Serves 2

• 1 pack Minute Steak, thawed
• 1 lb Russet Potatoes, peeled
• 2 Spring Onions, sliced thinly
• 1 Tbsp Butter
• ¼ cup Red Wine
• Flaky Salt
• Fresh Ground Black Pepper

Season steaks with salt and pepper; set aside.

Slice potatoes in 4 or 5 vertical pieces; then cut each of piece into sticks. Place in a large bowl and cover with cold water. Allow them to soak 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you're ready to make the fries, drain the water and lay the potatoes on a baking sheet lined with paper towels. Blot to dry.

Preheat oven to 200 degrees.

Place potatoes in a 4 to 5-quart heavy, deep frying pan or Dutch oven with enough oil to barely cover the potatoes. Turn burner to high and bring oil to a light boil. Cook potatoes for 15 minutes. You can use tongs or a thin spatula to gently scrape loose any potatoes that have stuck to the pan; try not to stir too much as they will break apart. Continue to cook, stirring only if absolutely necessary, for another 5 to 10 minutes or until potatoes are crisp and golden. Using a large slotted spoon, scoop potatoes from pan and spread on a paper towel-lined tray to drain. Toss immediately with salt.

Keep fries warm in the oven while you prepare your steak.

Heat butter in a heavy skillet over medium-high heat. Sear meat until browned -- about 2 minutes. Flip steak and cook opposite side just until browned. Don’t overcook or you run the risk of toughening the meat. Remove from pan; set aside to rest.

Deglaze pan with red wine. Add Spring onions and sauté for a few minutes until half of wine has evaporated. Plate steak with fries and spoon scallions over steak along with pan juices.