Steak and Fries with Garlic Soy Sauce

Instructions

1. 1

   Preheat the oven to 220°C/425°F, with racks in the upper and lower thirds. While it heats, finely chop the onion, mince the garlic, slice the chili and chop the parsley. Squeeze the lemon. Mix the cornstarch with 30 ml of the measured water in a small cup.

2. 2

   On a separate board, pat the steak dry and cut it into roughly 2.5 cm pieces. Toss with 2 tbsp olive oil, 2 tbsp soy sauce and the paprika. Wash your hands and clean the knife, board and any surfaces that touched raw beef.

3. 3

   Spread the frozen fries in a single layer across two approximately 33 × 45 cm rimmed baking trays. Bake for 25–30 minutes, turning the fries and swapping the trays halfway through, until golden and hot throughout; the center should reach at least 74°C/165°F. Prepare the steak and sauce while they bake.

4. 4

   Heat a 30 cm skillet over medium-high heat for 2 minutes. Add 1 tbsp olive oil and half the steak with its coating. Sear for 4–6 minutes, turning occasionally, until browned and the thickest pieces reach 63°C/145°F. Transfer to a clean plate. Repeat with the remaining 1 tbsp oil and steak, allowing each batch to rest for at least 3 minutes. Do not reuse the raw-steak plate without washing it.

5. 5

   Reduce the skillet heat to medium. Add the onion to the oil remaining in the pan and cook for 4–5 minutes, stirring, until softened. Add the garlic and cook for 30 seconds.

6. 6

   Add the remaining 2 tbsp soy sauce, the remaining 220 ml water and all the lemon juice. Scrape up the browned bits. Stir the cornstarch mixture again, pour it into the simmering sauce and cook for 2–3 minutes, stirring, until lightly thickened. If the fries need longer, keep the sauce over low heat.

7. 7

   Once the fries are ready, return the rested steak and its juices to the skillet. Toss over medium heat for 30–60 seconds to coat, then remove from the heat.

8. 8

   Transfer the steak and sauce to a clean 5-liter serving bowl. Add the hot fries, chili and parsley, then gently fold together just until coated. Divide among four plates and serve immediately, before the fries soften.