by Sarah Steimer
For the pommes frites (French fries):
- 2 cloves garlic
- 3 tablespoons olive oil
- 2 large baking potatoes
- salt and pepper, to taste
- 1/2 tablespoon dried herbs de Provence
Bash the garlic cloves with the side of a knife and remove the skins. Roughly chop and place in a small, lidded container, along with the olive oil. Gently shake the container (with the lid on, of course) and let sit for several hours or a day so the garlic can infuse the oil.
Scrub the potatoes and cut into thin French fry slices. Soak the fries in cold water for about 2 minutes. Drain and refill, soaking for another 2 minutes. Repeat one last time.
Lay the fries on towels and pat dry. Place in a dry bowl and toss with 2 tablespoons of the garlic-infused oil and the herbes de Provence.
Place the fries on a Parchment paper-lined baking sheet in a single layer. I used two sheets — the less the fries touch, the better.
Roast at 400 degrees for 40-50 minutes, or until the fries are golden brown.
For the steak:
- 1 pound skirt steak
- 1/2 cup balsamic vinegar
- 2 tablespoons brown sugar
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- olive oil
Rinse and pat the skirt steak dry. Place in a large freezer bag. Add the vinegar, sugar, garlic and oregano. Seal the bag and shake carefully so the meat is surrounded by the mixture. Place in the refrigerator and let marinade for at least 15 minutes or up to one day.
Heat a large saute pan over medium-high heat. Once the pan is hot, add enough oil to just cover the bottom of the pan. Allow the oil to heat until just smoking. Carefully add the steak and cook for about 2-4 minutes on each side (this will give you about a rare to medium steak). Once cooked, place the meat on a cutting board and cover with foil. Let rest for 5 minutes so the juices can set. Slice against the grain and serve with the frites.
Makes 2-3 servings.