Recipe courtesy of Dario's Brasserie

Steak Frites

  • Level: Intermediate
  • Total: 48 hr 45 min (includes marinating time)
  • Active: 45 min
  • Yield: 1 serving
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Red wine

Vegetable oil


1 6-ounce hanger steak

Salt and freshly ground black pepper

Fresh cut Idaho potatoes, soaked overnight in water

Oil, for frying

Veal demi-glaze, for serving

Sauteed vegetables, such as zucchini, squash, red pepper and French beans, for serving


  1. Add 2 parts red wine, 1 part vegetable oil and 1 part garlic to the pitcher of a blender and puree. Marinate the steak in the mixture for 48 hours. Preheat the grill. Sprinkle the steak with salt and pepper and cook on the hot grill to desired doneness.
  2. Heat the deep fryer to 275 degrees F.
  3. Blanch the potatoes in the oil and cool to room temperature.
  4. Raise the frying oil to 375 degrees F and fry the cooled potatoes until golden brown.
  5. While hot, toss the fries with salt.
  6. Slice the steak against the grain, top with some of the demi-glaze and serve the steak with the fries and sauteed vegetables.