STEAK FRITES CONES

Steak Frites Cones image

Provided by Antonia Lofaso

Time 1h50m

Yield 10 to 12 servings

Number Of Ingredients 25

Previous Next

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

Steps:

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.