Ingredients:

  • 3 lbs Russet or Maris Piper potatoes, scrubbed clean
  • 3 Tbsp Neutral oil (e.g., canola or grapeseed)
  • 1 Tbsp Smoked paprika
  • 1 tsp Garlic powder
  • 2 tsp Coarse sea salt
  • ½ tsp Black pepper
  • 5 lbs Flank steak or Skirt steak, trimmed
  • 1 Tbsp Olive oil
  • 1 tsp Kosher salt
  • ½ tsp Freshly ground black pepper
  • 2 Tbsp Unsalted butter
  • 2 Tbsp All-purpose flour
  • 1½ cups Whole milk, warmed
  • 4 oz Sharp Cheddar cheese, grated
  • 2 oz Monterey Jack cheese, grated
  • 2 oz Gruyère or Parmesan cheese, grated
  • ½ tsp Worcestershire sauce
  • ¼ tsp Dijon mustard
  • Pinch of cayenne pepper (optional)
  • Salt and pepper to taste (for sauce)
  • 6 rashers Dry-cured smoked bacon, cooked until crispy and crumbled
  • ½ cup Crème fraîche or full-fat sour cream
  • 3-4 large Spring onions (scallions), thinly sliced
  • Fresh chives (optional), roughly chopped

Instructions:

  1. Cut potatoes into thick, uniform batons (roughly 1 cm x 1 cm). Place them in a large bowl of very cold water and let them soak for at least 30 minutes. This removes excess starch, leading to better crispness.
  2. Drain the potatoes completely and pat them bone dry with a clean tea towel. Toss with oil, paprika, garlic powder, and seasoning. Spread evenly on the wire rack over the baking sheet.
  3. High Heat Roast/Fry: Choose one method: (1) Oven Method: Roast at 425°F (220°C) for 20 minutes, then flip and roast for another 10–15 minutes until light golden. OR (2) Frying Method: Par-fry at 300°F (150°C) for 5-6 minutes until softened. Drain well. Just before serving, finish-fry at 375°F (190°C) until deep golden and crunchy.
  4. Prep Steak: Pat the flank steak dry. Season liberally with salt and pepper.
  5. Sear: Heat the cast iron skillet until smoking hot. Add the olive oil. Sear the steak for 3–4 minutes per side for medium-rare (internal temperature 130°F / 54°C).
  6. Rest and Slice: Immediately remove the steak from the pan and place it on a cutting board. Tent loosely with foil and rest for 8–10 minutes. Crucially, slice the steak thinly against the grain.
  7. Make the Roux: Melt butter in the medium saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, forming a smooth paste (the roux).
  8. Add Liquid: Gradually whisk in the warm milk. Continue whisking constantly for 3–5 minutes until the sauce thickens significantly and coats the back of a spoon.
  9. Melt Cheese: Remove the pan from the heat. Stir in the grated cheeses a handful at a time, allowing each addition to melt fully before adding the next. This prevents the sauce from splitting.
  10. Season: Stir in the Worcestershire sauce, mustard, and cayenne. Adjust salt and pepper as needed. Keep warm, stirring occasionally.
  11. Base: Place the hot, crispy steak fries onto a large platter or serving dish (or individual plates).
  12. Layer: Drizzle about half of the warm cheese sauce evenly over the fries.
  13. Load: Distribute the sliced, rested steak pieces over the cheese and fries.
  14. Finish: Drizzle the remaining cheese sauce over the steak. Top generously with crispy bacon crumbles, dollops of crème fraîche, and the sliced spring onions/chives. Serve immediately while everything is piping hot.