make sure they are not overlapping Bake for thirty minutes flipping the fries at the halfway mark For an extra crunch broil the fries on high for a final five minutes keeping a close eye so they do not burn

Finish with Parmesan and Parsley:

While the fries are blazing hot toss them with grated parmesan and chopped fresh parsley Coating them now helps everything melt and stick perfectly

Sear the Steak:

Heat a cast iron skillet over medium high until very hot Add beef tallow and let it melt Lay the steak flat to sear the fat cap for one minute then continue to sear each broad side for two to three minutes or to your preferred doneness Allow the steak to rest for five to seven minutes to retain juices

Slice and Assemble:

Carve the rested steak against the grain into generous strips Pile the warm fries onto a big platter Top with steak drizzle lemon herb aioli all over and garnish with chopped chives Serve at once for best results

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When I first grated Parmigiano Reggiano over the hot fries the aroma was so tempting my family gathered before the platter hit the table It still reminds me of that happy hungry crowd every time

Storage Tips

Store leftover fries and steak separately in airtight containers Fries will keep for up to two days in the fridge To reheat fries spread them out on a baking sheet and crisp in a hot oven at four hundred degrees for eight to ten minutes Sliced steak is best reheated gently in a skillet so it stays tender Avoid microwaving fries if you want to keep the crunch

Ingredient Substitutions

You can swap sweet potatoes for russet potatoes for a slightly sweeter flavor Chicken breast or pork chop slices can replace steak if you prefer Lean towards sharper cheeses like grana padano as a parmesan alternative For the aioli plain creamy yogurt with lemon juice and chopped herbs works in a pinch

Serving Suggestions

This dish is made for sharing Serve on a big board or platter family style For a lighter meal add a crisp green salad or roasted broccoli For a classic vibe pair with a cherry tomato salad and plenty of crusty bread Serve with extra lemon wedges for zipping up the aioli

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Recipe Questions & Answers

→ How do you get crispy steak fries?

Soaking potato strips in ice water removes starch, then baking at high heat and broiling creates extra crispiness.

→ Why use Parmigiano Reggiano cheese?

This cheese adds a savory, nutty flavor and melts beautifully, elevating each bite of your fries.

→ How should I cook the steak for best results?

Sear the steak's fat cap first, then cook each side to your preferred doneness. Rest before slicing to keep it juicy.

→ What does lemon herb aioli add?

The aioli brings zesty, creamy notes that balance the richness of steak and fries with a bright, fresh finish.

→ Can I use a different potato variety?

Russet potatoes are best for fries due to their starch content, but Yukon Gold can work for a creamier texture.

→ What garnishes enhance the dish?

Chopped chives and extra parsley add color and freshness, rounding out the flavors beautifully.