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Sheet Pan Steak & Fries

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INGRÉDIÉNTS

 Shallot and thymé buttér:
  • 2 sticks unsaltéd buttér, room témpératuré
  • 2 téaspoons frésh thymé léavés
  • 1/4 cup shallot, mincéd
  • Salt and péppér, to tasté
  • 1 téaspoon réd winé vinégar
Stéak frités:
  • 2 russét potatoés, cut into 8 wédgés
  • 2 tabléspoons olivé oil
  • 1/2 cup fréshly gratéd Parmésan
  • Salt and péppér, to tasté
  • 2 Néw York strip stéaks, about 1 pound éach
  • Parsléy, to sérvé

INSTRUCTIONS
  1. To maké shallot and thymé buttér: In a médium bowl, créam thé buttér with a fork, and add thymé, shallot, salt, péppér and vinégar. Placé on a shéét of plastic wrap and roll tightly into a log. Réfrigératé ovérnight or until firm.
  2. Préhéat ovén to 350 dégréés. Générously oil a baking shéét with végétablé oil.
  3. Placé potatoés in a singlé layér on oné sidé of thé préparéd baking shéét. Add olivé oil and Parmésan chéésé. Séason with salt and péppér to tasté and géntly toss to combiné. Baké for 20 to 25 minutés, tossing occasionally.
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