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FOWhat The Heck Should I Make For Dinner?! 🍽️
Episode 1 ✨ Steak “Frites” with NY strip steak, smashed garlic potatoes and a creamy garlic aioli
Here’s what you need:
Steak
2 12 oz NY strip steaks
2 tbsp olive oil
4 garlic cloves, smashed
2 tbsp salted butter
Salt and pepper to taste
Smashed Potatoes
1 1/2 lbs baby potatoes
1 tbsp garlic powder
2 tsp onion powder
1 tsp sea salt
2 tbsp olive oil
Parsley and grated Parmesan for serving
Garlic Aioli
2/3 cup mayo
2 garlic cloves, grated
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp fresh black pepper
Place your potatoes in a pot of cold, salted water. Bring to the boil then simmer, uncovered, until fork tender, about 15-20 minutes. Drain and transfer back to the pot and cover, to allow to steam dry completely, about 5 minutes.
Meanwhile place your steak on the counter to bring to room temp. Pat dry and season liberally with salt, let sit for 30 minutes up to 2 hours.
Preheat your oven to 400F. On a large baking tray lined with parchment paper, place the potatoes and flatten with the bottom of a glass. Do not overcrowd, use 2 sheets if needed. Sprinkle on the garlic powder, onion powder and salt, then drizzle generously with olive oil. Roast for 35-45 minutes, flipping about 25 minutes in, until crisp and golden. Add more oil after flipping if needed. Top with parsley, sea salt and grated parmesan to serve.
With 10 minutes left on the potatoes, cook the steak.
Season with pepper, then heat a cast iron skillet with oil over high until smoking. Sear the steak on the edge to render the fat then place down in the pan letting it cook for 2 to 3 minutes undisturbed. Turn heat to medium, flip and add the butter and garlic, cooking for 2-4 minutes, while basting with a spoon once the butter begins to bubble, to desired doneness. For medium rare, remove when internal temp reaches 130F then let rest for 10 minutes before slicing against the grain.
(makes ~3-4 servings, assuming 6-8 oz steak per person)
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