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Chef's Quick Tip: Steak “frites” bites

This week, Chef Alison Milwe-Grace of AMG Catering shows Tina Redwine how to make late-summer treats.

News 12 Staff

Aug 25, 2020, 2:52 PM

Updated 1,392 days ago

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This week, Chef Alison Milwe-Grace of AMG Catering shows Tina Redwine how to make late-summer treats. 
Steak “frites” bites
Ingredients:
1 lb. Flank steak, pounded 1/4-inch thick
2 tbsp. Extra-virgin olive oil
1 tbsp. Freshly chopped rosemary
1 tbsp. Dijon mustard
2 tbsp. Worcestershire sauce
“spepper” ( kosher salt and ground black pepper
(1-lb) bag frozen french fries ( skinny fries”
Steak sauce, for serving
 
Method:
Preheat oven according to french fry package directions. Slice steak against the grain, on the diagonal, into thin 2-inch-long strips.
In a large bowl, whisk together olive oil, rosemary, dijon, and worcestershire, then add steak and toss to coat. Let marinate in the fridge, at least 15 minutes and up to 2 hours. When ready to grill, generously season with salt and pepper.
Meanwhile, bake frozen fries according to package directions. Let cool slightly.
Heat a grill to medium-high or heat a grill pan over medium-high heat. Grease grates or pan with vegetable oil. Place four to five baked french fries on top of a piece of steak and roll up; secure with a toothpick. Repeat until all steak and fries are used up.
Grill until charred, about 2 minutes per side for medium-rare.
Drizzle with steak sauce before serving.
Contact: 
Alison Milwe-Grace
Wilton, Connecticut 
PHOTOS: Chef's Quick Tips
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