Marinated Steak Frites with Shallot Pan Sauce
Chelsea Mills • May 17, 2020
Very elegant and tasty, perfect for company.
Serves 2 adults. Increase meat for additional servings.
Marinade:
- ⅓ cup (80 ml) low sodium soy sauce
- ⅓ cup (80 ml) olive oil
- ¼ cup (60 ml) Worcestershire sauce
- 2 tablespoons (30 ml) honey
- 1 tablespoon minced fresh garlic
- 1 teaspoon dried minced onion
- 1 teaspoon chopped thyme
- 1 teaspoon chopped rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon red wine vinegar
- 2 steaks, (ribeye, New York strip, porterhouse, T-bone, skirt, sirloin, flank, flat iron)
Frites:
- 1 3/4 pounds baking potatoes, peeled and cut into 1/2-inch sticks (I used a mandoline)
- 2-3 Tablespoons melted Coconut Oil
- 1/4 teaspoon kosher salt
- 1 teaspoon chopped fresh thyme
Shallot Reduction Sauce:
- 1/2 cup finely chopped shallots
- 2 tablespoons brandy
- 3/4 cup less-sodium beef broth
- 1 tablespoon Dijon mustard
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons unsalted butter
INSTRUCTIONS:
- In a resealable (ziplock) bag, mix together soy sauce, olive oil, Worcestershire sauce, honey, onion, garlic, thyme, rosemary, salt, pepper and vinegar.
- Add steak to the plastic bag.
- Pour the marinade over, press out excess air and refrigerate for 30 minutes.
- Flip steak over and marinate an additional 30 minutes (or up to overnight) in the refrigerator.
- Remove the steak from the marinade and pat dry with paper towels to remove excess moisture from the surface.
- Discard marinade.
- Position 1 oven rack on the highest setting. Position another rack on the lowest setting.
- Preheat oven to 450°.
- Arrange potatoes in a single layer on baking sheets with a silipat or parchment paper. Coat with melted coconut oil; sprinkle with 1/4 teaspoon kosher salt. Bake at 450° for 40 minutes or until golden brown, stirring potatoes and rotating pans halfway through. Toss potatoes with 1 teaspoon thyme.
- Heat a 12-inch heavy cast iron skillet over medium-high heat. Coat pan with olive oil. Add steak to pan; sauté 3 minutes on each side or until desired degree of doneness. Remove from pan; keep steak warm.
- Add shallots to pan; sauté 2 minutes. Add brandy; bring to a boil, scraping pan to loosen browned bits. Add beef broth, Dijon mustard, and 1 teaspoon thyme; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes). Add butter, stirring with a whisk.
- Slice steak. Serve with shallot pan reduction sauce and potatoes.
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