So my brother has a much more natural cooking talent than I do. He’s able to throw stuff together and actually have it taste good, something that I still have a bit of trouble with (I prefer a concrete recipe 🙂 ). Anyways, he made a specialty pizza that he created this weekend and sent the recipe my way…I haven’t tried it yet but based on previous meals he’s made for me, I know it won’t disappoint! Plus, that picture makes me mouth water!! Here is his Steak Frites-za recipe, courtesy of Nik McIlwain! ENJOY 🙂
- You can make your own, I like to buy Papa Murphy’s premade crusts.
Sauce – Combine all ingredients, adjust seasoning to taste, and refrigerate until ready.
- 1.5 – 2 cups of buttermilk ranch
- 2 T finely chopped shallot
- 1 T dijon mustard
- 1 Tlemon juice
- 1 T vinegar (I used Jalapeno Balsamic Vinegar from that place in Des Moines (ALLSPICE if you’re wondering), but regular balsamic would be fine.))
- Fresh ground salt and black pepper to taste
- 1 – 2 medium yukon gold potatoes
- New York Strip or other strip steak
- 1 bag cheese (I like a blend that’s got Mozz, Provolone, Swiss, etc)
- 1/2 of a red onion
- Truffle oil
- 2 T finely chopped shallots
- 1 bunch chives (you can use green onions if you can’t find chives)
- Start by making your sauce, and then refrigerate. Then, bring a pot of water to boil and add your potatoes. Boil for about 10 minutes, then remove and allow to cool.
- Season both sides of the steak with salt and pepper, and sear in a pan for 4-5 min a side. DON’T MOVE IT! Let it sear and develop a nice crust on both sides with the salt and pepper. Once it’s seared, remove it and let it sit on a plate for about 10 min, again DON’T TOUCH IT!
- Add your sauce to the crust in a thin and even layer. Then add the cheese. Just dump the whole bag on there and spread it so it’s even. Slice your steak into thin layers, and assemble on the pizza (note: cooking the steak with the pizza will increase it’s doneness. If you want it rare, don’t add the steak until the very end of the baking.) Cut your red onion into half rings and assemble on the pizza. Then pop it in the oven, according to the temp and baking instructions for your crust. I recommend a pizza stone to get your crust nice and crispy.
- Now, heat some grapeseed oil or canola oil (a couple tablespoons) in a pan. Slice your potatoes into rounds, as thin as you can, and quickly fry them in batches in the oil. Be careful not to burn them, they’ll cook quick since they were boiled. As soon as you remove them from the pan, drop them into a mixing bowl with some salt, freshly chopped shallots, and truffle oil (about 2 tablespoons) and toss to coat. Make sure you do this right out of the pan, as the hot oil will allow the flavors to stick to the ‘tate.
- Once your crust is cooked and the cheese is bubbly, remove it from the oven and top it immediately with your potatoes and some chopped chives. Let it sit for 5 minutes and then cut and eat!