Lost and Found

Lemon-Garlic-Marinated Steak Frites

INGREDIENTS

• 10 garlic cloves, peeled
• 1 cup extra-virgin olive oil
• Kosher salt and freshly cracked pepper
• 1 1/4 -pound flank steak
• ¾ cup fresh lemon juice (from about 4 lemons)
• 1 tablespoon dried oregano

For Frites

• 2 large russet potatoes
• Peanut and vegetable oil
• Salt and Pepper
• Serve with Duke's Dipping Sauce

INSTRUCTIONS

1. In a small saucepan, cover the garlic cloves with olive oil and cook over low heat until the garlic is tender and golden brown, 35 to 40 minutes. Strain the garlic through a fine sieve set over a small bowl; reserve the garlicky olive oil for the marinade. In a small bowl, mash the garlic with 1 tablespoon of salt and pepper. Rub garlic paste all over the flank steaks
2. In a medium bowl, whisk the lemon juice with the garlic oil and the oregano. Place the steak in a 9-by-13-inch baking dish and coat with 1/2 of the lemony marinade. Let stand at room temperature for 1 hour.
3. Light a grill. Remove the steaks from the marinade, pat dry, and season with salt and pepper. Discard the marinade. Grill the steaks over moderately high heat, turning once, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 8 to 10 minutes. Dip the grilled steaks in the remaining marinade in the bowl and transfer to a carving board. Let stand for 5 minutes. Thinly slice the meat against the grain and serve.
4. Both the garlic rub and the marinade can be refrigerated overnight. Bring to room temperature before using.

For Frites

1. Peel and rinse the potatoes, then cut them into sticks by cutting the potato in four or five vertical pieces, then cutting each piece into sticks. Place them in a large bowl and cover with cold water, then allow them to soak for two or three hours. (You can also stick them in the fridge and let them soak for several hours or overnight.)
2. When you're ready to make the fries, drain off the water and lay them on two baking sheets lined with paper towels. Blot them with paper towels to dry them.
3. Heat a few inches of oil in a heavy pot to 300 degrees. In 3 or 4 batches, cook the potatoes for about 4 to 5 minutes per batch, or until the potatoes are soft. They should not be brown at all at this point! You just want to start the cooking process. Remove each batch and drain them on new/dry paper towels.
4. Once all the potatoes have been fried at 300, turn up the heat until the oil reaches 400 degrees. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove from the oil and drain on paper towels.
5. Sprinkle fries with sea salt and pepper. Serve steak and Frites with Duke's Dipping Sauce.