Heavenly Garlic-Herb Steak Bites & Crispy Parmesan Fries

Tender cubes of beef with a caramelized crust are tossed in fresh garlic, melted butter, and parsley, then served with crunchy homemade fries covered in finely grated Parmesan.

Prep time: 20 minutes
Cooking time: 30 minutes
Servings: 4
Calories: Approximately 760 kcal per serving

Ingredients

Parmesan fries:
4 large russet/floury potatoes (about 900 g), sliced into thin fries
Vegetable oil, for frying
¾ tsp fine sea salt
½ tsp dried parsley or Italian herbs
40 g finely grated Parmesan

Garlic steak:
700 g sirloin, ribeye, or strip steak, cubed
1 tsp kosher or sea salt
½ tsp freshly ground black pepper
1 tbsp neutral oil or olive oil
4 tbsp (55 g) unsalted butter
4 garlic cloves, minced
2 tbsp chopped fresh parsley

Instructions
Get the potatoes ready. Rinse the fries thoroughly and soak for about 30 minutes if time allows. Drain and pat completely dry before they go anywhere near the hot oil.
Cook them gently first. Bring the frying oil to 140°C/285°F and fry the potatoes in batches for approximately 5–6 minutes. They should become tender while remaining quite pale.
Give them their crunch. Raise the oil to 180°C/355°F and fry each batch again for 2–3 minutes, or until beautifully golden and crisp. Drain and season straight away.
Finish the fries. Toss or sprinkle the hot fries with dried herbs and freshly grated Parmesan. Reserve a little Parmesan for the final garnish.
Season the beef. Dry the steak cubes carefully with paper towels, then season evenly with salt and pepper.
Build a deep crust. Heat a heavy skillet until very hot, add the oil, and arrange the beef in one layer. Leave it untouched for around 2 minutes, then turn and sear for another 2–3 minutes.
Coat with garlic butter. Lower the heat, add butter and garlic, and stir for 30–60 seconds until aromatic. Toss the beef in the foaming butter for another 30–60 seconds.
Plate it up. Stir fresh parsley through the steak and immediately spoon the beef and garlic butter onto the plate. Add the crisp Parmesan fries and finish with more finely grated cheese and parsley.

Helpful notes: Avoid putting too much beef into the skillet at once. A spacious, properly heated pan creates browned edges instead of gray, steamed steak. The fries can also be oven-baked at 200°C/180°C fan (400°F) for a lighter variation, allowing roughly 40–