Entrée: France – Steak Frites (Steak and Fries)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 15 min

Total 45 min

Ingredients

1 1 / 2 lb (675 g) hanger steak
Salt and freshly ground black pepper, to taste
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
1 tbsp (15 g) butter
1 lb (450 g) russet potatoes, cut into fries
Oil for frying
Fresh parsley, chopped (for garnish)

Instructions

1. **Prepare the Steak**: Season the hanger steak generously with salt and freshly ground black pepper. Let it sit at room temperature for about 15-20 minutes.
2. **Cook the Steak**: Heat a large skillet over medium-high heat and add olive oil. Place the steak in the skillet and sear for about 4-5 minutes on each side, or until the desired doneness is reached. Remove from skillet, top with butter and minced garlic, and let it rest for at least 5 minutes before slicing.
3. **Prepare the Fries**: While the steak is resting, heat oil in a deep fryer or a deep skillet to 375°F (190°C). Fry the potato slices in batches until golden brown and crispy, about 5-7 minutes per batch. Drain on paper towels and season with salt.
4. **Serve**: Slice the hanger steak against the grain and serve alongside the fries. Garnish with chopped fresh parsley and enjoy!

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