Entree: France – Steak Frites with Hanger Steak (Steak and fries with hanger steak)

Serving Size: 2

Approximate Time

Prep 25 min

Cook 45 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 2 hanger steaks, approx. 8 oz (225 g) each, trimmed
- 1 1/2 tsp (7 g) coarse salt, divided
- 3/4 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil (for frying fries)
- 2 large russet potatoes, about 1 lb (450 g) total, peeled and cut into 1/3-inch (8 mm) fries
- 2 tbsp (30 ml) olive oil (for potatoes, if oven-roasting) or additional oil for frying
- 2 tbsp (28 g) unsalted butter
- 1 clove garlic, smashed
- 1 sprig fresh thyme (optional)
- 1 tbsp (3 g) chopped fresh parsley (for garnish)

Instructions

1. For fries: rinse cut potatoes, dry well, toss with 2 tbsp olive oil and 3/4 tsp salt if oven-roasting and bake at 425°F (220°C) turning until golden and crisp (25–35 minutes), or double-fry in 325°F (160°C) then 375°F (190°C) oil until crisp; while fries cook, heat a heavy skillet over high heat and season steaks with remaining 3/4 tsp salt and pepper.  
2. Sear steaks in a hot skillet with 2 tbsp butter, garlic and thyme 3–5 minutes per side for medium-rare (depending on thickness), rest 5 minutes, slice against the grain, serve with fries and pan juices or a knob of herb butter, and garnish with chopped parsley.