GRILLED NEW YORK STEAK WITH SHOESTRING FRIES
Serves four
- 2 EMH dry-aged New York steaks
- salt
- freshly ground black pepper
shoestring fries:
- 4-5 large potatoes
- 1 litre sunflower oil
- salt
Wash the potatoes and cut into thin matchsticks. Transfer to a large bowl, cover with cold water so all the potatoes are fully submerged and leave to soak for one hour. Drain, rinse once more under cold running water and pat dry with kitchen paper. Heat the oil in a large, heavy-bottomed pot and fry the potatoes in batches without browning. Remove with a slotted spoon onto kitchen paper to drain. Heat the oil again until very hot and fry the potatoes for a few more minutes until crispy and golden.
Remove once more with a slotted spoon onto kitchen paper to drain. Season with salt.
Grill the steaks for 3-4 minutes on each side and season with salt and pepper, then place between two plates or wrap in foil for 10-15 minutes to rest.
Slice thinly and serve with shoestring fries and your favourite BBQ sauce or ketchup.
