1 tablespoon herbs mixed minced (optional as garnish)
2 servings kosher salt and cracked pepper black as needed
2 servings oil for frying
2 tablespoon red wine vinegar
2 pound russet potatoes
1.5 pound fat-trimmed beef flank steak cut into 1 ¼-inch cubes (Portehouse or Rib Eye, preferably)
2 tablespoon butter unsalted divided ()
Equipment
bowl
frying pan
baking sheet
paper towels
sauce pan
pot
grill
aluminum foil
skewers
deep fryer
Directions
Place a medium saucepan over medium heat and add 1 tablespoon butter and the shallots. Season with salt and pepper and cook until the shallots are softened, but not yet colored, about 3 minutes.
Add the vinegar and cook, stirring occasionally, until it evaporates, then add the wine.
Let the wine come to a boil then lower the heat and let the sauce reduce by about half.
Remove the pan from the heat and stir in the remaining butter; set aside.Prep the potatoes: Scrub the potatoes, peel them if you like, then slice them lengthwise into slabs, 3/8 inch thick.
Cut the slabs lengthwise into 3/8-inch batons.
Place the steak cubes in a medium bowl; toss with a big pinch or two each salt and pepper. Thread the cubes divided evenly onto the 4 prepared skewers. Don’t squeeze them together too tightly. Leave room for the edges to char. Set aside.Give the potatoes their first fry: Preheat the oil in a deep fryer (or tall, deep sided stock pot) to 325 degrees. Line a sheet pan with paper towels to absorb the oil from the cooked potatoes.
Heat grill to high. Grill the meat on the skewers for 2 to 3 minutes per side until charred on the outside and cooked to medium-rare on the inside (or to your desired doneness). Move to a platter, cover loosely with foil and let the meat rest while you finish the frites.Give the potatoes their second fry: Working with about half the potatoes at a time, fry in the 365 degree oil until golden brown and crisp, about 4 minutes.
Drain them on a paper-towel lined baking sheet; toss with kosher salt.Gently reheat the sauce and place into a serving vessel.
Serve the frites and steak together; sprinkle with sea salt and garnish with minced herbs (optional).
Serve the sauce on the side for drizzling.Like this:Like Loading...
