Grain Finished Skirt Steak with Hand-Cut Frites
This recipe pairs ButcherBox Grain Finished Skirt Steak with crispy hand-cut frites and roasted tomatoes. A flavorful and classic dish that’s perfect for any steak lover.
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Servings: 2
Ingredients
For the frites
- 2 large russet potatoes cut into ½-inch matchsticks
- 3 qt peanut or vegetable oil or your favorite high-heat oil
- kosher salt to taste
- black pepper to taste
For the oven-roasted tomatoes
- 1 lb Roma tomatoes halved
- 2 Tbsp olive oil
- ¼ bunch parsley roughly chopped
For the steak
- 1 ButcherBox Grain Finished Skirt Steak
- 2 Tbsp grapeseed oil or your favorite high-heat oil
- 2 Tbsp unsalted butter
- 2 sprigs thyme
- 2 cloves garlic crushed
Instructions
Prep the frites:
- The day before cooking, soak the cut potatoes in cold water and refrigerate to remove excess starch.
Cook the frites:
- Drain and boil the potatoes in salted water until tender but firm. Drain and let cool on paper towels. Heat oil in a large pot to 350°F and fry the potatoes in batches until golden brown. Drain on paper towels and season with salt.
Roast the tomatoes:
- Preheat oven to 325°F. Rub tomato halves with olive oil, salt, and pepper, then roast on a parchment-lined tray for 45 minutes until browned. Garnish with parsley.
Cook the steak:
- Heat a cast iron pan over high heat. Season the steak with salt and pepper. Sear in oil, flipping every 30 seconds for 4-6 minutes for medium-rare. Add butter, thyme, and garlic to baste for 1 minute. Let the steak rest.
Assemble the dish:
- Slice the steak, serve with the frites, roasted tomatoes, and drizzle with the reserved pan butter.
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