PREP DETAILS

Serves 4 to 6

INGREDIENTS

• 1 (2-pound) flank steak, cleaned and cut into four equal portions

• Deep-Fried Shallots

• Red Wine Sauce

• SoHo Fries

• Chopped Salsa Verde

• Canola oil, to taste

• Kosher salt, to taste

• Ground black pepper, to taste

DIRECTIONS

1. Preheat a grill or cast-iron pan over high heat. Liberally season the flank steaks with salt and pepper. Using canola oil as needed, cook the steaks to desired doneness.

2. Spoon a portion of Chopped Salsa Verde onto a plate, followed by a steak. Top with Red Wine Sauce, SoHo Fries, and Deep-Fried Shallots. Repeat with remaining components.

Deep-Fried Shallots Ingredients

• 6 large shallots, peeled

• 2 cups milk

• ½ cup cornstarch

• Kosher salt, to taste

   

Method

1. Thinly slice the shallots on a mandolin. Add to a bowl, cover with milk, and stir to combine. Cover and let soak in the refrigerator overnight.

2. Fill a fryer or Dutch oven with canola oil and preheat to 350 degrees F.

3. Drain the shallots very well and add to a large bowl. Add the cornstarch and salt and toss well to coat.

4. Working in batches if necessary, fry the shallots until deeply golden brown, about 3 minutes. Season with salt and reserve on a baking sheet lined with a rack. 

Chopped Salsa Verde Ingredients

• 2 shallots, peeled

• 2 cloves garlic, peeled

• 6 tomatillos, husks removed and rinsed, divided

• 2 jalapenos, seeds and ribs removed, divided

• ¼ cup coarsely chopped cilantro

• ¼ cup parsley

• 1 ½ teaspoons extra virgin olive oil

• 1 teaspoon fine sea salt

Method

1. Preheat the oven to 400 degrees F.

2. Coarsely chop the shallots, garlic, 3 tomatillos, and 1 jalapeno and scatter on a baking sheet. Roast until charred, about 10 minutes. Transfer to a blender and blend until smooth.

3. Chop the remaining tomatillos and finely dice the remaining jalapeno. Transfer to a bowl and add the charred vegetable mixture, cilantro, parsley, olive oil, and salt.

Red Wine Sauce Ingredients

• 4 ounces diced bacon

• 1 Tablespoon tomato paste

• 2 cloves garlic, minced

• ½ teaspoons dried thyme

• 3 cups water

• 2 ½ cups red wine

• 2 cup beef stock

• 1 Tablespoon brown sugar

• 6 Tablespoons butter

• Ground black pepper, to taste

• Kosher salt, to taste

Method

In a large pan over medium high heat, cook the bacon to render out some of the fat, about 5 minutes. Add the tomato paste, garlic, and thyme, and cook until aromatic, about 5 additional minutes. Add the water, red wine, beef stock, and brown sugar and bring to a simmer. Reduce the heat to low and cook until thick and reduced, about 45 minutes. Whisk in the butter and season with salt and pepper, to taste.

SoHo Fries Ingredients

• 3 pounds Russet potatoes

• ¾ cup finely grated Parmigiano-Reggiano

• 1 Tablespoon dried parsley

• Kosher salt, to taste

Method

1. Fill a fryer or Dutch oven with canola oil and preheat to 350 degrees F. Using a fry punch or knife, cut the potatoes into fries.

2. Working in batches if necessary, fry the fries until deeply golden brown and cooked through, about 5 minutes. Transfer to a large bowl and season with the cheese, parsley, and salt.