Steak Frites Sandwich

🔥 Ultimate Steak & Fries Sandwich with Garlic Horseradish Beefonnaise

🥩 Ingredients

Steak:

• 2-3 NY Strip Steaks

• 1.5 tbsp Kosher Salt

• 1.5 tbsp Black Pepper

• 1.5 tbsp Garlic Powder

• South Chicago Packing Beef Tallow Spray

Fries:

• 2 Russet Potatoes (cut into thin fries)

• Kosher Salt (to taste)

• 1 qt Beef Tallow

Garlic Horseradish Beefonnaise:

• 2-3 Egg Yolks

• 3-4 Garlic Cloves

• ¼ cup Beef Tallow (warmed)

• 1 tbsp Horseradish

• 1 tbsp White Vinegar

• 1 tbsp Dijon Mustard

• 1 tsp Lemon Juice

Sandwich Assembly:

• Ciabatta Bread

• Sliced Cheese (your choice – provolone, white cheddar, etc.)

• Chimichurri

• Garlic Horseradish Beefonnaise

• Steak slices

• Fresh Fries

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👨‍🍳 Instructions

Steak:

1. Spray steaks with beef tallow and season with salt, pepper, and garlic powder.

2. Refrigerate until ready to cook.

3. Preheat grill/fire to 375°F.

4. Grill steaks 3-4 mins per side until internal temp hits 120°F.

5. Rest steaks for 10 minutes before slicing.

Fries:

1. Slice potatoes thin using a mandolin; soak in ice water.

2. Heat beef tallow in skillet to 350°F.

3. Fry in batches for 2-3 minutes until golden brown.

4. Drain and season with kosher salt.

Beefonnaise:

1. Blend all ingredients until smooth using an immersion blender.

2. Chill in fridge until ready to use.

Sandwich Assembly:

1. Toast ciabatta bread.

2. Layer beefonnaise, steak slices, chimichurri, fries, melted cheese, and more beefonnaise.

3. Close it up, serve, and devour.