Lemongrass Steak Frites with Chili-Garlic Aioli

• •2 lb hanger steak or flank steak, trimmed
• •3 stalks fresh lemongrass, pale tender inner bulb only, finely minced or pounded
• •4 garlic cloves, finely grated
• •1 medium shallot, finely minced
• •2 tablespoon fish sauce
• •2 tablespoon low-sodium soy sauce
• •1.5 tablespoon brown sugar
• •3 tablespoon neutral cooking oil (such as canola or avocado oil), divided
• •0.5 teaspoon freshly cracked black pepper
• •2 lb Russet potatoes, peeled and cut into 1/4-inch matchsticks
• •6 cup peanut oil or vegetable oil for deep-frying
• •1 teaspoon fine sea salt
• •0.5 cup mayonnaise
• •2 garlic cloves, grated into a smooth paste
• •1.5 tablespoon sambal oelek or red chili paste
• •1 tablespoon fresh lime juice
• •0.5 teaspoon Dijon mustard
• •0.3 teaspoon kosher salt
• •2 tablespoon fresh cilantro leaves, roughly chopped
• •4 lime wedges

Instructions

1. 1

   In a shallow baking dish or bowl, combine the minced lemongrass, 4 cloves grated garlic, shallot, fish sauce, soy sauce, brown sugar, 2 tablespoons neutral oil, and black pepper. Whisk until the sugar dissolves.

2. 2

   Add the steak to the marinade, turning to coat all sides evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor infusion.

3. 3

   Prepare the Chili-Garlic Aioli: In a small bowl, whisk together the mayonnaise, 2 cloves grated garlic paste, sambal oelek, fresh lime juice, Dijon mustard, and 0.25 teaspoon kosher salt until smooth. Cover and refrigerate until serving.

4. 4

   Prepare the potatoes: Submerge the cut potato batons in a large bowl of cold water for at least 20 minutes to rinse off excess surface starch. Drain thoroughly and pat completely dry with paper towels.

5. 5

   Pour the frying oil into a large Dutch oven or deep fryer and heat to 325°F (165°C). Fry the potatoes in two batches for 4 to 5 minutes until soft and pale, but not browned. Transfer to a paper towel-lined wire rack to drain and cool for 10 minutes.

6. 6

   While the fries rest, remove the steak from the marinade and wipe off excess large pieces of aromatics to prevent burning. Heat 1 tablespoon of neutral oil in a heavy cast-iron skillet over high heat until shimmering (or preheat a grill to high).

7. 7

   Sear the steak for 3 to 4 minutes per side for medium-rare (internal temperature of 130°F/54°C), developing a rich, caramelized crust. Transfer to a cutting board and let rest for 8 to 10 minutes.

8. 8

   Increase the frying oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2 to 3 minutes until deeply golden, crispy, and rigid. Drain on a wire rack and immediately toss with fine sea salt.

9. 9

   Slice the rested steak thinly against the grain. Plate the sliced steak alongside generous mounds of hot frites, small ramekins of chilled chili-garlic aioli, lime wedges, and a scatter of chopped fresh cilantro.

Chef's Tips

• 💡To get the lemongrass tender enough for the marinade, peel away the dry outer layers, use only the bottom 4-5 inches of the stalk, and crush or mince it as finely as possible.
• 💡For the crispiest frites, ensure the cut potatoes are completely dry before entering the oil; moisture is the enemy of crispiness.
• 💡Always slice hanger or flank steak across the grain to ensure every bite is tender and easy to chew.