Dirty Martini-Inspired Steak Frites Recipe
Prep Time:
45 minutes
Cook Time:
40 minutes
Servings:
4 Servings
Ingredients
  • 3 large russet potatoes, peeled
  • 1 quart canola oil, for frying
  • 1 teaspoon salt
  • ¼ cup finely chopped parsley
  • ¼ cup grated parmesan
  • ¼ cup vermouth
  • ¼ cup olive oil
  • 2 tablespoons olive brine
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 2 pounds bavette, hanger, or coulotte steaks
  • 5 ounces blue cheese crumbles
  • ½ cup yogurt
  • ½ cup buttermilk
  • ¼ cup pitted green olives, or about 8 olives
  • 1 tablespoon olive brine
  • 1 garlic clove
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
Directions
  1. Slice the peeled potatoes into thin shoestring French fries.
  2. Place in a bowl and cover with water for 30 minutes.
  3. In the meantime, make the marinade. Whisk together the vermouth, olive oil, olive brine, Dijon mustard, and 2 cloves minced garlic in a bowl.
  4. Add steaks to a shallow dish or bag and cover with the vermouth marinade. Marinate for 30 minutes.
  5. Make the blue cheese dressing: To a food processor, add the blue cheese, yogurt, buttermilk, olives, olive brine, garlic clove, salt, and pepper.
  6. Pulse until mostly smooth, then set aside.
  7. Cook the fries: Heat the canola oil in a cast iron skillet or Dutch oven to 350 F over medium heat.
  8. Drain the fries from the water and completely dry them. Once completely dry, add the fries to the hot oil and fry until golden, about 5 minutes, working in batches.
  9. Remove the fries and drain on a paper-towel lined sheet tray.
  10. Increase the heat of the oil between 375 to 400 F. Working in batches again, return the fries to the oil and fry until golden, about 2 minutes per batch.
  11. Drain on a paper-towel lined tray. Salt while still warm with the 1 teaspoon salt (or to taste), then toss with parsley and parmesan.
  12. Heat a light layer of canola oil in a cast iron skillet over medium heat until very hot, but not smoking.
  13. Remove the steaks from the marinade, shake off excess, and add to the hot skillet. Cook until browned on either side, about 3 minutes per side.
  14. Remove the steak from the skillet and let rest on a plate for 5 minutes before serving.
  15. Slice the steaks and drizzle with the blue cheese olive dressing. Serve alongside the french fries.