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Ingredients
- 1/2 c. peeled thinly sliced crosswise shallots
- 2 Tbsp. red-wine vinegar
- 1/2 c. dry white wine
- 2/3 c. unsalted chicken stock
- 1 lrg garlic clove chopped
- 1 tsp soy sauce
- Â Â Salt to taste
- Â Â Freshly grnd black pepper to taste
- 1Â 1/2 lb shoulder blade or possibly skirt steak trimmed, patted dry
- 2 Tbsp. peanut or possibly extra virgin olive oil
- 1 Tbsp. butter
- 2 lb peeled russet potatoes peeled, sliced
- Â Â lengthwise, cut 1/4" to 3/8" wide sticks
- 4 c. peanut oil for deep frying
- Â Â Salt to taste
Directions
- For the Frites: Place potatoes in a large bowl of cool water. Change the water repeatedly to remove the potato starch, till the water remains clear. (Potatoes can be prepared a few hrs ahead to this point and set aside at room temperature in a bowl covered with cool water. Drain before cooking.)
- Dry the potatoes well in a lettuce spinner and with a clean bath towel. Line two large baking sheets with paper towels. Heat oil to 350 degrees in a wok or possibly large pot. Fry potatoes in small batches without crowding till completely cooked, but barely colored, turning occasionally. Transfer to the prepared sheets in a single layer using a slotted spoon. (Potatoes can be prepared a few hrs ahead to this point and set aside at room temperature.)
- Heat oven to 200 degrees. Line another baking sheet with paper towels. Reheat oil to 350 degrees. Fry potatoes again in small batches till crisp and golden, turning occasionally. Transfer cooked potatoes to the prepared sheet using a slotted spoon, and keep them hot in the oven while cooking the remaining potatoes. Sprinkle with salt.
- For the steak: Boil shallots with red-wine vinegar in a heavy, small saucepan till the mix is reduced to a glaze. Add in wine, and boil till sauce is syrupy. Add in chicken stock, garlic and soy sauce and boil till it has reduced and thickened to a sauce-like consistency. Season with salt and pepper. (This can be prepared several hrs ahead, cooled, covered, and set aside at cold room temperature, or possibly refrigerated.)
- Season steak with salt and pepper. Place a heavy cast-iron skillet over medium-high heat and film with oil. Sear both sides of steak in skillet, and place in a 300 degree oven, and cook till steak is medium-rare. Transfer steak to a cutting board, and let it rest five min.
- Meanwhile add in shallot glaze with butter to skillet to deglaze. Slice steak diagonally crosswise. Overlap the slices on a plate and pour the glaze over the steak. Serve immediately with Frites.
- This recipe yields 2 servings.
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