If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Here’s the move: cook a big chuck steak and use for this tonight. But tomorrow, turn it into a billion other things, like this Creamy Mushroom Pasta, or these crazy good Steak Breakfast Tacos.
Ingredients
Steak Frites
3 potatoes
Beef tallow or oil for frying
Kosher salt
Leftover grilled chuck
Horseradish aioli, see recipe below
Directions
Peel potatoes, cut into fries and soak 30 minutes in cold water
Heat beef tallow to 325
Drain and dry potatoes well
Cook 4 to 5 minutes until cooked through, but not browned - transfer to paper towels to drain
Turn oil up to 375, and cook potatoes until crisp and golden brown
Remove, let drain, then season with kosher salt
Serve with the sliced, grilled chuck and horseradish aioli
Horseradish Aioli
1/2 cup mayo
1 tablespoon prepared horseradish
2 teaspoons Dijon
1 clove garlic, minced
1 teaspoon lemon juice
Kosher salt
Parsley
Combine all ingredients in a small bowl and mix well to combine
