Steak & Rosemary Garlic Frites Sandwich.
Thinly sliced skirt steak? Yep. Rosemary garlic fries? Yep. Load that on a baguette with some sauce and there’s not a much better way to treat yourself on a weeknight.
Ingredients
Sandwich Components
Steak cut of choice (enough for 2 people)
Salt
Drizzle of oil
1 french baguette (or bread of choice)
Comte (substitute gruyere)
Arugula or choice of greens
Confit (or caramelized) Onions
Mayo
Mustard
Rosemary Garlic Frites
3 to 4 Gold, waxy, or russet potatoes
Salt
Splash of Vinegar
Extra Virgin Olive Oil
2 sprigs of fresh Rosemary
1 clove of garlic
Instructions
Steak Sandwich
(Optional) Salt both sides of the steak and let sit uncovered in the fridge for 1 hour or up to overnight.
Prepare the fries first (method below).
Set a cast iron or carbon steel pan over medium-high heat along with a drizzle of oil.
If wet, dry off the exterior of the steak with a paper towel and then slide into the ripping hot pan. Cook the steak on one side for 1-2 minutes before flipping to the other side for 1-2 minutes. Feel free to flip a couple of times to develop the crust. Cook until the internal temperature reaches 130 to 135 F (~55 C), then pull off the heat to let rest. Turn the heat to low.
Slice the baguette into a sandwich size and lay the inside face down to gently toast both sides.
Meanwhile, make the sauce. Mix the mayo, onions, mustard. Add salt to taste if needed.
Slice the steak thinly and assemble the sandwich. Place the toasted bread down first followed by some of the sauce. Lay the fries down next, followed by the greens, and the sliced steak. Drizzle some sauce over the steak before adding the top piece of bread. Devour.
Rosemary Garlic Frites
Fill a small pot with water, a splash of vinegar (optional), and a 4 finger pinch of salt. Bring to a boil.
Meanwhile, wash the potatoes and slice them into fairly thin french fry shapes.
Once the water has boiled, add the potatoes. Set a timer for 6 minutes, giving them a stir occasionally. Once cooked, drain the potatoes and spread on a tray or cutting board while we heat the oil.
Wash and dry the pot that was just used. Add about .5 to 1 inch of olive oil to the pot, enough to shallow fry the potatoes. Bring the oil temp to 325 F to 350 F (~163 C).
Drop the potatoes into the oil and shallow fry for about 6 to 8 minutes until the fries are browned and crisp. Stir them while frying to avoid sticking ensure the oil moves around to avoid cold spots. Add more oil if needed. 1 minute before they are done, turn the heat to low and add in the sprigs of fresh rosemary and garlic. The flavor will infuse into the oil.
Remove the fries and let drain on a paper towel to absorb excess oil. Toss with salt before enjoying as is or on the steak sandwich (above)
Save the oil after frying! It will taste like rosemary and can be used multiple times.
