Smoked Steak Frites
Meat and potatoes is an iconic pairing, and nothing beats steak and crispy French fries, so I bring you this recipe for Smoked Steak Frites. I've talked about the reverse-smoke-sear method a lot, and I stand by it. Start by smoking your steak low and slow in the Alchemy smoker compartment and then sear it hot and fast on top on the flattop or live-fire grill. I guarantee you that you'll get a perfectly cooked steak every time, juicy and tender meat with a hit of smoke and a beautiful exterior bark that's full of flavour. I made mine with a fresh chimichurri to drizzle on top and some grilled onions. All you need for your frites is a russet potato and canola oil for frying, just season with salt while they're still hot and you'll have the perfect crispy fries to go with that steak. If you want to find out how to make my Smoked Steak Frites recipe keep reading, or jump to the full recipe.
Set smoker to 275F. Trim the fat off the picanha and score it in a diamond pattern.
Drizzle with apple cider vinegar and season well, on all side with Alchemy Steaks + Chops Rub, or salt and pepper.
Place the picanha in the smoker and smoke for 45 minutes.
Add a cast iron pan to the elevated grill rack and add about an inch of canola oil and let it heat up.
Slice the onion into rounds and add to the plancha with oil. Cook until nicely charred, flipping midway. Remove from the grill once done.
Cut the russet potato into thin frites, either by hand or using a mandolin.
Add to the hot oil and fry until golden brown and crispy, flipping occasionally.
Transfer the frites to a bowl once done and season with salt. Add the minced garlic, apple cider vinegar and olive oil and mix. Salt to taste.
Once the picanha is done smoking, remove from the smoker and cut into thick 1-1.5 inch steaks.
Place the picanha steaks on the grill to sear on both sides.
Thinly slice the steaks once they have had time to rest off of the heat.
To build your platter, place the steak down then the frites in the middle, stagger the grilled onions around the platter and then sprinkle the whole thing with the chimichurri.
And now for the full recipe...
Smoked Steak Frites
Serves 2-4 people
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients:
~4lbs Picanha
Alchemy Steaks + Chops Rub (or salt & pepper is fine)
1 red onion
Chimichurri:
4-5 tbsp apple cider vinegar
½ cup Italian parsley, chopped
3-4 cloves garlic, minced
¼ cup olive oil
Salt to taste
Frites:
1 russet potato
Canola oil for frying
Salt
How to Make Smoked Steak Frites
Set smoker to 275F.
Trim the fat off the picanha and score it in a diamond pattern. Drizzle with apple cider vinegar and season well, on all side with Alchemy Steaks + Chops Rub, or salt and pepper. Place in the smoker and smoke for 45 minutes.
Add a cast iron pan to the elevated grill rack and add about an inch of canola oil and let it heat up. Slice the onion into rounds and add to the plancha with oil. Cook until nicely charred, flipping midway. Remove from the grill once done.
Cut the russet potato into thin frites, either by hand or using a mandolin. Add to the hot oil and fry until golden brown and crispy, flipping occasionally. Transfer to a bowl once done and season with salt.
To make the chimichurri, finely chop the Italian parsley and drizzle with olive oil, continue to chop then place in a bowl. Add the minced garlic, apple cider vinegar and olive oil and mix. Salt to taste.
Once the picanha is done smoking, remove from the smoker and cut into thick 1-1.5 inch steaks, place on the grill to sear on both sides. Then thinly slice the steaks once off the grill and rested.
To build your platter, place the steak down then the frites in the middle, stagger the grilled onions around the platter and then sprinkle the whole thing with the chimichurri.
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