How to Make Garlic Steak Fries

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Garlic butter? Skirt steak? French fries? What’s not to love in a dinner? In this video, Chef John shows you how to make garlic steak fries, a flavorful and juicy steak layered on crispy fries with cheese sauce and a diced onion-pepper mixture. Sprinkle on fresh parsley and enjoy!

Transcript

00:00Hello, this is Chef John from Foodwishes.com with...

00:05...Garlic Steak Fries.

00:08That's right, we are making...

00:10...Garlic Fries with Garlic Steak.

00:12Plus, I'm going to show you the fastest, easiest...

00:15...purest, and most perfect cheese sauce ever.

00:18And while there are so many ways you can...

00:20...put steak and fries together, this just might be the best.

00:24And to get started...

00:25...we'll go ahead and prep our skirt steak...

00:27...which of course is called Skirt Steak...

00:29...because...

00:30...it looks exactly like a scarf.

00:32And whenever we work with this, we really have to...

00:35...and pay attention to which way the fibers are going in the meat.

00:38And the direction they run is pretty easy to see.

00:40And the big mistake people make...

00:42...is once it's cooked, they try to cut it this way.

00:45But if you do, that makes it tough and chewy.

00:47Okay, we need to slice across this way.

00:50And if we do, we're going to get something much, much more tender.

00:53And once we're clear on that...

00:55...we'll cut this into like four or five inch pieces.

00:57And since that last piece was already severed...

01:00...that one's going to be a little smaller, but that's fine.

01:03And by slicing in sections like this...

01:05...once cooked, we're going to be able to slice across the grain...

01:08...and the pieces that will sort of match the size and shape...

01:10...of our french fries.

01:11And as we work our way through this...

01:13...you'll notice it gets thinner towards...

01:15...the end.

01:16So those sections won't need as much cooking time.

01:19Or we can cook every...

01:20...everything for the same amount of time.

01:22And the people that like medium rare can eat the thicker pieces.

01:25And our friends that like it more well done...

01:27...can enjoy those thinner pieces.

01:29And that's...

01:30...that's it once the cutting of the meat is complete...

01:32...we will make our marinade...

01:34...which starts...

01:35...with a ridiculous amount of crushed garlic.

01:37Oh yeah, I'm talking like six to eight large cloves.

01:40And to that we will add some kosher salt...

01:43...one teaspoon per pound of meat...

01:45...as well as some freshly ground black pepper...

01:48...a few shakes of cayenne to stay...

01:50...in shape.

01:51And then we'll finish up with a little bit of white vinegar...

01:53...plus a little bit of vegetable...

01:55...oil.

01:56And once everything's in there...

01:57...we'll take our whisk...

01:58...and we'll give it a fast...

01:59...but...

02:00...thorough mixing.

02:01And once that's set...

02:02...will transfer in our meat...

02:04...and we will toss...

02:05...everything together...

02:06...until that meat is evenly coated...

02:08...and if I wasn't filming...

02:09...I'd...

02:10...I'd probably use my hands...

02:11...because that did take me a few minutes with the tongs...

02:14...but either...

02:15...way...

02:16...once that's set...

02:17...we'll go ahead and wrap it up...

02:18...and we will pop it in the fridge to make...

02:20...and marinate...

02:21...for a minimum of two hours...

02:23...but if you can...

02:24...I really think we should...

02:25...do this overnight...

02:26...which is exactly what I did...

02:28...and then the next day when we...

02:30...pull it out...

02:31...it's not gonna look good...

02:32...it's gonna look gray...

02:34...but that's okay...

02:35...and what we want to do at this point...

02:37...is take a spoon...

02:38...and scrape off any of the excess...

02:40...the garlic from the marinade...

02:41...and just push it over to the side of the plate...

02:43...and as you'll see...

02:44...we'll...

02:45...use that later...

02:46...to make the world's best garlic butter...

02:48...and that's it...

02:49...we'll simply pop that...

02:50...in the fridge until we need it...

02:52...and then once our meat's set...

02:53...and we're ready to rock...

02:55...we will transfer an entire two pound bag...

02:57...of frozen crinkle cut fries...

02:59...onto...

03:00...into a foil lined sheet pan...

03:02...oh and I should mention...

03:03...we're not supposed to cook two pounds at once...

03:04...on one...

03:05...one pan...

03:06...right...

03:07...we're only supposed to do half a bag on a pan...

03:08...but it's been my experience...

03:10...if you spread them out perfectly...

03:12...and you cook them about 10 minutes longer than the directions...

03:15...you end up with perfectly cooked crispy fries...

03:18...that we could enjoy right now...

03:19...but we're not going to...

03:20...since we still have to cook our steak...

03:22...and a couple other things...

03:23...so what I like to do is...

03:25...just let those sit...

03:26...and then pop them back in the oven for about 10 minutes...

03:28...right before we're about...

03:30...to serve...

03:31...and then for our next component...

03:33...we will add some diced onion and pepper...

03:35...to some olive oil in a skillet set over high heat...

03:38...and we'll toss in a pinch of salt...

03:40...and what we'll do is wait for these to start sizzling...

03:43...and once they do we'll cook them stirring...

03:45...for a couple minutes...

03:46...or until they start to take on a little bit of color...

03:50...and they start to sweeten and soften up a little bit...

03:53...and once we think those have cooked long enough...

03:55...we'll pull them off the heat...

03:57...and transfer them into a bowl...

03:59...and then we'll...

04:00...very carefully and precisely...

04:02...measure in about a tablespoon of vinegar...

04:04...and we'll give those a...

04:05...quick stirrer...

04:06...and not only is that going to make for a beautiful...

04:08...and delicious garnish for our...

04:10...steak fries...

04:11...but we've also flavored the pan a little bit...

04:13...in which we're about to cook our...

04:15...steak...

04:16...but before we do...

04:17...we'll melt a couple tablespoons of butter...

04:19...over...

04:20...heat setting somewhere between medium...

04:22...and medium-high...

04:23...and we'll go ahead and transfer in our...

04:25...our pieces of steak...

04:26...and I have no idea why I just flipped that one...

04:29...I guess I thought it...

04:30...would fit better...

04:31...I don't know...

04:32...oh and speaking of fitting...

04:33...I couldn't fit all the pieces in...

04:35...in this one pan...

04:36...so I'm gonna cook those other...

04:37...couple pieces later...

04:38...alright in real life...

04:39...if you're not...

04:40...not filming...

04:41...just use a couple pans...

04:42...and of course...

04:43...because we do have a variety of thickness...

04:45...we will be turning those thinner ones first...

04:48...since those are only gonna need...

04:49...a couple minutes...

04:50...for side...

04:51...oh and speaking of thinner pieces...

04:53...I didn't even realize this one was double-dued...

04:55...so I fixed that...

04:57...which then made that our thinnest piece...

04:59...which is why that...

05:00...that's the first one I pulled out...

05:02...and even though we're not doing this on high heat...

05:04...and a smoke...

05:05...and hot pan...

05:06...thanks to our marinade...

05:07...we're still gonna get some beautiful brown coloring...

05:10...and as far as doneness goes...

05:12...it's really tough to get a thermometer...

05:14...into these thin states...

05:15...so generally I'm just using the poke test...

05:18...and once the meat firms up in spring...

05:20...it brings back to the touch...

05:21...it's usually somewhere between medium rare...

05:23...and medium...

05:25...and the great thing about skirt steak...

05:27...besides the fact it's one of the juiciest cuts of steak...

05:30...and has a very pronounced beefy flavor...

05:32...as it stays very tender and juicy...

05:35...cooked anywhere between medium rare and medium wild...

05:38...right believe it or not...

05:39...even cooked...

05:40...well done...

05:41...it's still pretty juicy...

05:42...so please relax...

05:43...and just get it close...

05:45...and you'll see it's gonna work out beautifully...

05:48...and once our last steak is finished...

05:50...will reduce our heat to low...

05:52...and while our steak rests...

05:53...will transfer into reserve garlic...

05:55...and we will sizzle that in the pan...

05:57...for about 30 seconds or so...

05:59...and once that's been it...

06:00...accomplished...

06:01...we'll grab another chunk of butter...

06:02...and we'll go ahead and toss that in...

06:04...and we...

06:05...we'll stir it around until melted...

06:07...and once it is...

06:08...we're gonna have an incredibly flavorful garlic...

06:10...butter...

06:11...which we'll use to spoon over our steak and fries...

06:13...oh because I used...

06:15...with unsalted butter...

06:16...I am gonna add a pinch of salt here...

06:18...and that's it once the...

06:20...butter melts...

06:21...we are done...

06:22...and we will simply keep that in a warm spot...

06:24...for a couple of minutes...

06:25...while we finish our final component...

06:27...the world's best and easiest cheese sauce...

06:30...which is nothing more than some heavy cream...

06:33...to which we will add a little bit of...

06:35...pan and a pinch of salt...

06:37...and we'll set that over medium-high heat...

06:39...and we'll wait for it...

06:40...to boil...

06:41...which is only gonna take a minute or two...

06:43...so don't go anywhere...

06:44...because...

06:45...as you know...

06:46...cream loves to boil over...

06:47...and once that starts to rise up...

06:49...you're gonna want to give...

06:50...it a whisk...

06:51...and then all we need to do...

06:53...is let this cook and reduce for one minute...

06:55...at which point we're gonna transfer in our cheese...

06:58...and we will turn off the heat...

07:00...and we will start whisking...

07:02...and we won't stop whisking...

07:03...until all that cheese is perfect...

07:05...and quickly melted and emulsified in...

07:07...and in case you're wondering...

07:08...I used a combination of...

07:10...cheddar and pepper jack...

07:12...which I think works best...

07:13...but use what you want...

07:15...I mean you guys are...

07:16...after all the culinary elite...

07:17...of this new way to enjoy steak frites...

07:20...and while the sauce might look a touch thin...

07:22...at this point...

07:23...as it cools down over the next few minutes...

07:25...while we slice our meat...

07:26...it is gonna thicken up a little bit...

07:28...as you'll see in a few moments...

07:30...and that's it once our cheese sauce is done...

07:32...we'll go ahead and slice up our meat...

07:35...double checking we're going across the grain...

07:37...which would be slicing these pieces the long way...

07:40...and as you can hopefully see...

07:42...this meat is very very juicy...

07:44...and that's...

07:45...because skirt steak is a very well marbled meat...

07:48...and once that's sliced...

07:49...if you want to cut...

07:50...and cut it in half...

07:51...to make it a little more fork friendly...

07:52...go ahead...

07:53...but either way we'll go...

07:55...and slice up our meat...

07:56...and I'm sorry...

07:57...but I'm gonna have to stop here...

07:58...and take a taste...

08:00...which I'm happy to report...

08:01...was perfect in every way...

08:03...and that's it...

08:04...we'll pile up...

08:05...some hot fries in a bowl...

08:06...and top it with as much sliced steak...

08:08...as we want...

08:09...and I'll...

08:10...and we'll take our still warm garlic butter...

08:12...which is almost as much garlic as butter...

08:15...and we will spoon that over the top...

08:17...and once that's been applied...

08:18...we'll ladle over our cheese sauce...

08:20...which as promised...

08:21...has thickened up a little bit...

08:23...and then we'll finish up...

08:24...with that quick pepper...

08:25...and onion relish we made...

08:26...which yes...

08:27...is optional...

08:28...you could just chop up...

08:29...some pickled...

08:30...peppers from a jar...

08:31...or you could even spoon over...

08:32...your favorite salsa...

08:33...and that's...

08:35...that's it...

08:36...we'll finish up...

08:37...with some chopped Italian parsley...

08:38...which looks and tastes great...

08:39...but it also...

08:40...helps us digest the garlic...

08:42...and keeps our breath fresh...

08:44...which is good...

08:45...since I heard...

08:46...we might be playing...

08:47...spin the bottle later...

08:48...but anyway...

08:49...I grabbed a fork...

08:50...and went in...

08:50...for the official bite...

08:51...and that my friends...

08:52...if you're a fan of garlic fries...

08:55...or garlic steak...

08:56...or cheese fries...

08:57...or cheese steak...

08:59...if you enjoy...

09:00...any or all of those things...

09:02...you are gonna absolutely...

09:03...love this...

09:05...and yes of course...

09:06...if you want to waste...

09:07...time and effort...

09:08...and make your own...

09:09...homemade french fries...

09:10...go ahead...

09:11...but even if they come out...

09:12...perfect...

09:13...which they won't...

09:14...once we cover them with...

09:15...and juicy meats...

09:16...and creamy cheese sauce...

09:18...you're gonna lose...

09:19...most of that crispiness...

09:20...so personally...

09:21...I don't think it's worth it...

09:22...but that's your call...

09:23...oh and speaking of...

09:25...saving time...

09:26...technically the cheese sauce...

09:27...is also optional...

09:28...since you can just...

09:29...toss...

09:30...a handful of grated cheese...

09:31...over the hot fries...

09:32...but whether you make this...

09:33...as shown...

09:34...or do...

09:35...your own twist...

09:36...this is my new favorite...

09:37...way to eat...

09:38...steak and french fries...

09:39...and...

09:40...I really do hope...

09:41...you give it a try...

09:42...soon...

09:43...so please follow...

09:44...the links below...

09:45...for the...

09:45...ingredient amounts...

09:46...a printable written recipe...

09:48...and much more info...

09:49...as usual...

09:50...and as always...

09:53...enjoy...

09:55...as!!!!

09:56...s cop functions...

09:57...o..

09:58...COMMUNTE

09:58....

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10:05...

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