Perfect Steak and Fries with Herbal Chimichurri

Ingredients

• 2 Beef Steak (strip steaks)
• 1 tbsp Kosher Salt (for seasoning)
• 4 Potato (russet; sliced into fries)
• 4 cups Water (for soaking)
• 4 cups Vegetable Oil (for frying)
• 1 cup Parsley (fresh leaves)
• 1 cup Arugula (fresh)
• 8 Sage (fresh leaves)
• 3 Garlic (cloves)
• 2 tbsp Red Wine Vinegar
• ½ cup Olive Oil (extra virgin)
• ½ tsp Red Pepper Flakes (to garnish)

Instructions

1. 1

   Season the strip steaks generously on all sides with kosher salt.

2. 2

   Cut the russet potatoes into uniform fry shapes and soak them in a bowl of water to remove excess starch.

3. 3

   Drain the potatoes and pat them completely dry. Fry them for the first time in vegetable oil heated to 325°F (163°C) until they are cooked through but have not yet developed color.

4. 4

   Remove the par-cooked fries from the oil and place them in the refrigerator to cool and rest.

5. 5

   Prepare the chimichurri by combining parsley, arugula, sage, garlic, red wine vinegar, and olive oil in a food processor. Pulse until combined but still maintaining a textured, chunky consistency.

6. 6

   Pat the chilled steaks dry with a paper towel. Place them in a hot pan, rendering the fat cap on the side first, then sear for 4 to 5 minutes per side.

7. 7

   Use an instant-read thermometer to check the internal temperature; aim for 120°F (49°C) for a perfect rare steak. Remove from the pan and let rest.

8. 8

   Increase the frying oil temperature to 400°F (204°C). Fry the chilled fries a second time until they are golden brown and crispy.

9. 9

   Slice the rested steak against the grain. Top with the herbal chimichurri and a sprinkle of red pepper flakes. Serve immediately with the hot fries.