Whiskey-Glazed steak with shoestring potatoes

Description

Ingredients

• Review raw notes for ingredients.

Instructions

1. Steak-frites, goin' up on a weeknight.TOTAL TIME: 0:30PREP: 0:05LEVEL: EASYYIELD: 4 SERVINGSINGREDIENTS4 russet potatoes, peeled and cut into shoestrings by a mandolineextra-virgin olive oil1/2 c.
2. grated Gruyere2 tbsp.
3. unsalted butter1 1/2 lb.
4. skirt steak, cut into about 4" pieceskosher saltFreshly ground black pepper1 tbsp.
5. all-purpose flour2 tbsp.
6. whiskey1 c.
7. low-sodium beef broth1 tbsp.
8. heavy cream1/4 c.
9. chopped parsley, plus more for garnishDIRECTIONSPreheat oven to 500 degrees F.
10. Line a rimmed sheet pan with parchment paper.
11. Toss potatoes with 1 tablespoon olive oil and Gruyere.
12. Spread out in an even layer.
13. Bake until golden brown, about 20 to 25 minutes.
14. Rotate sheet pan if necessary.Preheat large cast iron skillet over high heat.
15. Add 1 tablespoon olive oil and 1 tablespoon butter.
16. Dry steak with paper towels; season with salt and black pepper.
17. When butter starts to bubble add steak in a single layer; sear meat until browned 4 minutes and flip for 1 minute.
18. Transfer to a plate covered loosely with foil to rest.Return skillet to medium-high heat and remaining 1 tablespoon butter and flour; whisk for 3 minutes.
19. Add whiskey, broth, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; simmer for 5 minutes.
20. Finish with cream and parsley.Cut steak against the grain into thin slices.
21. Add back to sauce in skillet.
22. Garnish with parsley and add shoe string cheese potatoes to skillet.
23. Serve immediately.

Notes

• Imported from incomplete raw notes; ingredient list needs a quick review.