Peachy Flatiron Steak Frites

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Typically when serving steaks frites in the French style, you give each diner not a full steak but a series of slices showing off the lovely medium-rare inside. If you happen to prefer your beef much beyond medium, the flatiron is probably not the steak for you. It gets tough after too much cooking.
2 (1-pound) boneless flatiron steaks
3 tablespoons extra-virgin olive oil
2 tablespoons coarse-ground steak rub
1 onion, cut in long slices
Vegetable oil for frying
3-4 baking potatoes, sliced into long strips
Seasoning blend to taste
1 cup prepared ketchup
Dry the steaks with a cloth or paper towel, coat with 2 tablespoons of the olive oil and season with the rub, gently pressing spices into the meat. Let sit to achieve close to room temperature. Heat the remaining olive oil in a skillet and stir the onion slices until soft and caramelized, seasoning with more of the rub. When done, turn off the heat and add the preserves, stirring until onions are thoroughly coated.
Preheat a grill to medium-high. Heat the vegetable oil in a pan or fryer. Grill the steaks until medium-rare, 10-12 minutes. Meanwhile cook the fries in the vegetable oil, stirring or shaking the pan occasionally. When frites are golden brown, drain on paper towels and let cool. Turn up the heat on the oil and fry the potatoes briefly one more time when ready to serve. Season frites with the seasoning blend of your choice. Let the steaks rest on a cutting board for a couple minutes before slicing. Cut ½ to ¾ inch thick and serve with the frites, some caramelized onions with sauce atop the slices of beef. Serves 4-6.
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