Steak Frites Sandwich
Steak Frites Sandwich for a delicious way to enjoy the best of steak and freshly fried French fries all in one bite!
Servings: 4 People
- 2 Russet Potatoes cut into fries
- Kosher Salt as needed
- 1 qt Beef Tallow
Garlic Horseradish Beefonnaise:
- Ciabatta Bread
- Sliced Cheese
Spray your steaks with South Chicago Packing Beef Tallow Spray and generously season with salt, pepper and garlic powder. Set in the fridge until ready to cook.
Preheat a fire for medium high heat (about 375F).
Add your steaks to the grill and cook for 3-4 minutes per side or until they are 120F.
Once the steaks are done, pull off and let rest for 10 minutes. Finally, slice your bread in half and toast it up over the fire.
Once rested, slice up your filets and keep warm until serving.
Begin slicing your potatoes with a mandolin to a thin fry shape. Set the sliced fries into an ice water bath.
Preheat a fire for medium high heat (about 375F). Add a dutch oven or a deep skillet to the fire to preheat.
Add enough South Chicago Packing Beef Tallow to the skillet to be 1.5” high and heat up till 350F.
Carefully add your thin cut fries to the oil to fry for only 2-3 minutes until golden brown. Do this in batches so as not to overcrowd the skillet.
Finally, pull the fries out and pat dry. Season with kosher salt and keep warm until serving.
Sandwich & Sauces:
Add all your ingredients to a bowl for the Garlic Horseradish Beefonaisse and blend with an immersion blender until smooth. Set in the fridge until serving.
For the sandwich, start with some of the Garlic Horseradish Beefonaisse, sliced steak, chimichurri, handful of fries, melted cheese and more beefonaisse on the top bun. Serve and enjoy!
Serving: 4g | Calories: 2535kcal | Carbohydrates: 25g | Protein: 28g | Fat: 269g | Saturated Fat: 202g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 45g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 2744mg | Potassium: 848mg | Fiber: 3g | Sugar: 1g | Vitamin A: 163IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 4mg