Ingredients

For The Steak

• 442.5 g / 1 lb skirt steak

• As needed salt

• As needed black pepper

• As needed high smoke point oil

• 4 tbsp / 56 g butter

• 3 cloves garlic

• As needed sprigs of rosemary and thyme

For The French Fries

• 9 Yukon Gold potatoes

• As needed water

• 6 tbsp / 90 ml vinegar

• 3 tbsp / 54 g salt

• As needed cooking oil

• To taste salt

• 3 tbsp chopped parsley

For The Peppercorn Sauce

• 1 shallot, finely chopped

• 1.5 tbsp freshly ground black pepper

• ¼ cup / 60 ml brandy

• ¾ cup / 180 ml beef stock

• ¼ cup / 60 ml heavy cream

• 2 tbsp / 28 g cold butter

Additional Notes

• Timing is Everything: Time your steps as well as you can so everything finishes roughly at once. Both steak and fries wait for no one and need to be eaten fresh.

• Potato Choice: I used Yukon Gold because that’s what I had on hand, but Russet potatoes would probably be better for achieving that classic fry texture.

• Steak Choice: I used Skirt Steak because it's what I had, but feel free to use whatever cut you prefer. Just keep in mind that thinner cuts like skirt don't need an oven finish.

• The Double Freeze: Do not skip the freezer steps. Freezing twice is what removes the moisture and shocks the starch, ensuring the fries are crunchy on the outside and soft inside.

• Slicing: Always slice skirt steak against the grain at a 45-degree angle to keep the meat tender.

• Sauce Prep: Using the steak pan adds extra flavor from the browned bits (fond), but using a separate pan is a valid move if it helps you manage your timing better.

Method

1. Prep Steak: Season the skirt steak thoroughly with salt and black pepper. Place it in the fridge to chill while you work on the potatoes.

2. Prep Potatoes: Cut the Yukon Gold potatoes into 1/2-inch thick fries.

3. Parboil: In a large pot of water, add the vinegar and 3 tbsp salt. Boil the fries for 10–12 minutes until they are tender and almost at the point of breaking.

4. First Chill: Drain the fries and place them in the freezer for 30–45 minutes until completely cold and the surface is dry.

5. First Fry: Heat cooking oil to 140°C / 285°F. Deep fry the potatoes for 10 minutes.

6. Second Chill: Return the fries to the freezer for another 30 minutes to cool back down completely.

7. Sear Steak: Take the steak out of the fridge and ensure the surface is dry. Heat a cast iron skillet over high heat with oil until ripping hot. Sear the skirt steak for 1.5–2 minutes per side.

8. Baste: Add 4 tbsp butter, 3 garlic cloves, and the herbs to the pan. Baste the steak for about 1 minute.

9. Rest: Remove the steak from the pan and let it rest for at least 5 minutes.

10. Peppercorn Sauce: In the same pan (or a separate pan for timing), add the shallot and about 1 tsp of the freshly ground black pepper. Deglaze with the brandy. Add the beef stock and reduce by half. Stir in the cream and the remaining pepper and reduce again until thickened. Finish by whisking in 2 tbsp of cold butter.

11. Final Fry: While the steak rests, increase the oil heat to 190°C / 375°F. Fry the potatoes a second time until golden and crispy.

12. Finish: Immediately season the fries with salt and parsley.

13. Serve: Slice the steak against the grain and serve with the hot fries and peppercorn sauce.