Steak Frites with Parisian Sauce

Serves 4

Time 1 hour

Ingredients

200g skirt steak 

4 large potatoes

Romaine lettuce head 

Blood orange vinaigrette 

Parisian Sauce

50g shallots

250g butter, salted

1 bunch chervil

50g parsley, flat

20g confit garlic

40g anchovy fillet

2 egg yolk

1 tsp Dijon mustard

Bloody Orange Vinaigrette

30ml blood orange vinegar 

1 egg yolk 

15g Dijon mustard

1 lemon 

1 whole roasted garlic

150ml extra virgin olive oil 

2g sea salt 

Method

For your steak, it’s important to remove it from the fridge at least 30 minutes before cooking. Light your bbq and leave the coals until they are glowing and grey. When the coals are ready, brush one side the of the steaks with a little rapeseed oil and place brushed side down on the grill. 

Season the showing side generously with salt and grill for 3 minutes. Flip the steak over, add a light sprinkling of salt and continue grilling for a further 2 minutes. 

Allow to rest somewhere warm for 4 minutes.

If you're using a grill pan, heat it over medium-high heat until it's hot.

Brush one side of the steaks with a little rapeseed oil and place the oiled side down on the grill pan. Season the top side generously with salt. Grill for 3 minutes, then flip the steak over, sprinkle lightly with salt, and continue grilling for another 2 minutes.

After grilling, let the steak rest in a warm place for 4 minutes before serving.

For the fries, peel and wash your potatoes. Bring them to the boil in salted water and par cook them until the knife slips in the outside but there is still a little resistance in the middle. Julienned the potatoes to 6 mm fries. When you strain them off in your collider let the outside ruffle a bit, this will enable you to get a crispier chip. Place in the air fryer and cook for 15 minutes until crispy.

For the Parisian sauce, slice shallots, place in a pan with 70g butter, melt, evenly combine. Add the rest of butter, melt. Add herbs (with stalks), anchovies, mix, heat again. Place into a blender and blend. Place back into pan. Using the same blender container add three eggs together with the mustard, blend. Slowly add the green herb mix to emulsify. Store for service.

For the vinaigrette, in a metal bowl mix the egg yolk, mustard, garlic, vinegar and freshly squeezed lemon juice.​ Add the olive oil, evenly combine.​ Season with salt.