2 russet potatoes, cleaned, dried and cut into long, thin fries
1 flank steak (1 to 2 pounds)
Flaky sea salt
Freshly ground black pepper
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
In a medium bowl, toss potato slices with a drizzle of olive oil and 1 teaspoon of salt. Place potatoes in a single layer on prepared baking sheet. Bake for 30 to 40 minutes, turning the fries periodically to insure even browning.
Season steak with salt and pepper. Allow flank steak to sit at room temperature for at least 10 minutes before cooking.
Preheat a cast-iron skillet until smoking hot. Add a small drizzle of vegetable oil. Place steak in skillet and don’t move it until time to flip. Cook 5 to 6 minutes per side.
Let meat rest 10 minutes before slicing against the grain into long, thin strips. Wrap slices of meat around a few french fries and secure with a toothpick.