4 Russet potatoes, peeled and sliced into 1/2-inch thick fries
3 tablespoons olive oil
2 teaspoons kosher salt
1/2 teaspoon black pepper
2 teaspoons garlic powder
2 teaspoons dried oregano
1/2 cup freshly grated Parmigiano Reggiano cheese
2 tablespoons fresh parsley, finely chopped
1 New York Striploin steak (about 1 to 1.5 inches thick)
Salt and freshly ground black pepper to taste for the steak
2 tablespoons beef tallow
1/2 cup lemon herb aioli, for serving
Fresh chives, for garnish (optional)
Directions
Prepare the potatoes: Start by peeling and slicing the Russet potatoes into 1/2-inch thick fries. After slicing, rinse the fries under cold water to remove excess starch. Pat the fries thoroughly dry with paper towels to help them crisp up during cooking.
Season the fries: Toss the dried potato fries in a large bowl with olive oil, ensuring they are coated well. Then, sprinkle the fries with kosher salt, black pepper, garlic powder, and dried oregano. Toss again to ensure all the seasonings are evenly distributed over the fries.
Cook the fries: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and spread the fries in a single layer. Roast them for about 20-25 minutes, flipping halfway through for even cooking. During the last 5 minutes of roasting, sprinkle the fries with freshly grated Parmigiano Reggiano cheese and return them to the oven until the cheese is melted and golden.
Sear the steak: While the fries are baking, pat the New York Striploin steak dry with paper towels and season it generously with salt and freshly ground black pepper. In a cast-iron skillet, heat up the beef tallow over medium-high heat until it shimmers. Sear the steak for about 3-4 minutes on each side for medium-rare or adjust the cooking time according to your preferred doneness. Don’t forget to sear the edges of the steak for about 30 seconds each. After cooking, let the steak rest for 5-10 minutes to maintain its juiciness.
Finish and assemble: Once the fries are done, gently toss them with the chopped fresh parsley for a burst of color and flavor. Slice the rested steak against the grain into thick pieces. Arrange the steak slices alongside the cheesy fries on a serving platter. Add a dollop of lemon herb aioli for dipping. If desired, garnish the dish with fresh chives before serving.
Why You’ll Love This Garlic Parmesan Steak Fries
Garlic Parmesan Steak Fries combine crispy, fluffy fries with perfectly cooked steak for a delightful meal. The blend of garlic, cheese, and herbs creates a savory flavor that is sure to please. Not only is this dish satisfying, but it’s also visually appealing, making it perfect for serving to guests or treating yourself during a cozy night in!
Nutritional Benefits
This dish packs a flavorful punch while providing some decent nutrition. Here’s a simple look at its benefits:
Potatoes: Rich in potassium, vitamin C, and fiber; they provide energy and promote digestive health.
Olive Oil: Contains healthy fats and antioxidants that are good for heart health.
Parsley: Offers vitamins A, C, and K, and is known for its anti-inflammatory properties.
Steak: A great source of protein, iron, and B vitamins, essential for muscle health and energy.
What to Serve With Garlic Parmesan Steak Fries
This dish pairs well with various sides. Here are a few ideas:
A fresh garden salad drizzled with balsamic vinaigrette.
Grilled vegetables such as asparagus, zucchini, or bell peppers.
Garlic bread or crusty rolls to complement the flavors.
Extra dipping sauces like barbecue sauce or sriracha mayo for variety.
How to Store Garlic Parmesan Steak Fries
If you have leftover Garlic Parmesan Steak Fries, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat:
Preheat your oven to 400°F (200°C) and place the fries on a baking sheet. Bake for about 10-15 minutes, until heated through and crispy again.
Tips and Mistakes to Avoid
Don’t skip drying the fries: Ensuring they are free from moisture will help them become crispy instead of soggy.
Space is key: Make sure fries are spread out in a single layer on the baking sheet. Overcrowding will cause them to steam instead of roast.
Adjust seasoning: Feel free to tweak garlic and herbs based on your preferences; this dish is quite versatile.
Letting the steak rest: Allowing steak to rest after cooking keeps it juicy and flavorful. Skipping this step can result in a dry steak.
Variations
Sweet Potato Fries: Use sweet potatoes instead of Russet potatoes for a healthier twist and added sweetness.
Spicy Garlic Parmesan Fries: Add red pepper flakes or a dash of cayenne pepper to the seasoning mix for some heat.
Herb Variations: Experiment with fresh thyme or rosemary instead of oregano to change the flavor profile.
Cheese Options: Swap Parmigiano Reggiano for grated cheddar or crumbled feta for new tastes.
FAQs
Q: Can I use frozen fries instead of fresh potatoes?
A: Yes, you can use frozen fries for convenience. Just bake them according to the package instructions and add the garlic and Parmesan cheese toward the end.
Q: Can I grill the steak instead of searing it?
A: Absolutely! Grilling will add a nice smoky flavor. Just make sure to preheat the grill and cook the steak to your desired doneness.
Q: How do I make lemon herb aioli?
A: To make lemon herb aioli, mix mayonnaise with lemon juice, minced garlic, and fresh herbs like parsley and chives. Adjust to taste.
Q: Can I make this recipe in advance?
A: While it’s best served fresh, you can prepare the fries and steak ahead of time. Just store them separately in the fridge and reheat when ready to serve.
Q: What is the best way to slice steak?
A: Always slice steak against the grain. This makes for a more tender bite and is especially important for cuts like New York Strip.
Enjoy making your Garlic Parmesan Steak Fries and delight in the incredible taste of this fantastic dish!
Deliciously crispy garlic Parmesan steak fries paired with perfectly seared steak, creating a satisfying meal that is both flavorful and visually appealing.
Ingredients
Scale
4 Russet potatoes, peeled and sliced into 1/2-inch thick fries
3 tablespoons olive oil
2 teaspoons kosher salt
1/2 teaspoon black pepper
2 teaspoons garlic powder
2 teaspoons dried oregano
1/2 cup freshly grated Parmigiano Reggiano cheese
2 tablespoons fresh parsley, finely chopped
1 New York Striploin steak (about 1 to 1.5 inches thick)
Salt and freshly ground black pepper to taste for the steak
2 tablespoons beef tallow
1/2 cup lemon herb aioli, for serving
Fresh chives, for garnish (optional)
Instructions
Prepare the potatoes: Peel and slice the Russet potatoes into 1/2-inch thick fries, rinse under cold water, and pat thoroughly dry with paper towels.
Season the fries: In a large bowl, toss the dried potato fries with olive oil, kosher salt, black pepper, garlic powder, and dried oregano until evenly coated.
Cook the fries: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Spread the fries in a single layer and roast for 20-25 minutes, flipping halfway through. Sprinkle with Parmigiano Reggiano cheese during the last 5 minutes of roasting.
Sear the steak: Pat the steak dry and season it generously with salt and black pepper. Heat beef tallow in a cast-iron skillet over medium-high heat and sear the steak for 3-4 minutes on each side for medium-rare. Let the steak rest for 5-10 minutes.
Finish and assemble: Toss the fries with chopped parsley, slice the rested steak against the grain, and arrange alongside the fries on a serving platter with a dollop of lemon herb aioli. Garnish with fresh chives if desired.
Notes
For added flavor, consider experimenting with different herbs or cheeses. Always slice steak against the grain for tenderness.