Hanger Steaks & Fries with Parsley & Garlic Aioli
Prep time 10 minutes
Cook time 20 minutes
Serves 4
Steaks & Fries
2 pounds hanger steaks or sirloins
2 quarts frying oil (beef tallow is my favorite)
4-5 medium-large russet potatoes (3-4 pounds)
4 tablespoons butter, divided
Salt and pepper to taste
2-3 sprigs rosemary
Parsley & Garlic Aioli
1 cup mayo
1 clove garlic
1/2 cup fresh parsley (loosely packed)
Juice of half a lemon
Salt and pepper to taste
- Bring steaks to room temp about an hour before cooking (optional, but creates a more even cook).
- Bring cooking oil to 350 degrees. While oil is heating, slice potatoes into long French fry shapes.
- Once oil reaches temp, drop in the cut potatoes carefully. Fry in 2 batches. If the oil isn’t hot enough, the fries will take up to 30 minutes. Make sure you are at 350 degrees before dropping the potatoes into the oil/fat.
- Bring a skillet to medium-high heat and melt 2 tablespoons butter in the pan. Lay your steaks into the hot butter and season liberally with salt.
- Fry until you reach desired temperature. For medium, I roasted these steaks about 15-18 minutes.
- During the last 3-4 minutes, add herbs and more butter to the pan. Continue flipping steaks. Remove from heat and allow to rest as you finish up the fries.
- Once fries are golden, remove from the oil and place into a shallow paper towel-lined dish. Sprinkle with salt and repeat until all fries are golden.
- Whirl up aioli ingredients in the food processor and serve! You’ll be ready to serve the steak and first batch of fries while the other batch finishes cooking. Enjoy!