Truffle Chimichurri Steak Frites
Serves 1
Directions
- 1Slice the russet potatoes into fries.
- 2Soak the potato fries in ice water for 30 minutes to remove excess starch.
- 3Pat the fries completely dry.
- 4Heat oil to 325 degrees Fahrenheit and fry the french fries for 5-7 minutes.
- 5Remove the fries from the oil and turn up the heat until the oil reaches 375 degrees Fahrenheit.
- 6Add the fries back into the oil a second time for 2-4 minutes.
- 7Remove the fries and set them on a cooling rack.
- 8Immediately toss the fries in truffle oil, chopped fresh parsley, Parmesan, salt, and pepper.
- 9Season the NY strip steaks with salt, pepper, and buttery steakhouse seasoning.
- 10Let the seasoned steaks rest for 20 minutes.
- 11Sear the steaks in olive oil on medium/high heat for approximately 3 minutes per side in a cast iron skillet.
- 12Chop one bunch of parsley.
- 13Chop one bunch of cilantro.
- 14Add the chopped parsley and cilantro to a food processor along with white onion, red wine vinegar, olive oil, garlic cloves, salt, pepper, red pepper flakes, and oregano.
- 15Blend the chimichurri ingredients until smooth and refrigerate until serving.
- 16Sauté minced garlic cloves in light olive oil over medium heat.
- 17Add stalks of broccolini, water, and lemon juice to the pan to steam until bright green and soft.
- 18Serve the chimichurri over the sliced NY strip steak with the truffle fries and broccolini.
Ingredients
- 2 large russet potatoes
- 1 tbsp truffle oil
- 2 tbsp fresh parsley
- 2 tbsp Parmesan
- salt
- pepper
- 1 bunch cilantro
- 2 tbsp white onion
- 2 tbsp red wine vinegar
- 0.25 cup olive oil
- 3 garlic cloves
- 0.5 tsp oregano
- 0.5 tsp red pepper flakes
- 2 garlic cloves
- stalks broccolini
- lemon juice
- water
- 2 NY strip steaks
- buttery steakhouse seasoning
Equipment
knifebowlpottongsfrying panfood processorcooling rackcast iron skillet
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