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Meat and potatoes. This is a phrase that is often used to describe something simple. However, for classic dishes (such as steak fries), it defines this dish.
The concept of thinly sliced crispy fries with roast beef seems simple, but the examples found in gastronomy taverns across the country are often disappointing. This is not the case with Omni La Costa (especially in Bar Traza), where executive resort chef Emily Brubaker can produce one of the best renditions of dishes I’ve ever tasted. Seriously, it’s been two months now, and it’s a beautiful light fries topped with a perfectly grilled skirt steak and red chili sauce that I can still taste in front of me.
You don’t have to recreate that dish in all glory to make steak fries at home. You just need to focus on the key details. Here, chef Brubaker leads you on the path of happiness of meat and pulp.
Meat is important
“I love skirts or hangers steaks,” the chef said. “Both are super delicious, tender and well bite. The hangers steak tastes clean and it’s as tender as the tenderloin, but it’s a lost hero in beef cuts, because most people don’t like using them, so it’s hard to find.”
Don’t fool the cutting of high-end beef, such as filet, ribeye or New York State beef, will only make the dishes better. It doesn’t work.
“Steak ice cream is a common dish and is popular because in many cases simplicity is perfect,” Brubaker notes. “Making it upscale is a waste of beautiful products.”
Foot fishing
The steak may be the beginning of the dish, but the auxiliary actor is potatoes.
“You can’t sleep on fries,” she said. “The perfect match [is what] Make plates. ”
Although the chefs admit that any crunchy French fries can do the job, she especially loves cutting shoelaces.
“I love their crunch factor and being able to grab a small piece of fries – the crunch in the middle is very good proportion to the creamy potato, and the steak is good.”
Only the grill can be made
Don’t overthink how to cook steak. Just make sure you have plenty of seasoning meat first – which means generously adding salt and pepper. And use a meat thermometer to make sure you remove the steak from the heat of 5 to 10 degrees below the desired temperature.
But seriously, always barbecue. That’s what chef Brubaker does.
“Charcoal, smoke and high heat capture the flavor and juice,” she said.
Enter the fryer
Just as the cooking method of steak is necessary, how you can make everything change by crisping the fries.
“Frying on lower calories will help reduce moisture and keep it crunchy,” she said.
To do a good job at home, she recommends using a small pot of oil, keeping the temperature between 300 and 325 degrees, and working in batches.
“She needs to be patient,” she added. “The best patience when frying is the best. ”
Bon Appetit!
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