Steak Frites Sandwich (Print Version)
# Ingredients:
→ Steak
01 -
2-3 NY Strip steaks
02 -
1.5 tbsp kosher salt
03 -
1.5 tbsp black pepper
04 -
1.5 tbsp garlic powder
05 -
Beef tallow spray for grilling
→ Fries
06 -
2 russet potatoes, cut into thin fries
07 -
Kosher salt, as needed
08 -
1 quart beef tallow, for frying
→ Garlic Horseradish Beefonnaise
09 -
2-3 egg yolks
10 -
3-4 garlic cloves
11 -
¼ cup beef tallow, warmed
12 -
1 tbsp horseradish
13 -
1 tbsp white vinegar
14 -
1 tbsp Dijon mustard
15 -
1 tsp lemon juice
→ Sandwich Assembly
16 -
Ciabatta bread
17 -
Sliced cheese of your choice
18 -
Chimichurri sauce
# Instructions:
01 -
Spray your NY strip steaks with beef tallow spray, then season generously with kosher salt, black pepper, and garlic powder. Place in the refrigerator until ready to cook.
02 -
Slice russet potatoes into thin fries using a mandolin for consistency. Place the cut fries in an ice water bath to remove excess starch while you prepare the other components.
03 -
Combine egg yolks, garlic cloves, warmed beef tallow, horseradish, white vinegar, Dijon mustard, and lemon juice in a bowl. Blend with an immersion blender until smooth and creamy. Refrigerate until serving time.
04 -
Preheat your grill to medium-high heat (about 375°F). Place the seasoned steaks on the grill and cook for 3-4 minutes per side, or until they reach an internal temperature of 120°F for medium-rare. Remove from heat and let rest for 10 minutes before slicing.
05 -
While the steaks are resting, drain and pat dry the potato slices. Heat beef tallow in a Dutch oven or deep skillet to 350°F. Working in batches to avoid overcrowding, fry the potatoes for 2-3 minutes until golden brown. Remove with a slotted spoon, drain on paper towels, and immediately season with kosher salt.
06 -
Slice the ciabatta bread in half and toast it briefly over the grill or in a toaster.
07 -
Spread a generous layer of the garlic horseradish beefonnaise on the bottom half of the toasted ciabatta. Layer with sliced steak, drizzle with chimichurri sauce, add a handful of hot fries, and top with sliced cheese (which will start to melt from the heat of the steak and fries). Spread more beefonnaise on the top half of the bread and complete the sandwich.
08 -
Cut the sandwich in half if desired and serve immediately while the steak is warm and the fries are crispy.
# Notes:
01 -
For the best texture, slice the steak against the grain before adding to the sandwich.
02 -
The beefonnaise can be made a day ahead and stored in the refrigerator.
03 -
Any leftover fries can be served on the side with extra beefonnaise as a dipping sauce.