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Organic Herb-Rubbed Pepper Steak with Duck-Fat Fries and Fried Padron Peppers

For all the meat lovers out there, this recipe is a must-try. It comes with two delightful sides to complete your hearty meal. 


For the herb-rubbed steak

  • 24 Ounces organic boneless, beef rib-eye steak
  • 1/2 bunch fresh organic thyme
  • 1/2 bunch fresh organic savory
  • 3 sprigs organic fresh rosemary
  • 3 organic sprigs sage
  • 2 Tablespoons salt
  • 2 Tablespoons fresh ground pepper
  • 1/4 Teaspoon granulated garlic
  • 1/2 Tablespoon organic brown sugar
  • 1/2 Tablespoon red chile flakes
  • 1 Tablespoon red wine balsamic reduction

For the duck-fat shoestring fries

  • 2 russet potatoes, cut into 1/4-inch shoestring shapes
  • 9 Cups duck fat, for frying
  • 1/4 Teaspoon truffle oil
  • Salt, for sprinkling

For the fried padron peppers

  • Small handful of padron peppers for each person
  • Salt, to taste
  • 9 Cups duck fat, for frying


For the herb-rubbed steak

Place herbs, salt and pepper, granulated garlic, brown sugar, and chile flakes into a small food processor. Blend until fine. Rub onto steak on both sides. Set aside 20 minutes. Flip after 10 minutes. Once ready to grill, preheat oven to 375 degrees, convection oven setting preferred. Heat a griddle on high until very hot. Place steak and sear both sides until there are nice grill marks. About 2 minutes on each side.

Make sure your house is well ventilated. The peppers on the steak will smoke and they are hot. Once grill marks are on. Place steak in a oven-proof pan and cook for 10 minutes. Cook to medium-rare. Use an instant read thermometer to check. Remove at 130 degrees.

Let rest for 10 minutes before cutting. Cut 3 pieces for each serving.

For the duck-fat shoestring fries

Soak cut potatoes in cold water. Heat duck fat to 300 degrees. Place potatoes in fat and cook for 1 minute or until potatoes have softened. Remove from pan and let cool.

Bring up oil to 350 degrees. Try to keep it a constant 350 degrees. Add potatoes. Cook until golden brown. Remove from fat. Toss with truffle oil and sprinkle salt.

Serve with steak or eat by themselves. Enjoy!

For the fried padron peppers

Heat oil to 350 degrees and place peppers. Cook until soft, about 1 minute.

Remove from pan and sprinkle with salt. Place on the bottom of the serving platter. Top steak over peppers.

Drizzle steak with balsamic red wine reduction. Then top with fries. Serve. Enjoy!