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Garlic Steak and Fries with @toom Garlic Dip 🥩🍟🧄🔥
Recipe:
Servings: 4 People
Prep: 15 minutes
Cook: 1 hour
Steak:
2-3 Favorite Steaks
2 tbsp SPG
Toom Garlic Dip, as needed
Canola Oil, as needed
Garlic Butter Sauce:
½ cup Melted Butter, unsalted
2 tbsp Toom Garlic Dip
1 tbsp Chopped Parsley
Fries:
2-3 Russet Potatoes
1.5 tbsp Minced Garlic
1 tbsp Chopped Parsley
1 qt Beef Tallow
Kosher Salt, as needed
Instructions:
Fries:
- To begin, slice your potatoes into fries and place them in a bowl of ice water. Let them soak until you are ready to start cooking.
- Heat up a dutch oven/skillet with beef tallow until the oil is 350F. Dry off your fries and add them to the oil.
- Cook the first time for about 3-4 minutes, pulling them out and letting them cool for 2-3 minutes (Note: Do the fries in 2-3 batches so as to not overcrowd the pan).
- Then, add the fries back to the pan and fry again until they are golden brown (about 4-5 more minutes). Once the fries are done, place them on a plate with a paper towel to catch the excess oil.
- Add the fries to a bowl along with the minced garlic, chopped parsley and salt. Keep warm until ready to serve.
Steak:
- Slather the steaks with Toom Garlic Dip and season generously with SPG, then set to the side until ready to cook.
- Preheat your grill to medium high heat (around 375F) for direct grilling.
- Next, add the steaks to the grill and cook until 120F internal (about 10-18 minutes). Cook the steaks for about 3-4 minutes per side, flip and continue cooking to build a good crust. Keep flipping every 3-4 minutes until done. When the steaks are done, let the steaks rest for 10 minutes.
- In a bowl, mix together the Garlic Butter Sauce
Finally, slice your steak, add it with the fries and top with Garlic Butter Sauce. Serve and enjoy!
