By Stanley A. Fishman, author of Tender Grassfed Meat
I know literally hundreds of ways to turn grassfed meat into wonderful meals. But I have to confess something. My favorite meal remains what it always has been—steak and French fries. I am not alone in this. Many accomplished chefs have admitted to the same desire.
Steak and French fries have gotten a very bad reputation over the last 40 years. I contend that the steak and French fries I will enjoy this coming Father’s Day will be nourishing and good for me, as well as absolutely delicious.
The Allure of Steak and French Fries
Why have steak and French fries remained so popular, even if most people think they are a guilty indulgence? Steak and French fries are a traditional food combination, going back to France. The French know something about good traditional food combinations. I will point out that the original steak and French fries used grassfed beef for the meat, and good old saturated animal fat, such as beef tallow or lard, for frying the potatoes. The potatoes used for this traditional dish were organic, since all food used to be organic. The combination of steak and potatoes provided a meal that had a perfect pH balance, with the potatoes balancing the meat. Frying the potatoes in plenty of good animal fat tamed the high glycemic index of the potatoes, since the potatoes were fried in such a way to ensure that they would absorb plenty of the fat. In fact, potatoes were always cooked with fat (usually animal fat), in traditional Europe. As a follower of the teachings of Dr. Weston A. Price, I consider the fat of healthy grassfed animals to be one of the best foods I can eat. An excellent article on this subject is “The Skinny on Fats.”
Perhaps the greatest attraction of this combination is the joy of eating tender, juicy meat with crisp, delicious potatoes.
My Traditional Steak and French Fries
When I think of steak and French fries, I am not referring to the usual combination of a factory steak with factory potatoes fried at high heat in a modern vegetable oil. I think of a traditional, grassfed steak, with organic potatoes, fried at moderate heat in a traditional fat such as beef tallow or old-fashioned lard. This recreates the original ingredients that gave birth to the tradition.
A grassfed steak has much more flavor and will sustain and improve the natural functions of your body. Cooked right, it will be tender and taste so much better. The cuts I prefer for such a festive combination are Porterhouse, or a bone in rib steak, though I will also enjoy a strip steak, or even a less expensive cut such as center cut shoulder or cross rib. A less expensive cut of steak was often used for this dish in France, which was called Steak Frite. The cut I choose for the classic version is tri-tip steak, and my version of Steak Frite is contained on page 77 of my cookbook, Tender Grassfed Meat. The book also contains more than 20 other recipes for grassfed beef steak. These steaks all have something in common—they all go great with French fries.
I use only organic potatoes for French fries. I think it is important to use only organic potatoes, because conventional potatoes have been heavily sprayed with a number of pesticides, and just do not taste as good. I will fry the French fries in rendered beef tallow, or natural, unhydrogenated lard. I will fry the French fries twice, initially at a very moderate heat. Some might ask, “Doesn’t that mean that the fat will get into the potatoes?” You bet the fat will get into the potatoes. That’s a good thing. Eating fat with potatoes is an old European tradition. My recipe for Old Fashioned French Fries is contained on page 198 of Tender Grassfed Meat. You can see how they look in the photo above. They taste even better than they look.
A meal of traditional steak and French fries provides important nutrients that will maintain and support the very structure of your body, such as your bones, muscles, and cells, while also supporting your immune system and other body functions. But my main reason for wanting steak and French fries is that it tastes so very good.
This post is part of Real Food Wednesday Blog Carnival at Kelly the Kitchen Kop.
This post is part of Fight Back Friday Blog Carnival at Food Renegade.
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