Garlic Parmesan Steak Fries

Garlic Parmesan Steak Fries bring together tender juicy steak and crispy cheesy fries in one craveworthy plate This has become my special go to when I want something a little indulgent but still easy to prepare at home

I first whipped this up for a movie night with friends and it disappeared within minutes Now it is my most requested dish for family celebrations and get togethers

Ingredients

• Russet potatoes: Provide fluffy interiors and crispy outsides Choose firm unblemished potatoes for best results
• Olive oil: Helps the fries crisp up and brings a rich flavor Use extra virgin for a peppery finish if you like
• Kosher salt: Enhances all the flavors and seasons evenly Opt for a high quality coarse salt for best texture
• Freshly ground black pepper: Lends subtle heat Pick coarse ground for more bite
• Garlic powder: Infuses the fries with rich garlicky depth Make sure it is fresh for the best taste
• Dried oregano: Brings an herby aroma Select fragrant oregano that crumbles easily
• Parmigiano Reggiano cheese: Adds salty nutty goodness Always grate it fresh for optimal melt and flavor
• Fresh parsley: Brightens with freshness and color Chop just before adding for the best aroma
• New York striploin steak: Juicy and flavorful Choose steak with good marbling for tenderness
• Salt and pepper: For seasoning the steak Use fresh cracked pepper and flaky salt if possible
• Beef tallow: For searing and deep flavor You can swap in a high smoke point oil if you do not have tallow
• Lemon herb aioli: Creamy tangy sauce for drizzling Use your favorite homemade or store bought aioli
• Chives optional for garnish: Give a final pop of color and oniony crispness

Step-by-Step Instructions

Prep the Fries:

Peel each russet potato completely Slice them lengthwise into thin planks about quarter inch thick then stack and cut them into uniform fries uniformity helps with even baking

Soak the Potatoes:

Place the cut fries into a large bowl and cover with cold water plus a handful of ice cubes Let them soak for ten to fifteen minutes which removes some surface starch this results in crispier fries later

Season the Steak:

Meanwhile season both sides of your steak liberally with salt and fresh cracked pepper Let the steak sit at room temperature so it will cook more evenly

Preheat the Oven:

Turn your oven to 425 degrees Fahrenheit or 220 Celsius This high heat is key for crunchy fries

Dry and Season the Fries:

After soaking drain the potatoes well then pat completely dry using a kitchen towel Toss the dry fries in a mixing bowl with olive oil salt pepper garlic powder and oregano making sure every fry is lightly coated

Bake the Fries:

Arrange fries in a single layer on a parchment lined baking tray Bake for thirty minutes flipping halfway through Keep an eye on the color for golden edges For extra crispness broil on high in the last five minutes until deeply golden

Add Parmesan and Parsley:

As soon as the fries come out of the oven toss with plenty of freshly grated parmesan cheese and chopped parsley The heat will melt the cheese and bring all those flavors together

Cook the Steak:

Heat a large skillet over medium high Add beef tallow or your chosen oil When hot sear the fat edge of the steak for one minute then lay flat and sear each side for two to three minutes for medium rare or adjust for your preference Rest on a cutting board for five to seven minutes before slicing thinly against the grain

Assemble and Serve:

Lay a generous mound of garlic parmesan fries on your platter Top with sliced steak Drizzle with lemon herb aioli and sprinkle fresh chives if you like Serve right away for best taste and texture

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My favorite part is the garlic parmesan fries There is always an extra handful that disappears before they hit the plate My sister still talks about the time she burned her fingers because she could not wait for them to cool down

Storage Tips

If you have leftovers store fries and steak separately in airtight containers The fries are best reheated on a tray in a hot oven to revive their crispiness The steak can be gently warmed in a skillet or just enjoyed cold over a salad

Ingredient Substitutions

Swap sweet potatoes for the russets for a touch of sweetness If you do not have Parmigiano Reggiano Pecorino or even a good grated cheddar works For a lighter option you can use olive oil to cook the steak instead of beef tallow

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Serving Suggestions

This dish makes a fun laid back dinner but also shines as a party appetizer Add a side of crisp salad or steamed veggies A fried or poached egg on top can make it brunchworthy too

Cultural and Historical Context

Fries and steak are often seen as classic diner fare in the US but the addition of garlic parmesan and herby aioli gives a nod to Italian American flavor traditions This mash up brings together the best of comfort food and a touch of elegance

Common Recipe Questions

→ How do I get steak fries extra crispy?

Soak potato slices in cold water to remove excess starch, then dry thoroughly before baking. Broil the fries for the last few minutes for extra crunch.

→ What kind of steak works best for this dish?

New York Striploin is recommended for its tenderness and flavor, but ribeye or sirloin are also excellent choices.

→ Can I substitute another cheese for parmesan?

Yes, Pecorino Romano or Grana Padano work well, offering similar salty, nutty notes as parmesan.

→ What’s a quick tip for juicy steak?

Let the steak rest for several minutes after searing before slicing. This allows the juices to redistribute for a tender result.

→ How do I serve the garlic parmesan steak fries?

Arrange hot fries on a platter, top with sliced steak, drizzle with lemon herb aioli, and sprinkle with fresh herbs.