Whiskey-Glazed Steak with Shoestring Potatoes

This is sooo yummy--a 10 star for sure!  We had this to celebrate our "first date-a-versary" and it was so worth the effort.  Ok, it wasn't too much effort, actually--the only part that took time was cutting up the potatoes in shoestrings.  I don't have a mandoline with a julienne/shoestring attachment/setting, so I opted for slicing with my food processor, then cutting by hand for the strips.  I followed the recipe exactly with one exception--I did not put my oven on 500°F!  I started at 450°F, which made the potatoes crispy only at the very edges by the 20 minute-mark.  I raised the temp to 475°F to go about 7 more minutes and it was perfect.  Next time, I will use 475°F the whole time. And believe me, there will be a next time...soon!

Link to original recipe:
http://www.delish.com/cooking/recipe-ideas/recipes/a50089/whiskey-glazed-steak-with-shoestring-potatoes-recipe/

Ingredients:

4 Russet potatoes, peeled and cut into shoestrings
2 T. extra-virgin olive oil, divided
1/2 c. grated Gruyère cheese (2 oz.)
2 T. unsalted butter
1 1/2 lb. skirt steak, trimmed, cut into ~4" pieces
Kosher salt
coarse ground black pepper
2 T. whiskey
1 c. low-sodium beef broth
1 T. heavy cream
1/4 c. chopped Italian parsley

Instructions:

1. Heat oven to 475°F.  Line a rimmed baking sheet with parchment paper.

2. Toss potatoes with 1 T. olive oil and the Gruyère.  Spread on parchment paper in pan to make an even layer.

3. Bake for 20-25 minutes, until golden brown (I turned mine about 5 minutes before end, but this may not be necessary).

4. Dry steak with paper towels and season to taste with salt and pepper.

5. Heat a large cast iron skillet over medium-high heat.  Add 1 T. olive oil and 1 T. butter; when butter starts to bubble, add steak in a single layer.

6. Sear meat for 4 minutes, then flip and cook for 1 more minute.  Transfer to a plate and tent with foil to keep warm.

7. Return skillet to medium-high heat and add remaining 1 T. of butter along with flour.  Whisk constantly for 3 minutes.

8. Add whisky, broth, and 1/4 tsp. of pepper (**original recipe calls for 1/4 tsp. of salt as well; this made it a bit on the salty side, so I will be leaving out next time).  Whisk together, then let simmer for 5 minutes.

9. Turn off heat but leave on burner if cooking with gas stove (if not, you may need to move off the burner until it cools a bit).  Whisk in cream, parsley, and any accumulated juices from the steak.

10. Cut the steak pieces against the grain into slices and add back to skillet with sauce.

11. Serve immediately with the potatoes and enjoy!