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Steak Frites with Onion Jam for One

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Makes 1 serving 1x

Time 45 minutes

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Ingredients

For the onion jam:

  • 1 teaspoon olive oil
  • 1 medium yellow onion, sliced
  • 1 medium red onion, sliced
  • Generous pinch salt
  • 4 garlic cloves, peeled and smashed
  • 1/4 cup balsamic vinegar
  • 1/4 cup red wine vinegar

For the frites:

  • 1 large Yukon Gold potato (about 12 ounces), scrubbed
  • 1 cup peanut oil
  • Plenty of salt

For the steak:

  • 1 strip steak, about 10 ounces and 1 inch thick
  • 1 tablespoon butter, melted and cooled
  • Salt and pepper to taste
  • 1/2 cup chopped parsley leaves

Instructions

  1. Make the onion jam: Warm the olive oil in a small saucepan over medium heat, add onions and salt and toss. Cook, stirring occasionally, until soft and lightly brown, about 20 minutes. Add garlic cloves and cook additional 5 minutes. Add vinegars and bring to a steady boil. Lower heat to medium-low and simmer, stirring occasionally, until mixture is thick and jammy, about 20 minutes.
  2. Start the frites: Meanwhile, line a sheet pan with a few layers of paper towel and set it aside. Slice the potato into fries about 1/4-inch thick. Place fries in cold medium saucepan and cover with cold peanut oil (you may need a couple extra tablespoons to ensure they’re submerged.) Turn heat to medium-high and bring to a boil. Cook, untouched, for 5 minutes. Stir gently to loosen any fries that have stuck to the pan (be careful not to tear them), then continue to cook for about 14 additional minutes while you prepare your steak.
  3. Start the steak: Meanwhile, pat steak dry with paper towels. Salt liberally on both sides, then place in a cold nonstick pan. Place over medium high heat and cook for two minutes, then flip and cook for two minutes more. Continue cooking, flipping every two minutes, until you create a nice brown crust and the interior of the steak reaches about 120 degrees (for medium rare). This will take about 8-10 minutes total. Remove steak to a cutting board to rest for 4-5 minutes.
  4. Finish the dish: Slice steak thinly across the grain. Place on a plate and drizzle butter over the top. Sprinkle with salt, pepper, and parsley leaves. Spoon some onion jam alongside.  Your fries should have a couple more minutes to cook; once they’re ready, use a slotted spoon or spider to remove them from the oil to the paper-towel lined sheet to drain. Immediately sprinkle liberally with salt. Pile them onto your plate and serve.