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在薯條與凱撒沙拉席卷美食世界之前，最適合結合清新鹹香的髒鬥琴酒時，往往是濃郁且奶油味十足的牛排。就所有經典的牛排與雞尾酒搭配而言，髒鬥琴酒（dirty martini）之所以成為最萬無一失的選擇，源自其簡單的風味系統，能恰到好處地襯托出肉的鹹美。最出色的髒鬥琴酒還會加入藍紋起司的酸香與辛辣，為本已活力十足的風味再增添一層魅力。在這道髒鬥琴酒風格的牛排薯條食譜中，我更進一步，跳過搭配建議，直接在肉裡注入那些標誌性的雞尾酒風味。
這道醃料以苦艾酒、橄欖水、橄欖油、第戎芥末與蒜頭為基底，醃料僅止於不把整杯馬丁尼直接倒在牛排上的程度。為了讓牛排更具髒鬥琴酒的影響，還會調製一款濃郁的藍紋起司醬，淋在成品之上（這款醬同樣非常適合搭配薯條！）。談到薯條，這道菜採用二次油炸的做法，以實現最佳的酥脆口感，讓它成為與髒鬥琴酒風格牛排完美的搭配。
Gather the ingredients to make dirty martini-inspired steak frites
薯條用料：土豆、菜籽油、鹽、歐芹、帕馬森起司碎。牛排與藍起司醬部分，需苦艾酒、橄欖水、第戎芥末、蒜、藍紋起司碎、酸奶（我建議用希臘酸奶）、酪乳、綠橄欖、粗黑胡椒與牛排。此食譜最適合價格較低的部位，如牛腹肉（bavette）、雞胸邊肉（hanger）或髈尾肉（coulotte），這些部位經過醃料的風味與軟化效果後，能更好地展現風味。像菲力、肋眼與紐約客牛排本身就有奶油般濃郁的風味，因此我建議避用於本道料理中。
Step 1: Slice potatoes into fries
把剝好皮的土豆切成細長的鞋帶型薯條。
Step 2: Cover the fries with water
把薯條放在碗裡，整個淹沒在水中，浸泡 30 分鐘。
Step 3: Whisk together the marinade
同時，開始製作醃料。把苦艾酒、橄欖油、橄欖水、芥末與兩瓣蒜末一起用碗打散。
Step 4: Marinate the steaks
把牛排放入淺盤或塑膠袋，淋上苦艾酒醃料，醃製 30 分鐘。
Step 5: Combine blue cheese dressing ingredients
把藍紋起司、酸奶、酪乳、橄欖、橄欖水、蒜瓣、鹽與胡椒放入食物處理機中。
Step 6: Pulse to combine the dressing
打成呈大致順滑的狀態，然後放置一旁。
Step 7: Heat up oil for frying
在鑄鐵煎鍋或荷蘭鍋中以中火加熱菜籽油至大約 350°F（約 177°C）。
Step 8: Drain, dry, and fry the sliced potatoes
把薯條從水中瀝出，徹底擦乾。完全乾燥後，將薯條放入熱油中炸至金黃，大約 5 分鐘，分批進行。
Step 9: Drain the fries
把薯條取出，置於鋪有紙巾的平盤上瀝乾。
Step 10: Re-fry the fries until crispy
把油的溫度再提高到 375 至 400°F（約 190–204°C）。再次分批把薯條放回油中炸至酥脆，大約每批 2 分鐘。
Step 11: Drain and season the fries
把薯條瀝乾後放在鋪有紙巾的平盤上冷卻。趁仍然溫熱時加入 1 茶匙鹽（或依個人口味調整），再拌入歐芹與帕馬森起司碎。
Step 12: Heat oil in a skillet
在中火上，於煎鍋中以薄薄的一層菜籽油加熱，直到油非常熱但尚未冒煙。
Step 13: Cook the steaks
將牛排從醃料中取出，抖去多餘的醃料，放入熱鍋中。兩面煎至金棕色，大約每面 3 分鐘。
Step 14: Rest the steaks
從煎鍋中取出牛排，讓牛排在盤子上休息 5 分鐘再端上桌。
Step 15: Slice and serve the dirty martini-inspired steak frites
把牛排切片，淋上藍紋橄欖起司醬。與薯條一同裝盤上桌。
Pairs well with dirty martini-inspired steak frites
Dirty Martini-Inspired Steak Frites Recipe
Steak frites and dirty martinis are an iconic pairing, and this recipe takes things up a notch by infusing martini-inspired ingredients into the steak itself.
Total time: 1 hour, 25 minutes
- For the fries
- 3 large russet potatoes, peeled
- 1 quart canola oil, for frying
- 1 teaspoon salt
- ¼ cup finely chopped parsley
- ¼ cup grated parmesan
- For the marinade and steak
- ¼ cup vermouth
- ¼ cup olive oil
- 2 tablespoons olive brine
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 2 pounds bavette, hanger, or coulotte steaks
- For the blue cheese dressing
- 5 ounces blue cheese crumbles
- ½ cup yogurt
- ½ cup buttermilk
- ¼ cup pitted green olives, or about 8 olives
- 1 tablespoon olive brine
- 1 garlic clove
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- Slice the peeled potatoes into thin shoestring French fries.
- Place in a bowl and cover with water for 30 minutes.
- In the meantime, make the marinade. Whisk together the vermouth, olive oil, olive brine, Dijon mustard, and 2 cloves minced garlic in a bowl.
- Add steaks to a shallow dish or bag and cover with the vermouth marinade. Marinate for 30 minutes.
- Make the blue cheese dressing: To a food processor, add the blue cheese, yogurt, buttermilk, olives, olive brine, garlic clove, salt, and pepper.
- Pulse until mostly smooth, then set aside.
- Cook the fries: Heat the canola oil in a cast iron skillet or Dutch oven to 350 F over medium heat.
- Drain the fries from the water and completely dry them. Once completely dry, add the fries to the hot oil and fry until golden, about 5 minutes, working in batches.
- Remove the fries and drain on a paper-towel lined sheet tray.
- Increase the heat of the oil between 375 to 400 F. Working in batches again, return the fries to the oil and fry until golden, about 2 minutes per batch.
- Drain on a paper-towel lined tray. Salt while still warm with the 1 teaspoon salt (or to taste), then toss with parsley and parmesan.
- Heat a light layer of canola oil in a cast iron skillet over medium heat until very hot, but not smoking.
- Remove the steaks from the marinade, shake off excess, and add to the hot skillet. Cook until browned on either side, about 3 minutes per side.
- Remove the steak from the skillet and let rest on a plate for 5 minutes before serving.
- Slice the steaks and drizzle with the blue cheese olive dressing. Serve alongside the french fries.
| Calories per Serving | 1,947 |
| Total Fat | 162.7 g |
| Saturated Fat | 33.5 g |
| Trans Fat | 2.4 g |
| Cholesterol | 178.7 mg |
| Total Carbohydrates | 56.7 g |
| Dietary Fiber | 4.2 g |
| Total Sugars | 5.2 g |
| Sodium | 1,478.9 mg |
| Protein | 64.8 g |
此資訊為 Edamam 的估算值，基於可得成分與製作方式。不得視為專業營養師建議的替代品。
How long do I cook the steaks for desired doneness?
本食譜針對中等偏熟至中等偏生的牛排撰寫，即中心偏粉。等煎鍋溫度足夠高再入鍋煎能確保表面形成金黃色焦脆的外皮，同時內裡保持嫩度、粉嫩且多汁。如果你更喜歡更生一些的牛排，等表皮形成後就立即翻面，大約在入鍋 2 分鐘後就可完成。若偏好熟度更高、介於中等至中等偏全熟，則每面再多煎 2 至 3 分鐘，總共約 10 至 12 分鐘。
如果你不太敢只靠時間判斷（或像我一樣容易算不準時間），也可以用肉溫計來檢查熟度。中等熟的目標溫度是 135°F，讓牛排在自然餘溫下升至 140 至 145°F。中等偏生約 125 至 130°F，而中等偏全熟需要達到 140°F 或略高。若不確定，先設低一些的烹調時間，之後若需要再回鍋也可以。
Why do I need to fry the french fries twice?
作為冷凍食品櫃檯的主打，自己在家享用薯條通常不會太麻煩；而從頭做薯條則是一大挑戰。馬鈴薯中含有高量澱粉，通常讓薯條在內部鬆綿、外部酥脆的同時變得容易粘連。澱粉與水分結合，使得薯條無法透過烤或煎就變得酥脆。要做出內鬆外脆的薯條，就必須分兩段油炸：先在較低溫度讓內裡熟透，再以較高溫度蒸發水分並使表層酥脆。
如果你改用冷凍薯條，可以省略雙次油炸，直接把油溫升高，進入最後的酥脆油炸階段。冷凍薯條是預煮過的，並且快速冷凍，因此已經熟透，只需要在吃之前做酥脆。若使用冷凍薯條，你也可以改用烤箱或空氣炸的方式，按照包裝說明追求最酥脆的效果。
