Steak And Frites Recipe

Step 1: Cut and Fry

Cut the russet potatoes into thin shoestring fries. Rinse in cold water and pat dry. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels; season with salt.

Step 2: Make the Sauce

In a bowl, combine chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well and let sit for at least 30 minutes to allow flavors to meld.

Step 3: Toss the Salad

In a large bowl, combine frisée lettuce, cherry tomatoes, and red onion. Drizzle with olive oil and lemon juice, then season with salt. Toss gently to combine.

Step 4: Prepare Aioli

In a bowl, mix mayonnaise, minced chipotle peppers, lemon juice, minced garlic, and salt. Stir until smooth and well combined.

Step 5: Cook the Steak

Season the ribeye steaks with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat. Cook steaks for 4-5 minutes on each side for medium-rare, or to your desired doneness. Remove from heat and let rest for a few minutes.

Step 6: Plate the Dish

To serve, place the cooked steak on a plate with a generous portion of shoestring fries, a side of chimichurri, and frisée salad. Serve with chipotle aioli on the side.