Serves 2

Ingredients

• 1/3 cup mayonnaise
• Cilantro, about 3” from a bunch,
• finely chopped , divided
• 1 garlic clove, minced
• 3 TBSP Butter, softened
• 1 TBSP Butter
• 1 1/2 t sp dijon mustard
• 1 lb potatoes, peeled, cut into
• 1/4” strips
• 1 lb thick cut boneless steak,
• such as rib eye

Directions

1. In a small bowl, stir together the mayonnaise , half of the cilantro , and the garlic . Cover and refrigerate until ready to serve.
2. In a separate small bowl, combine the 3 TBSP of softened butter , the remaining cilantro , mustard , and a pinch of salt and pepper .
3. Fill a large skillet with enough oil , preferably a vegetable oil, to reach a depth of 1/2” and place over high heat . Fry the potatoes until golden, about 5 minutes , may have to do in several batches depending on size of p an; transfer to the paper towels to drain. Season with salt and pepper to taste Meanwhile, heat a cast-iron skillet, large enough to fit the steak, over medium -high heat . Season the steak with salt and pepper on both sides . Add the remaining butter and a swirl of oil to the pan. Once the butter stops foaming, add the steak and cook, turning once, until browned, about 8 minutes for medium -rare. Transfer to a cutting board, tent loosely with foil and let rest for 10 minutes before thinly slicing acros s the grain.
4. Serve sliced steak topped with a chunk of the herb butter, alongside of the fries with the mayo dipping sauce

Notes

• You want to fry the potatoes with a vegetable oil and not olive oil because olive oil burns at a lower temperature. To get a nice French fry cut from the potatoes a mandolin works best and well worth the investment. You want to let the meat rest so it reabsorbs the juices and your meat is not dry and bloody.
• 48 Pepper -Grilled Steak with Chopped Summer