IN THE KIT
12 ozsirloin steaks
2 ozblack magic steak seasoning
2 ozparmesan cheese
4 ozcaesar dressing
6 ozromaine lettuce head
1 ozgarlic butter
2 ozbeef stock/base blend
Salt & pepper
Kitchen Items Needed
Medium pot with lid
Microplane or grater
Rimmed baking sheet
Medium heavy skillet (preferably cast-iron)
Preheat oven to 450°F with a rimmed baking sheet placed on a rack in the upper third – you want to heat the baking sheet for the fries;
Scrub potatoes, then cut lengthwise into ¼-inch thick wedges;
Halve lettuce lengthwise, then cut crosswise into 6 wedges, discarding stem;
Peel & finely chop shallot.
Place potatoes in a medium pot with enough salted water to cover by 1 inch. Cover & bring to a boil. Uncover & cook until barely tender, 5–8 minutes. Drain & return potatoes to pot off heat.
Toss parboiled potatoes in pot with drizzle of olive oil, generous pinch each of salt & pepper. Carefully spread into a single layer on preheated baking sheet. Roast on upper oven rack until fries are golden brown & crisp, flipping potatoes for the last 5 minutes, about 25 minutes total.
Pat steaks dry, then season all over with black magic rub. Heat a drizzle of oil in a medium heavy skillet (preferably cast-iron) over medium-high. Add steaks, cook until well browned and medium-rare, 3–4 minutes per side (or longer for desired doneness). Transfer to a cutting board to rest.
Add chopped shallots to same skillet, cook over medium heat, scraping up any browned bits from the bottom, until lightly browned, 1–2 minutes. Add garlic butter blend & stock blend. Cook, whisking, until sauce is emulsified & coats the back of a spoon, 1–2 minutes. Immediately, remove from heat. Season to taste with salt, pepper.
Thinly slice steaks, if desired. Serve steak with fries, spoon pan sauce over steaks. Layer romaine lettuce alongside, Drizzle caesar dressing over romaine wedges, then sprinkle with Parmesan. Enjoy!