Steak Frites with Gremolata

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A bistro menu staple, steak frites is a delicious marriage of flavor and texture. Our recipe adds a simple crust of Parmesan to crispy oven fries, which become the bed for juicy, grilled rib eye steak topped with garlicky, lemony Italian gremolata. Other cuts of steak make suitable substitutions, such as New York, flat iron or flank steak, so don’t be afraid to sub out your favorite in place of the rib eye.

Serves: 2
Difficulty: moderate
Prep time: 15 min
Cook time: 30 min
Special tools: grill


Garlic Parmesan Fries
2 lb Russet potatoes, scrubbed, cut into thin fries
4 oz grated Parmesan cheese (about 1 c)
½ T kosher salt
1 t garlic powder
3 T extra virgin olive oil

Steak and Gremolata
1 lb rib eye, thick-cut
salt and pepper
1 T olive oil
1 T fresh garlic, minced
1 c fresh parsley leaves, chopped (1 bunch)
1 T fresh basil, chopped
1/3 c extra virgin olive oil
zest and juice of 1 lemon
pinch ea of salt and freshly ground black pepper
pinch crushed red pepper flakes


Garlic Parmesan Fries
Preheat oven to 400º. Combine all ingredients. Spread in a single layer on parchment-lined or nonstick baking sheet (may require two pans). Oven fries will not get crispy if touching each other, so spread them out slightly. Bake 20 min, then flip over fries. Bake another 15-20 min, until crispy and golden. Meanwhile, prepare Steak and Gremolata.

Steak and Gremolata
Preheat grill. Rub steak with 1 T olive oil and season on all sides with salt and pepper. Grill to desired temp, 130º internal for medium rare, approx. 4 min per side for thick-cut steak. Remove from heat and let rest 5-10 min before slicing. Meanwhile, prepare Garlic Parmesan Fries (recipe follows) and make Gremolata by combining garlic, herbs, 1/3 c olive oil, zest, juice, salt, pepper and chili flakes. Serve sliced steak over Garlic Parmesan Oven Fries and top with Gremolata.