A Few Of My Favorite Things... Steak Frites with Arugula & Watercress Salad....

Steak, Garlic-Herb Fries, Arugula & Watercress Salad with Dijon Aioli  

"A Few Of My Favorite Things" is a song that moves me whole heartedly, and while the rendition displayed in "The Sound Of Music" is incredible, to me there is nothing like listening to John Coltrane's version on a rainy day.  If you have had this pleasure , I'm sure that you will feel the same way.  Today's entry is not about "crisp apple strudels" nor "schnitzels with noodles",which are clearly two of Julie Andrew's favorite things.  Todays entry is all about two of "My" favorite things; steak and potatoes.

On the menu today:  Steak Frites with Watercress & Arugula Salad.

Beef is truly one of my favorite proteins to eat, cook and enjoy, with steak being by far the most enjoyable for me from the many types or cuts of beef.  While there are differing cuts, from sirloin to skirt steak with many more between, for my Steak Frites I prefer to use either sirloin or skirt steak.  Both cuts go well with french fries and a simple salad. There are plenty of restaurants that serve this dish by the hundreds and I can tell you when it's done right, it's hard to beat.

Today we will make aioli for our fries but we'll toss them in garlic, kosher salt and herbs as soon as they come out of the fryer. The steak will be pan seared and finished in the oven. Finally, the arugula and watercress salad will balance out the meal and will have a simple balsamic vinaigrette dressing.

Dijon Aioli

For today's meal we will need the following:

• Steak (sirloin, skirt or NY strip)
• French Fries
• Garlic (5 cloves)
• Mayonaise (1/4 cup)
• Dijon Mustard (1 Tbs)
• Lemon Juice (1 tsp)
• Fresh Herbs (1-2 Tbs)
• Tamari Soy Sauce (1-2 Tbs)
• Olive Oil (1/8 cup)
• Red Wine (1 cup)
• Butter ( 2 tsp)
• Watercress (8-12 oz)
• Arugula (4 oz)
• Balsamic Vinegar (1 Tbs)
• Course Kosher Salt (TT)
• Cracked Pepper (TT)

As always, we are going to start with the marinade for the steak.  Take one clove of minced or chopped garlic, add to the 1/2 Tbs of fresh herbs, oil, red wine and soy sauce. Pour over the steak and allow to marinade in the refrigerator for 25-60 minutes. 

Make the aioli by combining the mayo, minced garlic (1-2 cloves), lemon juice and Dijon mustard   Refrigerate for later use.

Make the balsamic vinaigrette by adding the balsamic vinegar to 2 Tbs of olive oil, stir and add salt.

Preheat your oven to 450 or broil.  Place a saute pan on the stove top on high once heated add olive oil , butter and add steak to sear.  Cook steak for 4 minutes, flip in the pan and place directly in the oven.  Depending on the thickness of the steak and the temperature that you desire, allow to cook for 3-10 minutes.  Take the steak out of the pan, allowing it to rest for 3-5 minutes. 

"Home Made" French fries are great but frozen fries are a good substitute especially because we are adding fresh garlic and herbs as soon as they come out of the fryer. Deep fry the fries in accordance with the instructions on the package and toss in herbs, garlic and kosher salt. 

To plate add the arugula and watercress to the plate along with the fries.  Cut the steak on the bias (see pictures) and shingle on the plate add a ramekin of aioli and enjoy your meal. My personal beverage of choice for this meal is a glass of Pinot Noir...

Steak Frites w/ Pinot