Bistro Steak Frites

Ingredients

• 2 Parsley Sprigs
• 1 Roma Tomato
• 1 Shallot
• 2 Flat Iron Steaks
• 2 oz Bonewerks Classic Veal
• Demi-Glace
• ⅔ oz Butter
• 1 ½ oz Gluten-Free Fat-Free
• Raspberry Vinaigrette
• 2 oz Baby Arugula
• ¾ oz Bleu Cheese
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: When slicing steak, we recommend finding the parallel lines of muscle fiber running down the meat (called the grain) and slicing perpendicular to them, cutting against the grain. This makes sliced steak easier to chew, since muscle fibers are already broken up for you. To promote even browning, be sure to flip potatoes halfway through cooking and rotate pan 180 degrees in case of “hot spots” Steak frites are considered by some to be the national dish of Belgium and France (both countries claim credit for its invention), and flat iron steak is the perfect cut for

2. 2

   Cook the Frites: Cut potatoes into ¼” sticks. Place on prepared in a single layer and bake 15 minutes. Remove from oven and flip fries to ensure even cooking. Rotate pan 180 degrees, return to oven, and bake 15-20 more minutes, or until browned and tender. Remove from oven, season with ½ tsp. salt, and set aside on baking

3. 3

   Make the Sauce: Add half the shallot to pan and cook 30-45 seconds, or until aromatic. Add ¼ cup water, increase heat to medium-high, and cook 1 minute to deglaze pan. Add demi-glace and cook 1-2 minutes, or until slightly thickened. Remove from heat and swirl in butter to thicken sauce further. Sauce should be just thick enough to coat back of a spoon, but be careful not to over-reduce the rich demi-glace. Season to taste with salt and pepper.

4. 4

   Prepare the Remaining Ingredients: While potatoes are baking, stem and mince pars- ley. Core Roma tomato and cut lengthwise into six wedges. Peel and mince shallot. Rinse steaks, pat dry, and season both sides with ½ tsp. salt and

5. 5

   Make Salad and Slice Steaks: Place dressing, tomatoes, and arugula in a mixing bowl and gently toss to combine. Season to taste with a ¼ tsp. salt and a pinch of pepper. After steaks have rested at least 5 minutes, slice into ⅓” slices

6. 6

   Heat a medium pan over medium heat. Add 1 Tbsp.: olive oil and steaks to hot pan and cook 4-5 minutes per side, or until well-browned and steaks reach a minimum internal temperature of 145 degrees. Remove steaks to a plate, loosely cover with foil, and return pan to medium heat. No need to wipe pan clean because residual fat and caramelized meat in pan help

7. 7

   Plate the Dish: Arrange salad and frites on a plate. Garnish salad with bleu cheese. Garnish frites with remaining shallot (to taste) and parsley. Pour sauce on plate and arrange sliced steak over sauce. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts with foil, be sure to generously twice in this recipe. Half are used in the sauce, and the remaining garnish the frites. • Shallots bring a slightly assertive onion-garlic flavor when used raw. Use to taste when garnishing frites. the recipe before you start–we promise it will be time