Garlic Parmesan Steak Fries (Print)
Crispy oven fries tossed in parmesan and garlic sit with a juicy NY strip steak and lemony fresh herb aioli.
# Ingredients:
→ Fries
01 -
2 tablespoons fresh parsley, chopped
02 -
1/2 cup grated Parmigiano Reggiano
03 -
2 teaspoons dried oregano
04 -
2 teaspoons garlic powder
05 -
1/2 teaspoon ground black pepper
06 -
2 teaspoons kosher salt
07 -
3 tablespoons olive oil
08 -
4 Russet potatoes, peeled and cut into sticks
→ Steak
09 -
2 tablespoons beef tallow
10 -
Salt and pepper, as much as you like
11 -
1 New York Striploin steak
→ Sauce
12 -
Chopped fresh chives to finish, if you want
13 -
1/2 cup lemon-herb aioli
# Steps:
01 -
Grab your potatoes and cut them into sticks about a quarter-inch thick. Drop them into some ice water and let them chill for 10–15 minutes. That’s all you gotta do for now.
02 -
While those potato strips are soaking, dust your steak all over with salt and pepper. Let it chill on the counter and come up to room temp while you move on to the fries.
03 -
Once the potatoes finish their ice bath, dry them off completely using paper towels. Toss them well with olive oil, oregano, garlic powder, salt, and pepper. Spread them on a baking sheet and bake at 425°F for 30 minutes. Remember to flip ‘em halfway, so both sides brown up nice.
04 -
If you want them super crunchy, flip your oven to broil for 5 more minutes at the end. Watch close so they don’t get scorched. Once out, while they’re still hot, toss on parmesan and parsley.
05 -
Once you’ve got the fries broiling, stick a skillet over high heat until it’s really hot. Toss in beef tallow, then lay the steak in. Let it sizzle for about 2–3 minutes on each side if you’re going for medium-rare. Let it chill on the side, uncovered, for about 5–7 minutes before cutting it up.
06 -
Make a mound of fries on your plate, fan out the steak slices, drizzle that lemon-herb aioli everywhere, and sprinkle chives on top if you want to get a bit fancy.
# Notes:
01 -
Letting potatoes soak in cold water pulls out some starch, so the fries turn out crunchier.
02 -
Let the steak rest before cutting it—keeps the juices inside so every bite is good.
03 -
No beef tallow? Avocado oil or grapeseed oil works in a pinch.