FLAT IRON Steak WITH Garlic Butter AND Fries

Let's Cook

1. Step 1.

   Place the steaks on a baking sheet or dish. In a small bowl, whisk together the olive oil, Worcestershire sauce, paprika, oregano, salt, and a few grinds of pepper. Rub the mixture into both sides of the meat. Set aside at room temperature for up to 1 hour or refrigerate up to overnight.

2. Step 2.

   To make the fries, cut the potatoes lengthwise into ⅜-inch-thick slabs, then stack the slabs and cut lengthwise into ⅜-inch-thick batons. Transfer to a large bowl and add enough cold water to cover, along with the vinegar and 2 tablespoons salt. Set aside at room temperature to soak for at least 1 hour, or refrigerate up to overnight.

3. Step 3.

   Meanwhile, make the garlic butter. Preheat the oven to 375°F. Place the garlic cloves on a piece of aluminum foil, drizzle with a little olive oil, and sprinkle with a pinch of salt. Close up the foil into a sealed pouch and bake until the cloves are soft, about 35 minutes. Squeeze the garlic out of the skins into a small bowl; discard the skins. Add the butter and, using a fork, smash the garlic and butter together until smooth. Stir in the parsley and season with salt. Transfer to a piece of waxed paper or parchment and roll into a log. Refrigerate until ready to serve, up to 4 days in advance.

4. Step 4.

   Line two large rimmed baking sheets with paper towels. Drain and rinse the potatoes in a fine-mesh sieve, then spread them onto one of the prepared baking sheets. Use another paper towel to blot the potatoes as dry as possible.

5. Step 5.

   Pour enough canola oil into a wide, deep saucepan to come 1½ inches up the side of the pan. Place over medium-high heat and warm the oil to 250°F on a deep-fry thermometer. Fry the potatoes in three or four batches, using a heatproof slotted spoon to gently stir them so they don’t stick, until cooked through but not browned, about 5 minutes. Adjust the heat as needed to maintain a steady 250°F. Transfer the cooked potatoes to the second baking sheet to drain. Repeat with the remaining potatoes. Set aside to cool.

6. Step 6.

   Prepare a charcoal or gas grill for direct cooking over medium-high heat (400 to 450°F). Brush the grates clean. Grill the steaks with the lid closed, turning once halfway through, until cooked to preferred doneness, 8 to 10 minutes total for medium-rare. Transfer to a cutting board and let rest for 5 to 10 minutes.

7. Step 7.

   While the steaks rest, finish the fries. Preheat the oven to 200°F. Set a wire rack in a rimmed baking sheet and place in the oven. Return the saucepan with oil to medium-high heat and warm to 375 to 400°F. Fry half of the potatoes, using a slotted spoon to gently stir, until crisp and golden brown, about 3 minutes. Drain on paper towels, sprinkle with salt, then transfer to the wire rack in the oven to keep warm. Repeat with the second batch.

8. Step 8.

   To serve, cut the steaks against the grain into ⅓-inch-thick slices. Divide among six plates and top each serving with some garlic butter. Pile hot fries onto each plate and serve at once.