Steak Frites with Plum Steak Sauce


  • 1/8 yellow onion, minced
  • 1/4 cup raisins, chopped
  • 2 cloves garlic, minced
  • 1/2 inch fresh ginger root, grated
  • 1 navel orange, juiced
  • 2 Tbsp cider vinegar
  • 1 Tbsp brown sugar, packed
  • 1/2 cup Plum 'Chups
  • 1 Tbsp dijon mustard
  • 1 Tbsp Worcestershire sauce
  • 1 1/2 lb cut flat iron steak, trimmed
  • 2 russet potatoes
  • Canola oil for frying
  • Olive oil
  • Butter
  • Salt & Pepper

Steak Sauce Directions

  1. Combine onion, raisins, garlic, ginger, orange juice, vinegar, and brown sugar in a sauce pot.
  2. Simmer 10 minutes and reduce liquid by half.
  3. Add Plum 'Chups, mustard, and Worcestershire sauce.
  4. Continue simmering 5 minutes.
  5. Remove from heat and strain mixture through a fine mesh strainer.
  6. Transfer to glass container and refrigerate at least 1 hour. Make up to a day ahead.

Steak Directions

  1. Bring steak to room temperature.
  2. Season with olive oil, salt, and pepper.
  3. Grill steak over high heat or hot coals 3 to 4 minutes per side until medium rare.
  4. Remove to a platter and top with a large pat of butter.
  5. Allow to cool 5 minutes before slicing.

Frites Directions

  1. Slice russet potatoes into large steak fry rectangles.
  2. Soak in cold water 30 minutes, swirling and changing the water after 15 minutes.
  3. Remove potatoes to paper towels and dry thoroughly.
  4. Fry potatoes in 350 degree canola oil until browned.*
  5. Drain frites and remove to a paper towel. Immediately season with salt.

Serve steak sauce alongside sliced hanger steak and frites.