STEAK FRITES SANDWICH Jul 13 Written By Leena Ahmed https://www.youtube.com/shorts/37d3r1PdJcs PrintSTEAK FRITES SANDWICHYield 2Prep time30 MinCook time10 MinTotal time40 MinIngredientsShoestring french fries:1 large russet potatoCanola oil for fryingKosher saltSteak:1 lb skirt or flank steak1 tsp worcestershire sauce1 Tbsp SPG seasoning blend (or ½ tsp each salt, pepper and garlic powder)Chimichurri sauce:4 cloves garlic½ bunch fresh parsley½ tsp crushed red pepper1 tsp salt2 Tbsp olive oil2 Tbsp red wine vinegar1 jalapeno, finely choppedSpread:2 Tbsp dijon mustard3 Tbsp mayonnaise1 tsp worcestershire sauceTo assemble:1 baguette, sliced in half lengthwise4 slices provolone cheeseInstructionsPlace the steak into a bowl or tray and season with the worcestershire sauce and salt, pepper and garlic. Toss to coat the steak evenly with the marinade and set aside.Prepare a large bowl with ice water. Peel the potato and using a mandolin with a shredding function or julienne peeler, cut the potato into shoestring fries. Place all cut potatoes into the ice bath and agitate to remove all the starch from the fries. Let sit for 10 minutesWhile the potatoes sit in the ice bath make the chimichurri sauce: In a large mortar and pestle, or a food processor, add the garlic and grind into a fine paste. Add in the parsley and continue to grind into a paste. Add the red pepper flakes, olive oil, red wine vinegar and salt and stir everything together. Stir in the finely chopped jalapeno and transfer to a bowl. Set aside in the fridge until ready to assemble the sandwichRemove the potato string fries from the ice bath and onto a towel. Dry them off really well before frying. Heat a large pot of oil to 375 F and fry the shoestring potatoes until golden brown, for about 3-5 minutes. Remove the fries to a paper towel lined tray to drain off excess oil, and immediately season with salt.In a small bowl combine the dijon mustard, mayonnaise and worcestershire sauce and set aside.Heat a large cast iron pan over high heat until nearly smoking. Add a light spray of cooking oil to the pan then sear the steak for about 4-5 minutes per side for a nice medium rare, longer if you like your steak more well done. Remove from the pan and let rest for 5-10 minutes. Cut the steak into strips, against the grain, then cut those strips into little cubes.Assemble the sandwich: Layer the provolone cheese on each side of the cut baguette and toast in a broiler for 2-3 minutes till the cheese is bubbling. Add a slather of the mayonnaise sauce to one side on top of the cheese, pile on the cubed steak, add a layer of chimichurri then a handful of shoe string potato fries. Top with the other side of bread and slice the sandwich in half. Serve immediately and with plenty of napkins and enjoy.Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance Prep Time 10 minutes Cook Time 30 minutes Servings 4-6 sandwichmeat Leena Ahmed
STEAK FRITES SANDWICH Jul 13 Written By Leena Ahmed https://www.youtube.com/shorts/37d3r1PdJcs PrintSTEAK FRITES SANDWICHYield 2Prep time30 MinCook time10 MinTotal time40 MinIngredientsShoestring french fries:1 large russet potatoCanola oil for fryingKosher saltSteak:1 lb skirt or flank steak1 tsp worcestershire sauce1 Tbsp SPG seasoning blend (or ½ tsp each salt, pepper and garlic powder)Chimichurri sauce:4 cloves garlic½ bunch fresh parsley½ tsp crushed red pepper1 tsp salt2 Tbsp olive oil2 Tbsp red wine vinegar1 jalapeno, finely choppedSpread:2 Tbsp dijon mustard3 Tbsp mayonnaise1 tsp worcestershire sauceTo assemble:1 baguette, sliced in half lengthwise4 slices provolone cheeseInstructionsPlace the steak into a bowl or tray and season with the worcestershire sauce and salt, pepper and garlic. Toss to coat the steak evenly with the marinade and set aside.Prepare a large bowl with ice water. Peel the potato and using a mandolin with a shredding function or julienne peeler, cut the potato into shoestring fries. Place all cut potatoes into the ice bath and agitate to remove all the starch from the fries. Let sit for 10 minutesWhile the potatoes sit in the ice bath make the chimichurri sauce: In a large mortar and pestle, or a food processor, add the garlic and grind into a fine paste. Add in the parsley and continue to grind into a paste. Add the red pepper flakes, olive oil, red wine vinegar and salt and stir everything together. Stir in the finely chopped jalapeno and transfer to a bowl. Set aside in the fridge until ready to assemble the sandwichRemove the potato string fries from the ice bath and onto a towel. Dry them off really well before frying. Heat a large pot of oil to 375 F and fry the shoestring potatoes until golden brown, for about 3-5 minutes. Remove the fries to a paper towel lined tray to drain off excess oil, and immediately season with salt.In a small bowl combine the dijon mustard, mayonnaise and worcestershire sauce and set aside.Heat a large cast iron pan over high heat until nearly smoking. Add a light spray of cooking oil to the pan then sear the steak for about 4-5 minutes per side for a nice medium rare, longer if you like your steak more well done. Remove from the pan and let rest for 5-10 minutes. Cut the steak into strips, against the grain, then cut those strips into little cubes.Assemble the sandwich: Layer the provolone cheese on each side of the cut baguette and toast in a broiler for 2-3 minutes till the cheese is bubbling. Add a slather of the mayonnaise sauce to one side on top of the cheese, pile on the cubed steak, add a layer of chimichurri then a handful of shoe string potato fries. Top with the other side of bread and slice the sandwich in half. Serve immediately and with plenty of napkins and enjoy.Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance Prep Time 10 minutes Cook Time 30 minutes Servings 4-6 sandwichmeat Leena Ahmed
