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Garlic Parmesan Steak Fries

Crispy fries topped with seared steak and served with a zesty lemon herb aioli.

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
  • 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, finely snipped, for garnish (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Peel and uniformly slice Russet potatoes into 1/2-inch thick fries. Rinse under cold water, then pat thoroughly dry. Toss with olive oil, kosher salt, black pepper, garlic powder, and dried oregano in a large bowl.
  2. Spread seasoned potato slices in a single layer on two parchment-lined baking sheets. Bake for 20-25 minutes.
  3. Remove fries from oven, flip each wedge, and sprinkle with half of the Parmigiano Reggiano cheese. Return to oven for another 10-15 minutes.
  4. Continue baking for a final 10-15 minutes, or until fries are tender, crispy, and cheese is golden brown. Immediately sprinkle remaining cheese over hot fries.
  5. While fries bake, pat steak dry and season generously with salt and pepper. Heat beef tallow in a skillet over medium-high heat until shimmering. Sear steak for 3-4 minutes per side for medium-rare, adjusting for desired doneness.
  6. Transfer steak to a cutting board and let rest for 5-10 minutes. Slice steak against the grain into thick pieces.
  7. Serve Garlic Parmesan Steak Fries with sliced steak, lemon herb aioli, and garnish with fresh parsley and chives.

Notes

Fries can be stored in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer to maintain crispness.

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