Ingredients for 8 servings:
3 pounds steak: skirt, hanger*, tri-tip or boneless chuck
Kosher salt and black pepper
3 tablespoons vegetable oil
4 baking potatoes
6 tablespoons vegetable or cup olive oil, divided
Kosher salt and pepper
Steak: Remove the meat from the refrigerator one hour before serving. If the meat is more than 1" thick, carefully butterfly it. Season with kosher salt and freshly ground black pepper. Cover with plastic wrap and reserve.
Potatoes: Forty-five minutes before serving time, turn the oven on to 475 degrees and set a rack at the bottom of the oven. Peel the potatoes and cut each into even wedges (8 to 12 pieces depending on the size). Submerge the potatoes in hot water for 10 minutes. Drain the wedges and pat them dry.
Drizzle 5 tablespoons oil on a heavy baking sheet. Scatter on kosher salt and freshly ground pepper. Return the dried potatoes to a bowl and toss them with the remaining tablespoon of oil. Arrange the wedges on the oiled surface. Cover the pan with foil and bake for 5 minutes. Uncover and bake another 5 minutes or until the bottom side of the fries begin to brown. Turn the oven fries over and contine baking 5 - 10 minutes more until the fries are golden. Drain the fries on paper toweling. Season again with salt and pepper and serve immediately.
Steaks: While the fries are in the oven, heat a large skillet, with butter or oil. Wipe off the steaks and when the oil is almost smoking, add steak to skillet. Brown on both sides for 2 minutes for medium-rare (125 degrees); one minute longer if you want the steaks less red (130 degrees).
Remove the meat to a platter, cover loosely with foil and keep warm. Serve steaks with fries fresh from the oven.
* Paulina Market (3200 N. Lincoln) has hanger steak, frozen
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