Not Just Any Fries

I love a good steak and fries and while the burger has so many ways to spice up this recipe offers you a delicious tasty way to make up some steak fries. Some sweet potatoes steak fries that go great with a delicious tasting steak The savory note of coriander and mustard balance out the taste of blue cheese and saltiness.    

• 2 8-10 Ounce New York strip steaks
• 2 yams, peeled (try to find evenly shaped yams)
• 2 cloves garlic, smashed and finely diced
• 1 tsp coriander seeds, crushed
• 1/2 tsp mustard powder
• 1/4 tsp white pepper
• 2 tsp unsalted butter
• 5 tsp sharp blue cheese
• 1 tsp finely chopped thyme
• 1/4 cup olive oil
• coarse salt and pepper to taste

1. Preheat your oven to 400 and set the upper rack about 8″ from the top. 
2. Using a mandolin or v-slicer, julienne the yams.  You’re looking for thin strips, about 1/8″.  If you don’t have a slicer, you’ll spend the next 2 hours doing this by hand.  Oh well, it’s fun, right?
3. Toss the yams with olive oil and garlic to coat.  Salt generously and spread in an even layer on a baking sheet.  Bake at 400, tossing often to prevent burning.
4. In a mortar and pestle or small food processor, combine the coriander seeds, mustard power, white pepper, 3 wrists of black pepper, about 1 tsp of coarse salt and about 4 tsp of olive oil.  Blend until the coriander seeds are relatively small.
5. Coat the steaks with the coriander mixture and set aside. 
6. Preheat a very heavy skillet over high heat.  Seroiusly, get this thing hot.  Once it is smoking (literally) add the steaks and sear each side until a delicious crust forms, about 2 minutes per side.  Remove the steaks to a plate and let them rest for 5 minutes.
7. Meanwhile, combine the butter, blue cheese and half of the thyme in a small bowl.  Remove the yam fries from the oven and toss with the remaining thyme. 
8. Plate the steaks and fries.  Place a generous dollop of blue cheese butter atop the steak and watch it melt in a ballet of buttery flavor