Ingredients:

  • 3 lbs Russet Potatoes (or Maris Piper), peeled
  • 4 Tbsp High-heat cooking oil (grapeseed or vegetable oil)
  • 1 tsp Smoked paprika
  • 5 tsp Flaky sea salt
  • 5 tsp Freshly cracked black pepper
  • 1 lb Flank Steak or Skirt Steak, trimmed
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp Olive oil
  • 2 cloves Garlic, minced
  • 1/2 tsp Dried oregano
  • Salt and pepper to taste (for steak)
  • 2 Tbsp Unsalted Butter
  • 2 Tbsp All-purpose flour
  • 5 cups Whole Milk, warmed
  • 4 oz Sharp Cheddar Cheese, grated
  • 4 oz Monterey Jack or Gruyère, grated
  • 1/4 tsp Cayenne pepper (optional)
  • Salt and black pepper to taste (for sauce)
  • 1/2 cup Sour Cream or Crème Fraîche (for garnish)
  • 3-4 Spring Onions (Scallions), finely sliced (for garnish)
  • 1/4 cup Pickled Jalapeño slices (optional, for garnish)

Instructions:

  1. Cut the potatoes into thick, steak-fry baton shapes (approx. 1/2 inch thick). Place them in a large bowl and cover with cold water for 30 minutes to remove excess starch. Drain thoroughly and pat bone-dry with a clean tea towel.
  2. Preheat the oven to 425°F (220°C). Toss the dried potatoes in a large bowl with the cooking oil, paprika, salt, and pepper until evenly coated.
  3. Arrange the chips in a single layer on two prepared baking sheets (do not overcrowd). Bake for 35-40 minutes, flipping halfway, until deeply golden brown and crispy. Keep warm.
  4. Prepare the steak: Pat the flank steak dry. Combine the Worcestershire sauce, olive oil, minced garlic, oregano, salt, and pepper. Rub mixture evenly over the steak.
  5. Heat a heavy skillet over high heat until smoking hot. Sear the steak for 3–5 minutes per side for medium-rare (internal temperature 130°F / 54°C).
  6. Remove the steak immediately and let it rest tented with foil on a cutting board for at least 8–10 minutes. Slice thinly against the grain.
  7. Make the Cheese Sauce: Melt the butter in a saucepan over medium heat. Whisk in the flour to create a smooth roux; cook for 1 minute. Gradually whisk in the warm milk until the sauce thickens and reaches a simmer. Reduce heat to low.
  8. Stir in the grated cheeses (Cheddar and Monterey Jack) until completely melted and smooth. Stir in the Cayenne and adjust seasoning with salt and pepper. Keep warm over very low heat.
  9. Assembly: Transfer the hot, crispy steak chips to a serving platter. Drizzle about two-thirds of the cheese sauce evenly over the chips. Scatter the sliced steak over the cheesy fries.
  10. Drizzle the remaining cheese sauce over the steak. Dollop the sour cream across the dish. Garnish generously with the sliced spring onions and pickled jalapeños (if using).
  11. Serve immediately while piping hot.