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Fried Steak With Green Sauce » Simple and Healthy Recipe! ✅

Who doesn’t love a steak and fries dinner? There are so many variations on this combination, but my favorite is the French bistro classic, the fried steak. Crispy hand cut fries are my sweet spot, and when you pair them with a great steak, well, it’s a match made in heaven.

Steak fries can go a number of ways: a modest cut like sirloin coated with herbs and butter; a superior filet mignon dusted with porcini powder and served with truffle chips. When I was considering my take on pan-fried steaks, I wanted to keep it simple but zhuzh on a few elements, creating a recipe that scored high on all flavor points.

The frites verte (green fries) are definitely the stars here. The hand-cut fries are topped with salsa verde, a green sauce made with Calabrian chilies, garlic, capers, parsley, and sherry vinegar. It’s a great way to reduce the richness of the pot. For crispier fries, soak cut potatoes overnight in the refrigerator. (Or, in a pinch, soak the potatoes for at least an hour in ice water.) This draws out excess potato starch, creating an external crunch and internal cushion.

The rib eye steak is generously seasoned with smoked black pepper. If you’ve never used this ingredient before, let me officially tell you, you’re welcome! It’s coarsely ground and ready to add a subtle smoke to any recipe without the hassle of grilling. (After making this steak fry, try smoked pepper over any meat or vegetable, especially in a spice sauce.)

This recipe is easy enough for a Tuesday night, yet elegant enough for your next dinner party. Top steak with an easy egg for a perfect brunch or add a simple salad for a fancy lunch or dinner. Anytime, anywhere, in any season – there will never be a time when steak fritters aren’t a spectacle. – Cook Kat

  • Ribeye Steak with Smoked Black Pepper
  • 4 (8-ounce) rib or steak or your favorite cut

  • kosher salt

  • ground smoked black pepper

  • 1 tablespoon unsalted butter

  • 1 tablespoon grapeseed oil

  • green frit
  • 4 large russet potatoes (about 2 pounds total), peeled and cut into 1/4 × 1/4 × 3-inch matchsticks

  • 1/2 cup chopped flat-leaf parsley

  • 1 medium shallot, finely chopped

  • 1 large garlic clove, grated on a microplane

  • 1 tablespoon capers, chopped into a paste

  • 2 teaspoons Calabrian chili paste

  • 2 teaspoons sherry vinegar

  • Juice of half a lemon

  • kosher salt

  • freshly ground black pepper

  • 2 liters of canola, vegetable or peanut oil, for frying

  1. Ribeye Steak with Smoked Black Pepper
  2. Let the fillets rest at room temperature for 30 minutes. Pat the fillets dry and season generously with salt and smoked black pepper.

  3. Heat oven to 400°F.

  4. Heat a large cast iron skillet over low heat for 10-15 minutes. Turn the heat up to medium-high and add the butter and grapeseed oil to the skillet. Once the butter has melted, add the fillets and sauté until golden brown, 3 to 5 minutes. Using tongs, flip the steaks over and transfer the pan to the oven. Finish cooking steak to desired doneness: For medium doneness, an instant-read thermometer inserted into the thickest part should register 125°F, about 4 minutes. Remove the steak from the oven and place it on a cutting board. Let the steaks rest for at least 5 minutes before serving with the Frites Verte (below).

  1. green frit
  2. Soak cut potatoes in water overnight in refrigerator, or for at least 1 hour in ice water.

  3. Make Salsa Verde: Combine parsley, shallots, garlic, capers, chili paste, sherry vinegar, and lemon juice in a small bowl. Mix well and season with salt and pepper to taste. Cover until ready to use.

  4. Bake pancakes: Heat oven to 200°F. Place a wire rack on a rimmed baking sheet and place near the plate. Pour the oil into a deep fryer or a large heavy saucepan with a fry thermometer. Heat oil to 300 degrees F. Line a half sheet pan with a layer of absorbent kitchen paper. Drain the potatoes in a colander, then spread evenly on a lined baking sheet. Use extra towels to pat the tops of the potatoes dry to ensure they dry completely. Working in batches, blanch potatoes in hot oil until cooked through but not browned, 4 to 6 minutes. Control the temperature of the oil so it does not drop below 300°F. Using a slotted spoon or spider, remove the blanched potatoes from the oil and place on a rack. Repeat with the remaining potatoes.

  5. After all the potatoes are blanched, turn up the heat until the oil temperature reaches 375-400°F. Working in batches, fry as many blanched potatoes as will fit for 3 to 5 minutes, until crisp and golden. Control the temperature of the oil so that it does not go below 350°F. Using a slotted spoon or spider, remove the pancakes from the oil and place them in a large bowl. Mix immediately with 1 or 2 tablespoons of the green sauce. Repeat the process with the remaining potatoes. Feel free to serve extra sauce over the steak or refrigerate for up to a week.

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