Ingredients
Equipment
Method
Step 1: Prepare Your Deep Fry Setup
- Pour 10 cups of neutral oil into a large Dutch oven, aiming for a depth of about 3 inches. Attach a deep-fry thermometer to the side and heat the oil over high heat until it registers a precise 375°F.
Step 2: The Unique Twist: Marinate & Sear the Steak
- While your oil heats, place your skirt steak or NY strip steak in a shallow dish. Drizzle it with 1 tablespoon of olive brine and about 1/2 tbsp of gin. Let it marinate for 15-20 minutes. After marinating, pat the steak thoroughly dry with paper towels. Season it liberally all over with Kosher salt.
- Heat a large stainless steel skillet over medium-high heat until it is very hot. Pour in 1 tablespoon of neutral oil and swirl to coat the pan. Carefully place the steak in the hot skillet. Cook, turning halfway through, until a beautiful, brown crust forms. For medium-rare, an instant-read thermometer inserted into the thickest part should register 125°F, about 2 to 3 minutes per side. Once cooked, transfer the steak to a cutting board to rest for 5-10 minutes.
Step 3: Craft the Signature Dirty Martini Sauce
- Using the same skillet, reduce the heat to medium. Add the pitted chopped green olives and cook, stirring occasionally, until they begin to brown, about 2 minutes. Stir in the garlic and cook until it becomes fragrant, about 1 minute.
- Next, pour in the gin and dry vermouth, stirring to degraze the pan, scraping up all those flavorful bits from the bottom. Bring it to a gentle simmer and cook, stirring occasionally, until the liquid is almost completely evaporated, about 4 to 5 minutes. Add the low-sodium beef broth and continue to simmer, stirring occasionally, until the sauce has thickened significantly, reducing by about two-thirds, which takes about 5 minutes. Remove the skillet from the heat and stir in the remaining olive brine and unsalted butter.
Step 4: Fry the Crispy French Fries
- While your sauce simmers, use a spider utensil to carefully add half of the frozen shoestring French fries to the hot oil, agitating gently. Fry until they are beautifully golden and crispy, about 3 to 4 minutes. Transfer the fried fries to a paper towel-lined baking sheet to drain any excess oil, and immediately season them with salt. Repeat with the remaining fries.
Step 5: Assemble the Fresh Side Salad
- In a large bowl, whisk vinaigrette by combining the Dijon mustard, white wine vinegar, honey, and a pinch of salt. While continuously whisking, slowly drizzle in the remaining 4 tablespoons of neutral oil until the dressing is smooth and well-combined. Add the mixed greens and fresh flat-leaf parsley leaves to the bowl and toss gently to coat them evenly in the dressing.
Step 6: Plate and Serve Your Masterpiece
- On your cutting board, slice the steak against the grain into tender strips. Arrange the sliced steak elegantly on a platter. Spoon the luxurious olive sauce generously over the steak, and if you’re using it, sprinkle with the optional crumbled blue cheese. Serve immediately with the crispy fries and the fresh side salad alongside.
Nutrition
Notes
Resting the steak after cooking is crucial for tenderness and juiciness; allow 5-10 minutes for juices to redistribute. Always preheat your skillet until very hot for a perfect sear on the steak and avoid overcrowding to prevent steaming. For deep-frying, maintain consistent oil temperature (375°F) with a deep-fry thermometer to ensure crispy, not soggy, fries. The quality of your gin and dry vermouth significantly impacts the depth of flavor in the signature sauce. For storage, keep cooked steak, sauce, and fries in separate airtight containers for 2-3 days; reheat steak gently and re-crisp fries in a hot oven or air fryer. You can prep chopped olives, garlic, and the vinaigrette in advance. Nutrition information is estimated based on common ingredients and serving sizes and may vary.