Whiskey-Glazed Steak with Shoestring Potatoes
Steak-frites, goin’ up on a weeknight.
Cook: 30 mins
Yields: 4 Servings
- Preheat oven to 500° and line a rimmed sheet pan with parchment paper. Toss potatoes with 1 tablespoon olive oil and gruyère. Spread out in an even layer and bake until golden brown, 22 to 25 minutes. Rotate sheet pan if necessary.
- Preheat large cast-iron skillet over high heat. Add remaining tablespoon olive oil and 1 tablespoon butter. Dry steak with paper towels and season with salt and pepper. When butter starts to bubble add steak in a single layer; sear meat until browned, 4 minutes, then flip and cook 1 minute more. Transfer to a plate covered loosely with foil to rest.
- Return skillet to medium-high heat and add remaining tablespoon butter and flour; whisk for 3 minutes. Add whiskey, broth, salt, and pepper; simmer for 5 minutes. Finish with cream and parsley.
- Cut steak against the grain into thin slices, then add back to sauce in skillet. Garnish with parsley and add shoestring cheese potatoes to skillet. Serve immediately.
- 4 russet potatoes, peeled and cut into shoestrings using a mandoline
- 2 tbsp. extra-virgin olive oil, divided
- 1/2 c. Grated Gruyère
- 2 tbsp. unsalted butter, divided
- 1 1/2 lb. skirt steak, cut into 4″ pieces
- kosher salt
- Freshly ground black pepper
- 1 tbsp. all-purpose flour
- 2 tbsp. whiskey
- 1 c. low-sodium beef broth
- 1 tbsp. heavy cream
- 1/4 c. chopped fresh parsley, plus more for garnish