STEAK FRITES SANDWICH Apr 10 Written By Eleanor Debel https://www.youtube.com/shorts/OlJA3qPjtFA PrintSTEAK FRITES SANDWICH Yield 2-4Prep time15 MinCook time40 MinTotal time55 Min Ingredients 1 large ribeye steak or tomahawk steak 1 Tbsp seasoning salt or steak seasoning Chimichurri sauce:1 bunch parsley, stems removed and finely chopped4 garlic cloves, finely minced ½ fresno or hot red pepper, seeds and stem removed, finely chopped 1 Tbsp fresh oregano, finely chopped 3 Tbsp olive oil 2 Tbsp white wine vinegar Kosher salt and black pepper to taste 1 bag frozen shoestring french fries, cooked according to package instructions 1 french baguette, warmed in the oven Sliced horseradish havarti cheese Spicy mayonnaise Arugula InstructionsPreheat your oven to 250F. Generously season your steak on both sides with the seasoning salt of spice blend of your choice, set aside to come to room temperature while your oven preheats. In a medium bowl stir together the chopped parsley, minced garlic, minced hot pepper, oregano, olive oil and white wine vinegar. Season with salt and pepper to taste then set aside while you cook your steak. Once the oven is preheated, place the steak onto a sheet tray lined with a wire rack and put in the oven for 12-15 minutes until the internal temperature reaches 120F (this timing may vary depending on how thick your steak is cut). Heat a large cast iron pan on high heat, once your steak reaches that internal temperature of 120F remove from the oven and sear on the hot pan for about 2-3 minutes per side to get a nice golden brown crust. Remove the steak to the sheet tray and let rest 2-3 minutes before slicing. Slice your warmed baguette into thirds or quarters then slice those pieces in half lengthwise. Slice your steak then set aside to build your sandwich. Layer the sliced havarti cheese on top of one side of the baguette, toss into the oven to melt slightly. Toss the cooked french fries with a spoonful of the chimichurri sauce. Layer sliced steak, chimichurri sauce, dressed french fries and arugula on the bottom piece of bread, then spread spicy mayonnaise on top of the melted cheese and top with that top piece of bread. Serve hot and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance sandwichmeat Eleanor Debel
STEAK FRITES SANDWICH Apr 10 Written By Eleanor Debel https://www.youtube.com/shorts/OlJA3qPjtFA PrintSTEAK FRITES SANDWICH Yield 2-4Prep time15 MinCook time40 MinTotal time55 Min Ingredients 1 large ribeye steak or tomahawk steak 1 Tbsp seasoning salt or steak seasoning Chimichurri sauce:1 bunch parsley, stems removed and finely chopped4 garlic cloves, finely minced ½ fresno or hot red pepper, seeds and stem removed, finely chopped 1 Tbsp fresh oregano, finely chopped 3 Tbsp olive oil 2 Tbsp white wine vinegar Kosher salt and black pepper to taste 1 bag frozen shoestring french fries, cooked according to package instructions 1 french baguette, warmed in the oven Sliced horseradish havarti cheese Spicy mayonnaise Arugula InstructionsPreheat your oven to 250F. Generously season your steak on both sides with the seasoning salt of spice blend of your choice, set aside to come to room temperature while your oven preheats. In a medium bowl stir together the chopped parsley, minced garlic, minced hot pepper, oregano, olive oil and white wine vinegar. Season with salt and pepper to taste then set aside while you cook your steak. Once the oven is preheated, place the steak onto a sheet tray lined with a wire rack and put in the oven for 12-15 minutes until the internal temperature reaches 120F (this timing may vary depending on how thick your steak is cut). Heat a large cast iron pan on high heat, once your steak reaches that internal temperature of 120F remove from the oven and sear on the hot pan for about 2-3 minutes per side to get a nice golden brown crust. Remove the steak to the sheet tray and let rest 2-3 minutes before slicing. Slice your warmed baguette into thirds or quarters then slice those pieces in half lengthwise. Slice your steak then set aside to build your sandwich. Layer the sliced havarti cheese on top of one side of the baguette, toss into the oven to melt slightly. Toss the cooked french fries with a spoonful of the chimichurri sauce. Layer sliced steak, chimichurri sauce, dressed french fries and arugula on the bottom piece of bread, then spread spicy mayonnaise on top of the melted cheese and top with that top piece of bread. Serve hot and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance sandwichmeat Eleanor Debel
