Steak Frites Sando

• total time: 1 hour 56 minutes

Ingredients

10 oz steak (285g), ribeye or sirloin

2 yellow onions

Salt & pepper, to taste

Olive oil

Butter

1 tbsp balsamic reduction (optional)

1/4 cup fresh chives, thinly sliced

2 russet potatoes

Neutral oil

1/4 cup parmesan cheese, grated

1 loaf of focaccia or ciabatta, sliced horizontally

For the Roasted Garlic Aioli:

6 tbsp mayonnaise

1/2 lemon juiced

2 heads of garlic for roasting

2 tsp black pepper

1 tsp Worcestershire sauce

Directions

Preheat the oven to 375°F (190°C) then generously season the steak with salt, then refrigerate it.

Slice the tops off two garlic bulbs. Drizzle them with olive oil and salt, wrap in foil, and roast in the oven for about 45 minutes, until softened and aromatic.

Thinly slice the onions. Melt 1 tbsp of butter with olive oil in a skillet over medium-low heat. Add the onions and stir occasionally until they are almost caramelized, about 20 minutes. Then, stir in the balsamic reduction and cook for another 5-10 minutes over low heat.

Peel, wash and scrub the potatoes. Slice the potatoes using a mandolin, then cut them vertically into very thin fries. Optionally allow them to soak for 30 minutes in cold water to remove excess starch.

Heat up a small pot of neutral oil. Once the oil has reached a temperature of (around 350-375°F / 175-190°C), fry for 3-5 minutes or until golden brown and crispy then drain on paper towels or a wire rack. Season with salt while they're hot.

Squeeze the roasted garlic from the skins and mash then make your aioli by simply combining it with mayonnaise, lemon juice, black pepper and Worcestershire sauce. On the side, finely chop your chives so they’re ready.

Take the steak out of the fridge, pat it dry with a paper towel, season as you wish. Heat 1 tbsp of neutral oil in a heavy-duty pan (cast iron or stainless steel) until it’s smoking hot. Sear your steak until a deep brown crust forms. Flip the steak, then add 2 tbsp of butter, and an optional rosemary and/or thyme sprig with a few extra garlic cloves. Baste continuously, cooking to your ideal doneness. Let the steak rest for at least 10 minutes before slicing.

Slice the loaf in half horizontally, then toast it in a pan with a little butter if desired.

Spread half the aioli on the bottom half of the loaf, then layer on the sliced steak, caramelized onions, a sprinkle of chives, the fries, and parmesan cheese. Spread the remaining aioli on the top half, then place it on top. Enjoy!