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Steak frites is a classic pairing of steak (in this case, venison backstrap) and fries (in this case, duck fat-roasted fingerling potatoes). The recipe calls for either duck fat or butter, but chef Elias Cairo recommends using duck fat because it鈥檚 packed with flavor. The venison steaks cook quickly because they鈥檙e so lean, but even so, don鈥檛 be afraid to get them really close to the flame for awesome char.
Find venison loin .
Ingredients
- 录 cup duck fat or unsalted butter
- 1 lb. fingerling potatoes, halved lengthwise and cooked to al dente
- 1 Tbsp. rosemary, plucked from stem and rough chopped
- 1 Tbsp. parsley, rough chopped
- 1陆鈥2 lb. venison loin
- Kosher salt to taste
- Fresh cracked black pepper to taste
Preparation
Serves: 2-4
Prep: 40 minutes
1. Preheat a wood fire grill or safely contained fire pit with an aromatic hardwood like cherry or apple.
2. Heat a cast-iron pan directly over the hot embers. Add duck fat or butter directly to the hot pan. Carefully place cooked potatoes cut-side down into the fat. Season with salt, and crisp to golden brown. Once browned and crispy, sprinkle with rough chopped herbs and toss to coat.
3. While the potatoes cook, cut the venison loin in half widthwise to create 2 pieces, each approximately 6 inches in length. Season liberally with salt and grill on a grate over open flame for about 4 minutes, turning to grill for another 4-5 minutes. Remove from heat. No need to rest, enjoy while the steaks are hot and smokey. Slice against the grain into 录-inch thick slices. Plate with the crispy fingerlings and drizzle with any extra herby fat from the pan.