Garlic Parmesan Steak Fries (Print-Friendly Version)
Crispy golden fries paired with tender steak, tossed with garlic, parmesan, and fresh herbs for a savory treat.
# What You'll Need:
→ Fries
01 -
4 russet potatoes, peeled and sliced into 6 mm strips
02 -
45 ml olive oil
03 -
10 g kosher salt
04 -
1 g freshly ground black pepper
05 -
6 g garlic powder
06 -
2 g dried oregano
07 -
50 g Parmigiano Reggiano cheese, freshly grated
08 -
8 g fresh parsley, chopped
→ Steak
09 -
1 New York striploin steak
10 -
Kosher salt, to taste
11 -
Freshly ground black pepper, to taste
12 -
30 ml beef tallow
→ Sauce and Garnish
13 -
120 ml lemon herb aioli
14 -
Chives, finely chopped (optional, for garnish)
# How to Make It:
01 -
Peel russet potatoes and slice lengthwise into thin planks; cut into 6 mm strips for classic fry shape.
02 -
Place potato strips in a large bowl with cold ice water and soak for 10–15 minutes to remove excess starch.
03 -
While potatoes soak, season both sides of striploin steak generously with salt and black pepper. Allow steak to rest at room temperature.
04 -
Preheat oven to 220°C.
05 -
Drain potatoes and pat thoroughly dry using a kitchen towel. Toss fries with olive oil, salt, pepper, garlic powder, and oregano in a large bowl until evenly coated.
06 -
Arrange fries in a single layer on a parchment-lined baking tray. Bake for 30 minutes, flipping halfway through. Broil on high for the final 5 minutes until golden and crisp.
07 -
Immediately sprinkle fries with Parmigiano Reggiano and chopped parsley while still hot.
08 -
Heat a skillet over medium-high heat. Add beef tallow. Sear the steak’s fat cap for 1 minute, then sear each side for 2–3 minutes to desired doneness. Let steak rest for 5–7 minutes before slicing.
09 -
Transfer garlic parmesan fries to a serving platter. Arrange sliced steak on top. Drizzle with lemon herb aioli and garnish with finely chopped chives if desired. Serve immediately.
# Additional Tips:
01 -
For best results, slice potatoes uniformly to promote even crisping during baking.
02 -
Allowing the steak to come to room temperature before searing ensures a more even cook.