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Skirt Steak Frites with Shallot Chive Butter

Print Recipe
Flavor packed skirt steak topped with shallot chive butter, truffle fries and spicy watercress with vinaigrette
Course dinner
Cuisine French
Keyword skirt steak, steak frites, truffle fries, shallot vinaigrette
Servings 6

Ingredients

  • 3 lbs skirt steak
  • olive oil
  • kosher salt and pepper - lots of both!!
  • 1 bunch watercress (about 4 oz)
  • 2 lbs. frozen french fries I like Whole Foods 365 Shoestring Fries
  • 2 tsp truffle oil
  • 2 Tbsp chopped chives for topping at the end

Shallot Chive Butter

  • 1 stick of butter at room temp
  • 1/2 large shallot, minced reserve other half for the vinaigrette
  • 2 Tbsp chopped chives

Ultimate Vinaigrette

  • 2 Tbsp red wine vinegar
  • 1 Tbsp rice wine vinegar (or white wine vinegar)
  • 1/2 large shallot, minced
  • 1 1/2 tsp dijon mustard
  • 1/2 cup olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions

To Make the Shallot Chive Butter - do this ahead!

  • Use a large shallow bowl (like a pie plate), to combine the butter, minced shallot, chives, salt and pepper. Using a fork, mix everything into an even paste. Using a sheet of plastic wrap, pile the butter mixture into a log shape, and roll into a sealed package. Toss in the refrigerator to form a solid that you can later slice easily. When ready to use, remove the plastic wrap, and portion as you like - the butter will keep for a week in the fridge.

For the Ultimate Vinaigrette

  • Combine the ingredients in a jar with a lid (I use a mason jar or a recycled jelly jar), shake vigorously, and set it out at room temperature while you make the steaks and fries.

Steak Frites and Assembly

  • This recipe has several components, and timing is important. I suggest making the butter and vinaigrette ahead, leaving you time to focus on the steak and fries as they cook fairly quickly, and take about the same amount of time all in.
  • Take the steak out of the fridge at least 30 minutes before cooking, to allow it to come to room temperature. Pat the steaks dry, coat lightly in olive oil, and season LIBERALLY with kosher salt and pepper. You want to really see the salt and pepper on both sides of the steaks.
  • Preheat the oven to 425 degrees, or whatever your frozen fries packaging suggests. Preheat your grill, or grill pan to medium high heat.
  • Bake the fries according to package instructions, making sure not to overcook. Usually about 18 -20 minutes total - I also use two 1/2 sheet pans to make sure they don't steam with over crowding.
  • Sear the steaks about 4 minutes a side, or more depending on your preference for doneness - we prefer medium rare, which is quick with a thin cut like skirt steak. The steak will continue to cook after you take it off the grill. When it's done, set it on a patter, top with slices of the chive butter, and let it rest for about 10 minutes to allow the juices to settle back into the meat.
  • When ready to serve, toss the fries with salt, pepper, truffle oil and a tablespoon or two of chopped chives. Slice the steak against the grain, as desired, and top with extra salt and pepper. Dress the watercress with some of the vinaigrette (you will have extra, which will keep for a week or two in the fridge), and throw all this deliciousness on a plate together to eat immediately!

Notes

We are big eaters - you may find 2 or 2 1/2 lbs of skirt steak works for your family.
Cutting skirt steak against the grain can leave you with very long slices - it's fine to cut them in half for serving, but you want your initial cutting to be against the grain for a more tender bite.