On Season 18 of Simply Ming, Chef Ming Tsai cooked up a classic — Steak Frites — made with some beautiful flat iron steaks and served up with fries and aioli.
INGREDIENTS
- 2 tablespoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon toasted paprika
- 3 large Kennebec potatoes, peeled, cut into fries, soaked in 1 gallon of water with 2 cups of rice vinegar, overnight
- 1 flat iron steak
- 4 tablespoons butter
- Thyme sprigs
- 8 garlic cloves, smashed
- 2 tablespoons Dijon Mustard
- 1 cup real mayonnaise
- Grape seed oil to cook
- Kosher salt and freshly cracked black pepper
TO PREPARE
STEP ONE. Combine salt, garlic powder and paprika. Pre-heat a stock pot filled 1/3 with grape seed or vegetable oil, to 350 degrees. Drain and spin dry fries.
STEP TWO. Blanch them in batches until light golden. Set aside on sheet trays.
STEP THREE. Heat oil hotter to 400 degrees. Fry fries until golden brown and done. Season with seasoned salt immediately.
STEP FOUR. Concurrently when frying fries, preheat a cast iron pan on high. Season the steak well on both sides. Coat lightly with grapeseed oil and sear steak until brown on first side, about 8-10 minutes. Flip steak and add butter, thyme and garlic. Once butter is melted, arroser the steak. (Spoon the butter in a cadence over the steak) Cook until medium-rare, 130ishF and let it rest 10 minutes before slicing.
STEP FIVE. Remove the cloves of garlic and in a small bowl, smash them with salt and pepper. Add mustard and mayonnaise and combine well, season with salt and pepper.
STEP SIX. Serve sliced steak with fries and aioli.
