Ice Cream Steak Frites Recipe 445

Steps:

• Directions Make the steaks: Using a serrated knife, slice the carton of ice cream crosswise into 4 rounds, dipping the knife in hot water as needed. Snip off the carton with kitchen shears. Tightly wrap each ice cream round in plastic wrap, then form into a steak shape with your hands (the warmth of your hands will soften the ice cream). Freeze until firm, about 30 minutes. Unwrap one ice cream steak and transfer to a piece of parchment or wax paper. Dip a metal skewer in hot water, then press into the ice cream to create parallel diagonal grill-mark lines. Make lines in the opposite direction to form a crosshatch pattern, dipping the skewer in hot water as needed. If the ice cream gets too soft, return to the freezer until firm. Fill the lines with the chocolate wafer crumbs. Transfer the steak to a baking sheet and freeze until firm, about 30 minutes. Repeat with the remaining ice cream steaks. Make the fries: Using a crinkle vegetable cutter or a chef's knife, trim the sides of the pound cakes, then cut each cake crosswise into 1/4-inch-thick slices. Cut each cake slice into strips. Divide between 2 parchment-lined rimmed baking sheets. Drizzle the melted butter over the pound cake fries and toss. Bake in a 350 degrees F oven until lightly toasted, about 8 minutes, tossing halfway through; let cool slightly. Arrange the steaks, the pound cake fries and strawberry jam on plates. (Each plate serves 2.) Photograph by Kat Teutsch

Steps:

• Preheat a 6-quart air fryer to 400˚ F. Season the steaks with salt and pepper. Spray the air-fryer basket and grate insert with cooking spray and place the steaks in the basket. Cook the steaks until browned, 4 to 6 minutes; flip and cook 4 to 6 more minutes for medium rare. Transfer the steaks to a cutting board and tent with foil to keep warm. Wipe the air-fryer basket clean with a paper towel.
• Reheat the air fryer to 400˚ F. Add the French fries to the air-fryer basket and cook until golden and crisp, 10 to 12 minutes. Season with salt.
• Meanwhile, whisk together the olive oil, vinegar, mustard, thyme and 1/2 teaspoon each salt and pepper in a large bowl. Add the frisée and toss well to coat.
• Slice the steaks and divide among plates along with the fries and salad. Sprinkle the steak and salad with chives and serve with ketchup and mayonnaise.

Steps:

• Season the tots with the paprika and half the Montreal seasoning. Bake according to the package instructions.
• Meanwhile, melt the butter in a large cast-iron skillet over medium-high heat. Sprinkle the steaks on both sides with the lemon pepper seasoning and the remaining 2 teaspoons Montreal seasoning. Add the steaks to the skillet and cook for about 3 minutes per side for medium-rare. Remove to a cutting board to rest.
• For the peppercorn horseradish sauce: Add the sour cream, mayonnaise, horseradish, peppercorns, Worcestershire and Montreal seasoning to a bowl, then stir until well combined.
• Mound the tots on a platter and place the steaks alongside. Pour the sauce into a bowl to serve. Garnish with fresh parsley.

Steps:

• Make the steaks: Using a serrated knife, slice the carton of ice cream crosswise into 4 rounds, dipping the knife in hot water as needed. Snip off the carton with kitchen shears.
• Tightly wrap each ice cream round in plastic wrap, then form into a steak shape with your hands (the warmth of your hands will soften the ice cream). Freeze until firm, about 30 minutes.
• Unwrap one ice cream steak and transfer to a piece of parchment or wax paper. Dip a metal skewer in hot water, then press into the ice cream to create parallel diagonal grill-mark lines.
• Make lines in the opposite direction to form a crosshatch pattern, dipping the skewer in hot water as needed. If the ice cream gets too soft, return to the freezer until firm.
• Fill the lines with the chocolate wafer crumbs. Transfer the steak to a baking sheet and freeze until firm, about 30 minutes. Repeat with the remaining ice cream steaks.
• Make the fries: Using a crinkle vegetable cutter or a chef's knife, trim the sides of the pound cakes, then cut each cake crosswise into 1/4-inch-thick slices.
• Cut each cake slice into strips. Divide between 2 parchment-lined rimmed baking sheets.
• Drizzle the melted butter over the pound cake fries and toss. Bake in a 350 degrees F oven until lightly toasted, about 8 minutes, tossing halfway through; let cool slightly.
• Arrange the steaks, the pound cake fries and strawberry jam on plates. (Each plate serves 2.)

Steps:

• Heat vegetable oil in a heavy skillet over medium-high heat. Cook steaks to desired doneness, about 5 minutes per side for medium; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate to rest.
• Place shallots in the skillet and cook until beginning to soften, about 2 minutes. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add broth and anchovy; cook until thickened to sauce consistency, 2 to 3 minutes. Remove skillet from heat; whisk butter in gradually. Stir parsley, chervil, and thyme into the sauce. Puree sauce in the skillet with an immersion blender until smooth.
• Cut steaks into thin slices across the grain; spoon sauce over slices.