What can you cook for $20 in Paris, France?

By Ethan Chlebowski · 45 min

Ingredients

Instructions

1. Salt both sides of the steak and leave it uncovered in the fridge for 1 hour, or up to overnight.
2. Fill a small pot with water, add a splash of vinegar and a 4-finger pinch of salt, and bring to a boil.
3. Wash the potatoes and cut them into fairly thin fries.
4. Once the water boils, add the potatoes and cook for 6 minutes, stirring now and then. Drain and spread them on a tray or board.
5. Add enough neutral oil to the pot to shallow-fry, about 0.5 to 1 inch deep, and heat it to 325-350°F (163°C).
6. Fry the potatoes for about 6 to 8 minutes, until browned and crisp, stirring to prevent sticking and to move the oil around. Add more oil if needed.
7. About a minute before they finish, lower the heat to low and add the rosemary sprigs and garlic clove to infuse the oil.
8. Drain the fries on paper towels and toss with salt.
9. Save the rosemary-infused oil after frying for reuse.
10. Heat a cast iron or carbon steel pan over medium-high heat with a drizzle of oil. Pat the steak dry if wet, then sear it 1-2 minutes per side, flipping several times to build a crust.
11. Cook until the internal temperature reaches 130-135°F (55°C), then remove from the heat to rest and turn the heat to low.
12. Slice the baguette into sandwich-sized pieces and toast the cut sides gently in the pan.
13. Mix the mayonnaise, onion confit and mustard for the sauce, adding salt to taste if needed.
14. Thinly slice the steak. Build the sandwich: toasted bread, sauce, fries, arugula, steak, a drizzle of sauce, then the top bread.

Summarized from Ethan Chlebowski's video. Watch it for the details.

More recipes with

GarlicOnionCheesePotatoBeefBreadBaguetteArugula