Lunch: Steak Frites

Ingredients

Red wine
Vegetable oil
Garlic
1 6-ounce hanger steak
Salt and freshly ground black pepper
Fresh cut Idaho potatoes, soaked overnight in water
Oil, for frying
Veal demi-glaze, for serving
Sauteed vegetables, such as zucchini, squash, red pepper and French beans, for serving

Instructions

Add 2 parts red wine, 1 part vegetable oil and 1 part garlic to the pitcher of a blender and puree. Marinate the steak in the mixture for 48 hours. Preheat the grill. Sprinkle the steak with salt and pepper and cook on the hot grill to desired doneness. Heat the deep fryer to 275 degrees F. Blanch the potatoes in the oil and cool to room temperature. Raise the frying oil to 375 degrees F and fry the cooled potatoes until golden brown. While hot, toss the fries with salt. Slice the steak against the grain, top with some of the demi-glaze and serve the steak with the fries and sauteed vegetables. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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