Classic Steak Frites Recipe: Crispy Fries & Juicy Steak

Ingredients

• 2 x 200g/7oz skirt steaks
• 1 large Maris Piper potato, peeled and cut into 2cm chips
• Seasonal lettuce leaves

For the blood orange vinaigrette

• 1 free-range egg yolk
• 15g/½oz Dijon mustard
• 30ml/1fl oz blood orange vinegar or white wine vinegar
• Juice of 1 lemon
• 150ml/¼ pt olive oil
• Salt, to taste

For the Parisian sauce

• 50g/1¾oz shallot, thinly sliced
• 20g/1oz confit garlic
• 250g/9oz unsalted butter
• 1 tsp chervil, finely chopped
• 50g/1¾oz flat-leaf parsley, finely chopped
• 40g/1½oz anchovy fillets, drained and chopped
• 2 free-range egg yolks
• 1 tsp Dijon mustard

Method

1. Remove the steaks from the fridge and let them come to room temperature; this ensures even cooking and a better crust.

2. Place the potato chips in a large pan, cover with salted water and bring to the boil. Cook for about 4 minutes, or until a knife slips in but the centre still has slight resistance.

3. Drain the potatoes in a colander, shake to remove excess water and roughen the edges slightly to help them crisp. Transfer to an air fryer and cook for about 15 minutes, or until golden and crisp. Alternatively, roast in a hot oven on a tray with a little oil until crisp.

4. While the potatoes cook, make the blood orange vinaigrette. Whisk together the egg yolk, Dijon mustard, vinegar and the freshly squeezed lemon juice. Gradually whisk in the olive oil to form a smooth emulsion, then season with salt to taste. Set aside.

5. To make the Parisian sauce, place the shallots and confit garlic in a pan with 70g/2½oz of the butter. Gently melt on medium heat until the shallots soften, then add the remaining butter and let it melt. Stir in the herbs (including tender stalks) and chopped anchovies, then remove from the heat.

6. In a blender, combine the 2 egg yolks and 1 tsp Dijon mustard. With the blender running on low, slowly pour in the warm herb-and-butter mixture to emulsify into a rich, silky sauce. Taste and adjust seasoning if needed, then keep warm until serving.

7. To cook the steaks, brush one side lightly with oil. Heat a griddle pan until smoking hot. Place the oiled side of each steak on the pan, season the upper side generously with salt and cook for about 3 minutes. Flip the steaks, season the other side lightly and cook for a further 2 minutes for medium-rare (adjust time to your preferred doneness). Remove the steaks and let them rest in a warm place for about 4 minutes to retain the juices.

8. To serve, dress the lettuce leaves lightly with the blood orange vinaigrette. Plate the rested steaks with the crisp chips and spoon over the Parisian sauce. Serve immediately so the steak stays tender and the sauce remains glossy.