Posted by Corey Loftus on
Steak Frites Sandwich
- Cook Time: 45 Minutes
- Serves: 2
Directions
- Season your steak with a drizzle of Roasted Garlic Bachan’s and some of your favorite steak seasoning on both sides.
- Peel the Russet potatoes then thinly cut them to make shoestring fries. Soak them in ice water for 15-20 minutes to help remove starch. Note: drain and pat them dry before deep frying them.
- Place the steak on the smoker at 250°F for 30 minutes.
- While the steak smokes, hand chop all of the ingredients for the chimichurri. Combine all of the chimichurri ingredients in a medium size bowl then mix thoroughly and set aside until serving.
- Right before the steak reaches your desired doneness, sear it on both sides then remove it and let it rest for 10 minutes before thinly slicing against the grain. Note:Thinner slices will make for a more tender bite into the sandwich.
- Fry the shoestring fries in 350°F oil for 3-4 minutes, remove once golden brown then immediately salt.
- Toast the inside of the ciabatta rolls then assemble the sandwich: toasted ciabatta, sauce on the bottom bun, slices steak, chimichurri, string fries, melted cheese, sauce on the top bun then enjoy!
ingredients
• 16 oz Ribeye steak
• 1 tbsp Steak seasoning
• 2 large russet potatoes cut into shoestring fries
• 2 Square Ciabatta rolls
• 2 slices Provolone cheese
• 1 qt Oil for frying
Sauce
• ¼ cup mayo
• 2 tbsp Bachan’s Roasted Garlic Japanese Barbecue Sauce
• 1 tbsp smoked paprika
Chimichurri
• ½ cup parsley, finely chopped
• ½ cup cilantro, finely chopped
• 3 cloves minced garlic, finely minced
• ⅓ cup olive oil
• 2 tbsp red wine vinegar
• Juice from 1 lemon
• ½ tsp salt
• ½ tsp pepper
• ½ tsp red pepper flakes
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Serves: 2
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