Steak Frites

We made this before Jay left, but I forgot to post it! We absolutely loved this meal and I hope to make it again soon! A lot of fun!

Ingredients for steak:

1 1/2 pounds bone in rib eye steak

Kosher salt and freshly ground black pepper

1 teaspoon oil

Spicy Red Pepper Sauce (recipe below)

2 tablespoons minced fresh flat leaf parsley

The recipe calls to cook the steak in the oven for a little and then transfer to skillet and back to oven and serve medium rare - this is not the way that we wanted to make it so we grilled it instead! Go ahead and make the steak however you want, but you MUST make the sauce and fries!

Ingredients for Fries:

1 head garlic, loose skin rubbed off, halved horizontally

6 cups vegetable oil

1 1/2 pounds large boiling or baking potatoes, unpeeled, scrubbed

1/2 cup chopped fresh flat leaf parsley

Finely grated zest of 1 lemon

1/2 teaspoon kosher salt, plus additional for seasoning

Lemon wedges for garnish

Put garlic halves and oil in a deep, heavy bottomed pot and heat over medium heat until a deep-fry thermometer registers 320 degrees. Line a pan with paper towels. Use a slotted spoon to transfer garlic to prepared pan and heat oil to 360 degrees.

While oil heats, slice potatoes into shoestring fries. Make sure they are dry.

Increase heat to medium high and working in batches add the potatoes to the oil and fry until brown and crispy. Scoop fries from oil with slotted spoon and drain on prepared baking sheet. Repeat with remaining potatoes making sure the oil returns to 360 degrees before each batch.

Squeeze cloves from of the garlic halves and mince; reserve other half for garnish. Toss minced garlic with parsley, lemon zest, and 1/2 teaspoon salt in a large bowl. Dump fries on top and toss. Mound fries on a platter, season with salt to taste and serve.

Ingredients for Spicy Red Pepper Sauce:

1/2 cup piquillo peppers (we used roasted red peppers)

1/4 cup fresh flat leaf parsley

3 tablespoons mayonaisse

3 tablespoons extra virgin olive oil

1 1/2 teaspoons hot pepper sauce

1 teaspoon Dijon mustard

1 clove garlic, peeled

1/2 teaspoon kosher salt

Puree peppers, parsley, mayonnaise, olive oil, hot pepper sauce, mustard, garlic, and salt in a blender until smooth. (I used a food processor) Pour sauce into a bowl and set aside. Cover and refrigerate if storing, up to 2 days. Bring sauce to room temperature before serving.

Great meal!

Enjoy!