Marinated Steak Frites with Shallot Pan Sauce

Serves 2 adults. Increase meat for additional servings.

This recipe is a blend between a modified marinade recipe I found on Jessica Gavin's site here and a Cooking Light recipe from my September 2008 magazine. It was really tasty and the kids cleaned their plates!

Marinade:

⅓ cup (80 ml) low sodium soy sauce
⅓ cup (80 ml) olive oil
¼ cup (60 ml) Worcestershire sauce
2 tablespoons (30 ml) honey
1 tablespoon minced fresh garlic
1 teaspoon dried minced onion
1 teaspoon chopped thyme
1 teaspoon chopped rosemary
½ teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon red wine vinegar
2 steaks, (ribeye, New York strip, porterhouse, T-bone, skirt, sirloin, flank, flat iron)

Frites:

1 3/4 pounds baking potatoes, peeled and cut into 1/2-inch sticks (I used a mandoline)
2-3 Tablespoons melted Coconut Oil
1/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme

Shallot Reduction Sauce:

INSTRUCTIONS:

In a resealable (ziplock) bag, mix together soy sauce, olive oil, Worcestershire sauce, honey, onion, garlic, thyme, rosemary, salt, pepper and vinegar.
Add steak to the plastic bag.
Pour the marinade over, press out excess air and refrigerate for 30 minutes.
Flip steak over and marinate an additional 30 minutes (or up to overnight) in the refrigerator.
Remove the steak from the marinade and pat dry with paper towels to remove excess moisture from the surface.
Discard marinade.
Position 1 oven rack on the highest setting. Position another rack on the lowest setting.
Preheat oven to 450°.
Arrange potatoes in a single layer on baking sheets with a silipat or parchment paper. Coat with melted coconut oil; sprinkle with 1/4 teaspoon kosher salt. Bake at 450° for 40 minutes or until golden brown, stirring potatoes and rotating pans halfway through. Toss potatoes with 1 teaspoon thyme.
Heat a 12-inch heavy cast iron skillet over medium-high heat. Coat pan with olive oil. Add steak to pan; sauté 3 minutes on each side or until desired degree of doneness. Remove from pan; keep steak warm.
Add shallots to pan; sauté 2 minutes. Add brandy; bring to a boil, scraping pan to loosen browned bits. Add beef broth, Dijon mustard, and 1 teaspoon thyme; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes). Add butter, stirring with a whisk.
Slice steak. Serve with shallot pan reduction sauce and potatoes.