Ingredients
4 russet potatoes, peeled and cut into shoestrings using a mandoline
2 tbsp. extra-virgin olive oil, divided
1/2 c. Grated Gruyère
2 tbsp. unsalted butter, divided
1 1/2 lb. skirt steak, cut into 4" pieces
kosher salt
Freshly ground black pepper
1 tbsp. all-purpose flour
2 tbsp. whiskey
1 c. low-sodium beef broth
1 tbsp. heavy cream
1/4 c. chopped fresh parsley, plus more for garnish
Preparation
Step 1Preheat oven to 500° and line a rimmed sheet pan with parchment paper. Toss potatoes with 1 tablespoon olive oil and gruyère. Spread out in an even layer and bake until golden brown, 22 to 25 minutes. Rotate sheet pan if necessary. Step 2Preheat large cast-iron skillet over high heat. Add remaining tablespoon olive oil and 1 tablespoon butter. Dry steak with paper towels and season with salt and pepper. When butter starts to bubble add steak in a single layer; sear meat until browned, 4 minutes, then flip and cook 1 minute more. Transfer to a plate covered loosely with foil to rest.Step 3Return skillet to medium-high heat and add remaining tablespoon butter and flour; whisk for 3 minutes. Add whiskey, broth, salt, and pepper; simmer for 5 minutes. Finish with cream and parsley.Step 4Cut steak against the grain into thin slices, then add back to sauce in skillet. Garnish with parsley and add shoestring cheese potatoes to skillet. Serve immediately.
