When it comes to timeless meals that hit the sweet spot of indulgence and simplicity, flat iron steak frites holds a special place. This iconic dish, a match made in culinary heaven, combines tender steak and crispy fries to create a dining experience that is both comforting and elegant. Whether you’re a seasoned home chef or new to cooking, mastering this meal provides a sense of accomplishment and delight for any occasion.
What Are Flat Iron Steak and Frites?
The Star of the Dish: Flat Iron Steak
Flat iron steak, also known as butler’s steak or oyster blade steak in some regions, comes from the shoulder cut of the cow. Praised for its marbling and tenderness, it’s a more affordable alternative to cuts like ribeye or filet mignon but doesn’t compromise on flavor. With the right preparation, this cut of beef delivers juicy, flavorful bites that are sure to please meat lovers.
Frites Defined
Frites, the French word for fries, are thin, crispy potato sticks, often double-fried to achieve a perfect golden crisp. While they might resemble the fries you’re used to, preparation techniques elevate them to a refined dish. Paired with the rich umami of the steak, frites become more than sidekicks—they’re an essential part of this meal.
Why Make Flat Iron Steak Frites at Home?
While this dish is a staple in French bistros, making flat iron steak frites at home has its own charm. Here are some reasons why:
- Cost-Effective: Dining out can at times be expensive, especially for steak dishes. Cooking at home allows you to enjoy restaurant-quality food on a budget.
- Customizable: Creating the dish yourself means you can tweak it to match your taste preference—rare, medium, or well-done steak; lightly salted frites or liberally seasoned ones.
- Fun and Rewarding: From prepping to serving, cooking this dish can be a satisfying experience, especially once you see family and friends enjoying it.
Ingredients for Flat Iron Steak Frites
You’ll need simple, high-quality ingredients to prepare this dish:
For the Flat Iron Steak
- Flat iron steak (1–1.5 pounds, depending on servings)
- Salt and freshly ground black pepper
- Olive oil or butter for searing
- Optional finishing touch: garlic, rosemary, or thyme to add flavor during cooking
For the Frites
- Russet potatoes (2–3 large ones)
- Vegetable oil or peanut oil for frying
- Salt to season
- Optional garnish: parsley
For the Optional Sauce
- Béarnaise, peppercorn, or garlic butter sauce to drizzle over the steak
How to Prepare Flat Iron Steak Frites
Step One: Prepping the Potatoes
The first part of perfecting flat iron steak frites is mastering thin, crispy frites:
- Peeled and Sliced: Peel the potatoes and cut them into thin sticks, about 1/4-inch thick.
- Rinse and Dry: Rinse the sliced potatoes under cold water to remove excess starch, ensuring a crispier fry. Pat dry thoroughly with a kitchen towel.
- Frying Twice: Heat your oil to around 325°F. Fry the potatoes in batches for about 3–4 minutes, removing them before they brown. Increase the heat to 375°F and fry again until golden and crispy.
Season the frites with salt and, if desired, garnish with fresh parsley for extra flavor.
Step Two: Cooking the Flat Iron Steak
Cooking a juicy steak is about striking the right balance between heat and timing:
- Season Generously: Before you cook, bring the steak to room temperature and season both sides generously with salt and pepper.
- Sear to Perfection: Heat a skillet over high heat and add oil or butter. Sear the steak for 3–4 minutes per side, depending on your desired doneness. To add depth, toss in garlic and fresh herbs like rosemary during the searing process, basting the steak with the melted butter or oil.
- Rest Before Serving: Once cooked, allow the steak to rest for 5–10 minutes to retain its juices.
Step Three: Sauce or No Sauce?
While flat iron steak frites shine on their own, a sauce adds a layer of luxury. Béarnaise and peppercorn sauce are classic pairings, but something simple like garlic butter works wonders too. The choice is yours!
Tips for the Best Flat Iron Steak Frites
Even with simple ingredients, a few extra tips can make this dish unforgettable:
- Use Quality Ingredients: A great dish starts with great ingredients. Choose a well-marbled flat iron steak and fresh potatoes for top-notch frites.
- Oil Temperature Matters: Maintain steady oil temperatures during frying for crispy and delicious fries.
- Don’t Skip Resting: Resting the cooked steak avoids losing those incredible juices that make the meat tender.
- Knife Skills for Frites: Uniformly cut potatoes mean evenly cooked fries. Invest time in precision for top-tier results.
Pairing Suggestions for Flat Iron Steak Frites
The beauty of flat iron steak frites lies in its versatility as a hearty meal. But a well-paired drink or side dish can enhance its appeal even more:
Drinks
- Wine: A full-bodied red wine like Cabernet Sauvignon or Malbec pairs fantastically with the rich flavors of flat iron steak.
- Beer: A dark ale or a crisp pilsner contrasts beautifully with the steak’s umami and the saltiness of frites.
Side Dishes
- Salads: A light arugula salad with lemon vinaigrette can balance the heaviness of the steak and fries.
- Vegetables: Simple roasted asparagus, green beans, or sautéed mushrooms make a complementary side.
Why Flat Iron Steak Frites Deserves a Spot in Your Meal Rotation
The charm of flat iron steak frites lies in its universal appeal. It’s an impressive dish for date nights, dinner parties, or even a quiet weekend meal at home. The combination of a juicy steak and crispy fries offers a decadent yet approachable experience that will always leave you looking forward to the next bite.
Concluding Thoughts
Flat iron steak frites is more than just a dish; it’s a celebration of simplicity and flavor. With relatively easy steps and basic ingredients, you can recreate this bistro classic in your very own kitchen. Whether you prefer it with a side of béarnaise or just a sprinkle of salt, this meal is guaranteed to satisfy. With a bit of practice and these tips, you’ll soon master the art of this timeless pairing and make it part of your culinary repertoire.
