1 lb skirt steak, sliced into 1-inch bite-size pieces. Pro tip: Ask your butcher to slice it for you to save time.
1 tbsp Montreal seasoning
1 tbsp truffle oil
1 bag frozen shoestring French fries
Grated Parmesan cheese
Avocado oil
1 tsp salt
Fresh parsley, chopped (for garnish)
Directions
Preheat your griddle on high heat.
Place the sliced steak directly on the griddle and season with about 1 tablespoon of Montreal seasoning. Toss and cook until the steak reaches medium doneness or your preferred internal temperature.
On the other side of the griddle, add the frozen French fries with a drizzle of avocado oil, season with salt, and cook until crispy and golden.
Transfer the fries to a large bowl, drizzle with truffle oil, sprinkle with Parmesan cheese, and toss until coated.
To serve, spread the fries on a plate, top with the cooked steak, add more Parmesan, and garnish with chopped parsley.
Enjoy immediately with a glass of your favorite Cabernet or red blend.
