Garlic Parmesan Steak Fries (Printable Version)
Crispy parmesan fries, sliced steak, and lemon herb aioli combine for a crave-worthy comfort dish.
# What You'll Need:
→ Fries
01 -
4 Russet Potatoes, peeled and sliced
02 -
3 tablespoons Olive Oil
03 -
2 teaspoons Kosher Salt
04 -
½ teaspoon Freshly Ground Black Pepper
05 -
2 teaspoons Garlic Powder
06 -
2 teaspoons Dried Oregano
07 -
½ cup Parmigiano Reggiano, freshly grated
08 -
2 tablespoons Fresh Parsley, chopped
→ Steak
09 -
1 New York Striploin Steak
10 -
Salt, to taste
11 -
Black Pepper, to taste
12 -
2 tablespoons Beef Tallow
→ Sauce
13 -
½ cup Lemon Herb Aioli
14 -
Chives, finely chopped (optional, for garnish)
# Steps to Follow:
01 -
Peel the potatoes and slice them lengthwise into thin planks. Cut those planks into ¼-inch strips to achieve fry shape.
02 -
Fill a large bowl with cold ice water and soak the potato strips for 10-15 minutes to remove excess starch for crispier fries.
03 -
While the potatoes soak, generously season both sides of the steak with salt and pepper. Let it rest at room temperature.
04 -
Preheat the oven to 425°F (220°C).
05 -
Drain the soaked potatoes and pat them completely dry using a kitchen towel. Toss the fries in a large bowl with olive oil, salt, pepper, garlic powder, and oregano until evenly coated.
06 -
Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake for 30 minutes, flipping halfway through. Broil on high for the final 5 minutes to achieve extra crispiness.
07 -
Sprinkle the freshly baked fries with grated parmesan cheese and chopped parsley while they are still hot.
08 -
Heat a skillet over medium-high heat and add beef tallow. Sear the fat cap of the steak for 1 minute, then sear each side for 2-3 minutes, adjusting for your preferred doneness. Allow the steak to rest for 5-7 minutes before slicing into strips.
09 -
Layer the garlic parmesan fries on a serving platter, top with sliced steak, and drizzle with lemon herb aioli. Garnish with chopped chives, if desired. Serve and enjoy.