{"id":18475,"date":"2019-01-18T12:03:10","date_gmt":"2019-01-18T19:03:10","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=18475"},"modified":"2019-01-18T12:03:10","modified_gmt":"2019-01-18T19:03:10","slug":"recipe-steak-frites%ef%bb%bf","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipe-steak-frites%ef%bb%bf","title":{"rendered":"Recipe: Steak Frites\ufeff"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"640\"  height=\"427\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"\"  class=\"wp-image-18476 pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 640px) 100vw, 640px\"  data-pk-src=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/steak-frites.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/01\/20110101\/steak-frites.jpg 640w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/01\/20110101\/steak-frites-300x200.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/01\/20110101\/steak-frites-380x254.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/01\/20110101\/steak-frites-80x53.jpg 80w\" ><\/figure>\n\n\n<p class=\"wp-block-paragraph\">Pair this hearty offering from <a href=\"https:\/\/lousbarandgrill.com\/\">Lou\u2019s Bar\u00a0&\u00a0Grill<\/a>\u00a0at Papago Golf Course with a cold one after an afternoon on the green.<\/p>\n\n\n<p class=\"wp-block-paragraph\">1 Baked potato<\/p>\n\n\n<p class=\"wp-block-paragraph\">7 oz. Steak<\/p>\n\n\n<p class=\"wp-block-paragraph\">2 oz. Chimichurri (see recipe\nbelow)<\/p>\n\n\n<p class=\"wp-block-paragraph\">2 oz. Creamy goat cheese\nsauce (see recipe below)<\/p>\n\n\n<p class=\"wp-block-paragraph\">3 Pickled tomatoes, cut\nin half (see recipe below)<\/p>\n\n\n<p class=\"wp-block-paragraph\">Italian parsley leaves to\ngarnish<\/p>\n\n\n<p class=\"wp-block-paragraph\">Sea salt to taste<\/p>\n\n\n<p class=\"wp-block-paragraph\"><em>Baked\nPotato: Preheat oven to 350 degrees. Wash one medium potato and pat dry. Coat\nthe potato with oil and season it with salt and pepper. Once it is seasoned,\nwrap the potato in foil and bake in the oven for approximately 40 minutes.\nAfter pulling the potato out of the oven, let it rest for 10 minutes and cut\ninto quarters. Season with salt and pepper to taste. While the potato is\ncooking, make your sauces.<\/em><\/p>\n\n\n<p class=\"wp-block-paragraph\">Chimichurri:<\/p>\n\n\n<p class=\"wp-block-paragraph\">3 cloves Crushed minced\ngarlic<\/p>\n\n\n<p class=\"wp-block-paragraph\">\u00bd C Chopped Italian flat0leaf\nparsley<\/p>\n\n\n<p class=\"wp-block-paragraph\">3 Scallions, minced<\/p>\n\n\n<p class=\"wp-block-paragraph\">2 T Capers, chopped<\/p>\n\n\n<p class=\"wp-block-paragraph\">2 tsp. Crushed chili\nflakes<\/p>\n\n\n<p class=\"wp-block-paragraph\">\u00bd C Extra virgin olive\noil <\/p>\n\n\n<p class=\"wp-block-paragraph\">\u00bc C Red wine vinegar<\/p>\n\n\n<p class=\"wp-block-paragraph\">Salt and pepper to taste<\/p>\n\n\n<p class=\"wp-block-paragraph\"><em>Mix\nall ingredients by hand in a mixing bowl. <\/em><\/p>\n\n\n<p class=\"wp-block-paragraph\">Creamy Goat Cheese Sauce:<\/p>\n\n\n<p class=\"wp-block-paragraph\">1 C Goat cheese crumbles<\/p>\n\n\n<p class=\"wp-block-paragraph\">\u00bd C Heavy cream<\/p>\n\n\n<p class=\"wp-block-paragraph\">\u00bd C Sour cream<\/p>\n\n\n<p class=\"wp-block-paragraph\">Salt and pepper<\/p>\n\n\n<p class=\"wp-block-paragraph\"><em>Add\nall ingredients to the food processor or blender, and mix until the sauce is\nsmooth. <\/em><\/p>\n\n\n<p class=\"wp-block-paragraph\">Pickled Tomatoes:<\/p>\n\n\n<p class=\"wp-block-paragraph\">1 T red wine vinegar<\/p>\n\n\n<p class=\"wp-block-paragraph\">2 T Extra virgin olive\noil<\/p>\n\n\n<p class=\"wp-block-paragraph\"><em>Mix\nand add tomatoes.<\/em><\/p>\n\n\n<p class=\"wp-block-paragraph\">New York or Flat Iron\nSteak:<\/p>\n\n\n<p class=\"wp-block-paragraph\"><em>Season\nthe steak with salt and pepper on both sides. The steak can be pan seared or\ngrilled. Cook the steak to the preferred internal temperature. Let the steak\nrest for two minutes and then cut into half-inch slices. Fan the cut steak over\nthe potato wedges. Garnish the dish with the parsley leaves, and drizzle with\nthe chimichurri. Serve the creamy goat cheese sauce on the side. <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"Pair this hearty offering from Lou&#8217;s Bar &#038; Grill at Papago Golf Course with a cold one after an afternoon on the green.\n","protected":false},"author":5,"featured_media":18476,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[4971,8215,13365,13366],"class_list":["post-18475","post","type-post","status-publish","format-standard","has-post-thumbnail","category-phoenix-recipes","tag-featured","tag-lous-papago-golf-course","tag-steak-frites","tag-steak-frites-recipe","cs-entry","cs-video-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ 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