Garlic Steak Fries

Ingredients

• 1.5 pounds Skirt Steak (cut into 4‑5 inch pieces, sliced across the grain)
• 7 cloves Garlic (large, peeled and crushed)
• 1.5 teaspoons Kosher Salt (1 tsp per pound of steak)
• 0.5 teaspoons Black Pepper (freshly ground)
• 0.25 teaspoons Cayenne Pepper (a few shakes, optional for heat)
• 2 tablespoons White Vinegar (1 tbsp for marinade, 1 tbsp for onion relish)
• 1 tablespoon Vegetable Oil (for the steak marinade)
• 4 tablespoons Unsalted Butter (divided: 2 tbsp for garlic butter, 2 tbsp for finishing)
• 2 pounds Frozen Crinkle‑Cut Fries (use a 2‑lb bag, spread in a single layer on a sheet pan)
• 1 tablespoon Olive Oil (for sautéing onion and pepper)
• 1 medium Yellow Onion (diced)
• 0.5 cup Red Bell Pepper (diced)
• 1 cup Heavy Cream (full‑fat for best sauce)
• 4 ounces Cheddar Cheese (shredded)
• 4 ounces Pepperjack Cheese (shredded)
• 2 tablespoons Italian Parsley (chopped, for garnish)

Instructions

1. Slice the Skirt Steak

   Place the skirt steak on a cutting board and identify the direction of the grain. Slice the meat across the grain into 4‑5 inch sections, keeping the pieces roughly uniform in thickness.

   Time: PT5M

2. Prepare the Marinade

   In a mixing bowl combine crushed garlic, kosher salt, black pepper, cayenne, white vinegar, and vegetable oil. Whisk quickly until fully blended.

   Time: PT5M

3. Marinate the Steak

   Add the sliced steak pieces to the bowl, toss with tongs (or hands) until every piece is evenly coated. Transfer to a shallow dish, cover, and refrigerate for at least 2 hours, preferably overnight.

   Time: PT2H

4. Preheat Oven

   Preheat the oven to 425°F (220°C).

   Time: PT10M

   Temperature: 425°F

5. Bake the Fries

   Line a sheet pan with foil. Spread half of the frozen crinkle‑cut fries (about 1 lb) in a single layer. Bake for 25‑30 minutes, flipping halfway, until golden and crispy.

   Time: PT30M

   Temperature: 425°F

6. Sauté Onion‑Pepper Relish

   While the fries bake, heat olive oil in a skillet over high heat. Add diced onion, bell pepper, and a pinch of salt. Sauté 2‑3 minutes until softened and lightly browned. Stir in 1 tbsp white vinegar, remove from heat, and set aside.

   Time: PT5M

   Temperature: high

7. Cook the Steak

   Reduce heat to medium‑high and melt 2 tbsp butter in the same skillet. Working in batches, add steak pieces (thin pieces first). Cook 2‑3 minutes per side, using the poke test: the meat should spring back when pressed. Remove and let rest on a plate.

   Time: PT8M

   Temperature: medium-high

8. Make Garlic Butter

   Lower the heat to low. Add the reserved crushed garlic from the marinade to the pan and sizzle for about 30 seconds. Add the remaining 2 tbsp butter and a pinch of salt; stir until melted and fragrant.

   Time: PT2M

   Temperature: low

9. Prepare the Cheese Sauce

   In a small saucepan combine heavy cream, a pinch of cayenne, and a pinch of salt. Bring to a gentle boil over medium‑high heat (about 2 minutes), then reduce to a simmer for 1 minute to thicken. Remove from heat and whisk in shredded cheddar and pepperjack until smooth.

   Time: PT4M

   Temperature: medium-high

10. Slice the Rested Steak

    Transfer the rested steak to a cutting board and slice across the grain into bite‑size strips. If desired, halve the strips for easier eating.

    Time: PT3M

11. Assemble the Dish

    Place the hot fries in a large serving bowl. Top with the sliced steak, drizzle the garlic butter, ladle over the cheese sauce, add the onion‑pepper relish, and finish with a sprinkle of chopped parsley.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

35g

Carbohydrates

70g

Fat

45g

Fiber

5g