Best Steak Frites With Herb Mustard Recipes

STEAK FRITES RECIPE

Steps:

• Butter: Add the butter to a stand mixer with the paddle attachment and whip on high speed until light and fluffy, about 5-7 minutes.
• Next, add in the rosemary, thyme, green onions, garlic, lemon zest, lemon juice, salt, and pepper until combined. Set aside.
• Fries: Add the fries to a container of cold water and move around with your hands to get some of the starch off.
• Drain and rinse the potatoes again and drain off any excess water.
• Place them in a deep fryer or a pot of oil at 300° for 3 minutes.
• When ready to serve turn the heat to 350° and cook for 3-5 more minutes. Toss with salt in a bowl and serve.
• Steak: Season the steak on both sides with salt and pepper.
• Add the oil to a large frying pan over high heat. Once smoking, add in the strip steak and turn the heat down to medium.
• Add in the thyme, garlic, and butter and cook for 3-5 minutes per side for a medium-rare internal temperature.
• Once you flip the steak over baste the steak until it's done.
• Rest the steak for 3-4 minutes before slicing and serving with some of the butter and fries.

HERBED STEAK FRIES

Steps:

• In a large bowl, combine the first six ingredients; toss to coat. Arrange steak fries in a single layer in a greased 15x10x1-in. baking pan. , Bake at 450° for 15-20 minutes or until lightly browned. Sprinkle with cheese.

STEAK FRITE WITH SKIN-ON-FRIES AND ROASTED GARLIC BUTTER

Steps:

• Preheat a fryer to 360 degrees F.
• Combine balsamic vinegar, olive oil, salt, pepper, and 1 tablespoon parsley. Add steak and marinate for at least 2 hours.
• Pan sear or grill marinated sirloin over high heat for 45 seconds on both sides and cut into 1/4-inch strips.
• Fry skin-on fries until very crisp. Drain on a paper towel-lined plate. Toss fries and sirloin together with garlic butter, Parmesan, and remaining chopped parsley.
• Using the back of a fork, blend all ingredients together until evenly distributed.

STEAK FRITES HERB BUTTER

Steps:

• In a medium bowl, combine butter, chervil, tarragon, chives, parsley, thyme, garlic, shallots, pepper, and salt. Mix until thoroughly combined.
• Transfer butter mixture to a piece of plastic wrap. Roll up to form a cylinder, twisting ends of plastic wrap to seal. Refrigerate until firm, at least 1 hour and up to 1 week.