Steak Frites with Wasabi Oil

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This is a Ming Tsai version of French Steak Frites with an Asian flare adding Wasabi oil to the steak.
Recipe By: Ming Tsai
  • PrepN/A |
  • TotalN/A |
  • Serves4


    • 2 large 3 to 4-inch-thick rib eye
    • 2 cups mesclun greens
    • 1/2 cup Wasabi Oil
    • 4 large Kennebeck potatoes, peeled, sliced shoe string-style, soaking in ice water
    • 1 quart rice bran oil, for frying
    • 1 lemon halved
    • 1 tablespoon extra virgin olive oil
    • Cooking spray


Prepare a hot, cleaned grill, sprayed slick. Season the steak well on both sides and grill 6-8 minutes per side; let rest on a large pile of mesclun on a platter for 8-10 minutes before slicing.

Meanwhile, prepare a fryer or medium stock pot filled 1/3 the way up with canola oil at 275 degrees. Spin the fries dry in a salad spiiner and fry only until slightly colored, about 6 minutes. Drain on paper towels and let stand at room temperature. Increase heat to 375 degrees and fry once-fried potato strings until GB&D (golden brown and delicious), about 3-5 minutes. Drain on paper towels and season immediately with salt.

Transfer the steaks to a cutting board and slice. Drizzle lemon juice and extra virgin olive oil on the wilted mesclun and place the slices back on top. Top with fries and serve with Wasabi Oil, either drizzled on plate or in dipping bowls.

Additional Notes

Kosher salt and freshly ground black pepper
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