Entrée: United States – Sirloin Steak with Fries

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 30 min

Cook 8 min

Additional 10 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 10 oz (280 g) sirloin steaks
Salt and freshly ground black pepper, to taste
2 tbsp (30 ml) vegetable oil
2 tbsp (30 g) unsalted butter
1 clove garlic, minced
2 sprigs rosemary
4 medium russet potatoes, peeled and cut into fries
4 cups (960 ml) vegetable oil, for frying

Show original ingredient measurements

2 10 oz / 280 g sirloin steaks
Salt and freshly ground black pepper, to taste
2 tbsp (30 ml) vegetable oil
2 tbsp (30 g) unsalted butter
1 clove garlic, minced
2 sprigs rosemary
4 medium russet potatoes, peeled and cut into fries
4 cups (960 ml) vegetable oil, for frying

Instructions

1. **Preparing the Fries:**
   - Soak the cut potatoes in cold water for about 30 minutes to remove excess starch. Drain them thoroughly and pat dry with a towel.

2. **Frying the Fries:**
   - Heat the vegetable oil in a deep fryer or heavy pot to 325°F (163°C). Fry the potatoes in batches for about 5 minutes until soft but not colored. Remove and drain on paper towels. Increase the oil temperature to 375°F (190°C).

3. **Searing the Steak:**
   - While the oil heats, season the sirloin steaks with salt and pepper. Heat the vegetable oil in a separate skillet over medium-high heat. Sear the steaks for 3-4 minutes on each side, until browned. Add the butter, minced garlic, and rosemary. Baste the steaks with the butter mixture for about 1-2 minutes.

4. **Resting and Final Frying:**
   - Remove the steaks from the heat and let them rest. Fry the potatoes again at 375°F (190°C) until golden and crispy, about 1-2 minutes.

5. **Serving:**
   - Serve the sirloin steaks hot with the crispy fries on the side, garnished with a sprinkle of kosher salt and additional rosemary if desired.