Grilled Steak Poutine
Servings: 4
Equipment
- Heavy Cast Iron Pot
- Saucepan
- Paper Towels
- Baking pan or cookie sheet
Ingredients
- 1/2 - 1 lb Grilled Sirloin or other leftover grilled steak
- 1 cup Fresh Cheese Curds
French Fries
- 6 large Baking Potatos (russet)
- 2 cups Peanut or Vegetable Oil
- Salt for seasoning
Gravy
- 2 cups Beef Broth
- 2 tbsp All Purpose Flour mixed in 1/4 cup water
- 1-1/2 tsp Salt
- 1 tbsp Dried Basil
- 1/2 tsp Pepper
Instructions
- Prepare Grilled steak to desired doneness, or use leftover steak. Slice into small 1/2 inch bite-sized pieces
- Heat oil in a heavy cast iron pot to 350F.
- Peel and slice potatos lengthwise, and into half inch strips. Transver to bowl of ice cold water for 30 minutes. Blot dry with a paper towel. Drop into preheated oil one handful at a time and cook until golden brown. Approximately 6-8 minutes for each batch. Transfer onto paper towels to drain and salt lightly. Keep warm in a 325F oven while cooking each batch.
- Meanwhile in a saucepan heat beef broth until boiling. Stir in flour and water mizture stirring to combine. Bring back to a boil and continue stirring until thickened. Turn down to simmer and stir in salt, pepper and dried basil. Adjust seasonings as needed to taste.
- Assemble French fries on a large platter, top with cheese curds and steak. Pour gravy over the top and serve.
