Smoked Steak Frites
Rated 5.0 stars by 1 users
2 to 4 people
Steak frites is such a classic. If you didn't know, it's French for steak and fries. What sets this steak frites recipe apart is that it calls for picanha steak, a cut of meat originally popularized in Brazil and Argentina. You might also know picanha as a sirloin cap and it's known for it's nice marbling, fat cap and amazing tenderness and rich flavour. The picanha is first cooked in the smoker for a beautiful and light smoky flavour, then taken out and cut into steaks and seared on the grill for a nice crust and char. Served with thin frites, fried up to a perfect golden colour and crispy, charred onions and a fresh chimichurri to bring it all together. Make this dish for an easy weeknight meal, or for guests and wow them with this delicious smoked steak frites platter.By:
Chef Matt Basile
Alchemy Steaks + Chops Rub
1 red onion
4-5 tbsp apple cider vinegar
½ cup Italian parsley, chopped
3-4 cloves garlic
¼ cup olive oil
Salt to taste
1 russet potato
Canola oil for frying
Set smoker to 275F.
Trim the fat of the picanha and score it in a diamond pattern. Drizzle with apple cider vinegar and season well, on all side with Alchemy Steaks + Chops Rub. Place in the smoker and smoke for 45 minutes.
Add a cast iron pan to the elevated grill rack and add about an inch of canola oil and let it heat up. Slice the onion into rounds and add to the plancha with oil. Cook until nicely charred, flipping midway. Remove from the grill once done.
Cut the russet potato into thin frites, either by hand or using a mandolin. Add to the hot oil and fry until golden brown and crispy, flipping occasionally. Transfer to a bowl once done and season with salt.
To make the chimichurri, finely chop the Italian parsley and drizzle with olive oil, continue to chop then place in a bowl. Add the minced garlic, apple cider vinegar and olive oil and mix. Salt to taste.
Once the picanha is done smoking, remove from the smoker and cut into thick 1-1.5 inch steaks, place on the grill to sear on both sides. Then thinly slice the steaks once off the grill and rested.
To build your platter, place the steak down then the frites in the middle, stagger the grilled onions around the platter and then sprinkle the whole thing with the chimichurri.