SRF Wagyu Steak Frites Board

Directions

1. Prepare the roasted garlic; Preheat the grill or oven to 400°F. Slice the top of the bulbs (3 total) and drizzle with olive oil. Wrap tightly in foil. Place on the grill, on the top rack or indirect heat to roast for 40 minutes, or until golden brown and the cloves have softened. Remove and allow to cool.

2. Prepare the steak and veggie seasoning; In a small bowl, add the kosher salt, pepper, garlic powder, and onion powder, and stir to combine. Season the steaks on all sides with the seasoning. Using metal or soaked bamboo skewers, skewer the sweet peppers. Place the peppers, onions, asparagus, and green onions on a foil-lined baking sheet for easy cleanup. Drizzle with olive oil, and seasoning and toss to coat. Allow the steak to sit at room temperature while the garlic cooks and the other items are prepared.

3. Prepare the Hand-Cut Tallow Fried Russet Potatoes; Wash and scrub the potatoes, leaving the skins on. Prepare an ice bath with ice and water, and ¼ cup white vinegar. Cut the potatoes into ¼-½- inch thick fries, and immediately place in the ice bath for up to 1 hour. When ready to cook; Add 3 cups of SRF Wagyu Beef Tallow to a large Dutch oven, and heat over medium heat. Remove the potatoes from the ice bath and pat dry with a clean kitchen towel. When the tallow reaches 325°F, add the potatoes in batches, and fry for 2 minutes to cook the potatoes slightly, they will not brown. Remove and place on a rack over a rimmed baking sheet, and continue frying the potatoes at this low temperature. Increase the temperature of the Wagyu Beef Tallow to 375°F. Fry the potatoes in small batches for 3 to 5 minutes until golden brown. Remove them from the tallow and immediately season with flaky salt. Keep warm for serving.

4. Prepare the arugula chimichurri; In a small bowl, add the arugula, shallot, chili, lemon juice, olive oil, salt, and honey and stir to combine.

5. Prepare the Whipped Roasted Garlic and Herb Butter; When the garlic bulbs have been roasted and are cool enough to handle, reserve two heads for serving on the board. In the bowl of an electric mixer with the whisk attachment, add the softened butter and whip until light and fluffy 2 to 3 minutes. Squeeze out the roasted garlic from the bulb and smash with the blade of a knife. Add the roasted garlic, chopped herbs, lemon zest, and salt, and mix on low to combine.

6. Grill the steaks and veggies; Place the steaks directly on the grill grates and cook, flipping after 5 to 8 minutes. Cook until the internal temperature reaches 125°F-130°F or desired doneness. Meanwhile, place the onions, cut-side down directly on the grill grates, add the asparagus, peppers, and green onions, and cook turning as needed, until the peppers are slightly charred and begin to soften, asparagus are bright green and tender, onions have softened and are charred slightly and green onions have browned in some places, 5 to10 minutes. Remove everything from the grill as it is done cooking. Allow the steaks to for 5 to 10 minutes.

7. Assemble the board. Place the whipped roasted garlic butter directly on the board. Place the arugula chimichurri in a small bowl on the board. Slice the steaks against the grain and arrange on the board. Add the peppers, onions, reserved roasted garlic bulbs, green onions, asparagus, and fries to the board and serve warm. Enjoy!