Monday, April 29, 2013

Asian Steak Frites

Steak frites is one of our favorite foods, the best we have had was a Mon Ami Gabi in Las Vegas, seriously delicious. I knew this recipe would be for us as soon as I saw it in the Food Network magazine. We love taking our favorite foods and trying a unique spin on it. This was definitely unique and different than the traditional steak frites, but we loved it.

This meal came together so quickly, thanks to a bag of frozen french fries! Feel free to cut and make your own, but I thought these were just fine and it was perfect for a quick, under 30-minute meal, at our house. You dress them up with kosher salt and scallions, plus dip them into an amazing ketchup! Another reason this meal is a winner is that steak frites is made with flank steak. Flank steak is a cheaper cut of meat, that is still delicious, if you don't overcook it. If you cook it any further than medium, it will start to get tough and hard to eat.

I was VERY skeptical of brushing my steak with the ketchup marinade, because I am so far from a steak and ketchup kind of girl, but it turned out excellent. It just gives it flavor while it is on the grill, and it will not taste like you doused you steak in ketchup, at all. The ketchup is excellent for dipping the french fries into with dinner.
Source: Food Network Magazine, May 2013, Page 92

1 20-ounce package of Frozen French Fries
1/4 teaspoon of Chinese Five-Spice Powder
1/2 teaspoon of Kosher Salt
3/4 cup of Ketchup
3 tablespoons of Sweet Pickle Relish
2 tablespoons of Sriracha
1 1/4 lbs of Flank Steak
1 tablespoon of Olive Oil, approximately for brushing
3 Scallions, finely sliced

First, toss the fries with 1/8 teaspoon of five-spice powder and 1/2 teaspoon of salt on a baking sheet; bake according to the directions on the package.

While the fries are cooking, pre-heat a grill pan over high heat.

Meanwhile, combine the ketchup, sweet pickle relish, sriracha, and remaining 1/8 teaspoon of five-spice powder in a bowl. Place two tablespoons of this mixture aside, in a separate bowl, for brushing the steak.

Now, prick the steak all over with a fork and season with salt. Brush the grill pan with oil, if you are using a grill, rub the steak with the oil, then add the steak and grill until marked, 12-15 minutes, flipping and brushing occasionally with the reserved ketchup. Transfer to a cutting board and let rest for 10 minutes before thinly slicing the beef.

Toss the fries with scallions, and salt to taste.


Happy Cooking,
The Barbee Housewife

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