Steak Frites on Sticks

Name: Steak Frites on Sticks
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 2 servings coarse sea salt (such as Maldon) to taste; 118 milliliters dry red wine; 1 Tbsp minced mixed herbs (optional as garnish); 2 servings kosher salt and cracked black pepper (as needed); 2 servings oil (for frying); 2 Tbsps red wine vinegar; 907 grams russet potatoes; 680 grams steak (Portehouse or Rib Eye, preferably) cut into 1 ¼-inch cubes; 2 Tbsps unsalted butter (divided)

Steak Frites on Sticks might be a good recipe to expand your side dish recipe box. One portion of this dish contains around 79g of protein, 61g of fat, and a total of 1233 calories. This recipe serves 2. This recipe covers 48% of your daily requirements of vitamins and minerals. If you have wine vinegar, oil, herbs, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and fodmap friendly diet. This recipe is typical of American cuisine. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper

Shallot

Butter

Equipment you will use

Sauce Pan

Add the vinegar and cook, stirring occasionally, until it evaporates, then add the wine.

Ingredients you will need

Vinegar

Wine

Let the wine come to a boil then lower the heat and let the sauce reduce by about half.

Ingredients you will need

Sauce

Wine

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.

Ingredients you will need

Potato

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Potato

Steak

Stock

Cooking Oil

Equipment you will use

Paper Towels

Deep Fryer

Pot

Skewers

Bowl

Frying Pan

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.

Ingredients you will need

Potato

French Fries

Meat

Cooking Oil

Equipment you will use

Skewers

Grill

Aluminum Foil

Drain them on a paper-towel lined baking sheet; toss with kosher salt.Gently reheat the sauce and place into a serving vessel.

Ingredients you will need

Kosher Salt

Sauce

Equipment you will use

Baking Sheet

Serve the frites and steak together; sprinkle with sea salt and garnish with minced herbs (optional).

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Sea Salt

French Fries

Herbs

Steak

Serve the sauce on the side for drizzling.Like this:Like Loading...

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

2servings

coarse sea salt (such as Maldon) to taste 118milliliters

dry red wine 1Tbsp

minced mixed herbs (optional as garnish)2servings

kosher salt and cracked black pepper (as needed)2servings

oil (for frying)2Tbsps

red wine vinegar 907grams

russet potatoes 680grams

steak (Portehouse or Rib Eye, preferably) cut into 1 ¼-inch cubes 2Tbsps

unsalted butter (divided)

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Robert Mondavi Napa Merlot with a 4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.