Steak Frites

Steak frites is a timeless French classic, and this version brings a modern edge with my rich Parisian sauce and perfectly cooked sirloin. Using quality Aussie beef and crisp, golden frites, it’s a simple dish elevated through technique and balance.

Ingredients

Steak
200g skirt steak
1 tbsp rapeseed oil
sea salt, to taste

Frites
4 large Maris Piper potatoes, peeled and washed (cut into 6mm julienne)
sea salt, to taste

Parisian Sauce
50g banana shallots, sliced
250g unsalted butter
1 chervil bunch, leaves and stalks
50g flat parsley, leaves and stalks
20g confit garlic
40g anchovy fillets (Ortiz), drained
2 St Ewe egg yolks
1 tsp Dijon mustard

To Serve
romaine lettuce head
blood orange vinaigrette

Method

Remove the skirt steak from the fridge 30 minutes before cooking so it comes to room temperature. Light your BBQ and allow the coals to burn until grey and glowing. Brush one side of the steak with rapeseed oil and place it oiled-side down onto the grill. Season the exposed side generously with sea salt and grill for 3 minutes. Flip, season lightly again and cook for a further 2 minutes. Rest somewhere warm for 4 minutes.

For the frites, place the peeled potatoes into a pot of salted cold water and bring to the boil. Par cook until a knife slips easily into the outer layer but still meets slight resistance in the centre. Drain in a colander and gently shake to rough up the outside — this helps them crisp. Transfer to an air fryer and cook for 15 minutes or until golden and crunchy.

To make the Parisian sauce, place the sliced shallots into a pan with 70g of the butter and melt gently. Stir in the remaining butter, allowing it to fully melt. Add the chervil, parsley, confit garlic and anchovies and warm everything through. Transfer the mixture to a Vitamix and blend until smooth. Return the pan to the stove. In the same Vitamix jug, add the egg yolks and Dijon mustard and blend briefly, then slowly stream in the warm herb butter mixture to emulsify. Keep warm or store for service.