Steak with Garlic Parm Fries (Print Version)

# Ingredients:

→ Fries

01 - 4 Russet potatoes, peeled and sliced
02 - 3 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1/2 teaspoon black pepper
05 - 2 teaspoons garlic powder
06 - 2 teaspoons dried oregano
07 - 1/2 cup freshly grated Parmigiano Reggiano
08 - 2 tablespoons fresh parsley, chopped

→ Steak

09 - 1 New York Striploin steak
10 - Salt and pepper to taste
11 - 2 tablespoons beef tallow

→ Sauce

12 - 1/2 cup lemon herb aioli
13 - Chives for garnish (optional)

# Instructions:

01 - Slice the potatoes into 1/4-inch strips. Toss them in a bowl of ice water and let them soak for about 10-15 minutes.
02 - While the potatoes are soaking, take your steak out and give it a good sprinkle of salt and pepper on both sides. Let it hang out at room temperature while you work on the fries.
03 - Drain and pat those potato strips really dry with paper towels. Toss them with the olive oil, salt, pepper, garlic powder, and oregano until they're all coated. Spread them out on a baking sheet and pop them in a 425°F oven for about 30 minutes. Flip them halfway through so they get nice and crispy all over.
04 - Want them extra crispy? Switch your oven to broil for the last 5 minutes. Keep an eye on them so they don't burn. Once they're done, sprinkle the hot fries with that freshly grated parmesan and chopped parsley.
05 - While the fries are getting their final crisp, heat up a skillet until it's smoking hot. Add the beef tallow, then lay your steak in. Sear it for 2-3 minutes on each side for medium-rare. Take it off and let it rest for 5-7 minutes before slicing.
06 - Pile those garlic parmesan fries on a plate, add your sliced steak, drizzle everything with that lemon herb aioli, and sprinkle some fresh chives on top if you're feeling fancy.

# Notes:

01 - Soaking the potatoes in ice water helps remove some of the starch, making your fries crispier.
02 - Don't skip resting your steak - it makes all the difference in keeping it juicy.
03 - If you don't have beef tallow, you can substitute with a high smoke-point oil like avocado or grapeseed.

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