0.0 – 0 reviews • Main Dish
| Level: |
Intermediate |
| Total: |
1 hr 50 min |
| Active: |
50 min |
| Yield: |
10 to 12 servings |
Ingredients
- 1 tablespoon black pepper
- 1 teaspoon chopped garlic
- 1 can chipotle in adobo
- 3/4 cup mayonnaise
- 1 bunch cilantro
- 5 tablespoons sherry vinegar
- 3/4 cup mayonnaise
- 1 cup finely chopped parsley
- 1 tablespoon finely chopped rosemary
- 1 tablespoon finely chopped marjoram
- 1 clove garlic
- 1 anchovy fillet
- 1 cup extra-virgin olive oil
- 4 tablespoons sherry vinegar
- Zest of 1 Meyer lemon
- 1 tablespoon kosher salt
- 2 large russet potatoes
- 1 teaspoon white vinegar
- 48 ounces (6 cups) canola oil, for frying
- Fine sea salt
- 4 skirt steaks (about 2 pounds)
- Kosher salt and freshly ground black pepper
- 4 tablespoons extra-virgin olive oil
- Cilantro and parsley for garnish
- Crushed ice, for serving
Instructions
- For the chipotle mayonnaise: In a blender, combine black pepper, garlic, and chipotle in adobo and puree until smooth. In a medium bowl, combine mayonnaise and the pureed chipotle mixture. Set aside.
- For the cilantro aioli: In a blender, combine cilantro and vinegar and puree until smooth. In a medium bowl, combine mayonnaise and the pureed cilantro mixture. Set aside.
- For the chimichurri: Place parsley, rosemary, and marjoram in a large bowl. Mince together the garlic and anchovy until it forms a coarse paste. Add to the herbs. Add olive oil, vinegar, lemon zest, and salt. Whisk to combine and set aside.
- For the french fries: Slice the potatoes into long, thin planks using a potato slicer or a sharp knife. Place potatoes in a large bowl. Add cold water to cover. Stir in vinegar and let soak 1 hour.
- Place the oil in a Dutch oven (the oil should be at least 3 inches deep) and heat to 375 degrees F. Drain the potatoes and pat very dry. Fry until golden brown, about 3 to 4 minutes. Remove, drain on paper towels and season with salt.
- For the steak: Preheat a grill or grill pan.
- Season steak with salt and pepper on both sides. Drizzle with oil and grill for 3 to 5 minutes per side for medium. Allow to rest for 5 minutes then slice on a bias in 1/4-inch-thick slices. Toss the steak in some of the chimichurri sauce. Set aside.
- To assemble: Place the fries and sliced steak in cones fitted in cone holders. Garnish with cilantro and parsley leaves. Serve the sauces in small pipettes in a bowl of crushed ice alongside the cones.
Nutrition Facts
| Serving Size |
1 of 12 servings |
| Calories |
755 |
| Total Fat |
71 g |
| Saturated Fat |
11 g |
| Carbohydrates |
15 g |
| Dietary Fiber |
2 g |
| Sugar |
1 g |
| Protein |
17 g |
| Cholesterol |
60 mg |
| Sodium |
653 mg |