Steak fries in cones

Ingredients:

Chipotle mayonnaise

• 1 tbsp. black pepper
• 1 teaspoon chopped garlic
• 1 can chipotle peppers in adobo sauce
• 3/4 cup mayonnaise

Cilantro Aioli

• 1 bunch of cilantro
• 5 tbsp sherry vinegar
• 3/4 cup mayonnaise

Chimichurri

• 1 cup finely chopped parsley
• 1 tbsp finely chopped rosemary
• 1 tbsp finely chopped marjoram
• 1 clove of garlic
• 1 anchovy fillet
• 1 cup extra-virgin olive oil
• 4 tbsp sherry vinegar
• Zest of 1 Meyer lemon
• 1 tbsp coarse salt

French fries

• 2 large potatoes
• 1 teaspoon white vinegar
• 6 cups vegetable oil for frying
• Fine sea salt

Steak

• 4 skirt steaks (about 1 kg)
• 4 tablespoons extra-virgin olive oil
• Cilantro and parsley, for sprinkling
• Crushed ice, for serving
• Special equipment: deep-fry thermometer; paper or bamboo serving horns; serving horns holder; small sauce pipettes

Preparation:

1. Sauces

   
   Chipotle mayonnaise: In a blender, combine the black pepper, garlic, and chipotle peppers and blend until smooth. In a medium bowl, combine the mayonnaise and chipotle puree. Set aside.
   
   Cilantro Aioli: In a blender, combine the cilantro and vinegar and blend until smooth. In a medium bowl, combine the mayonnaise and cilantro puree. Set aside.
   
   Chimichurri: Place the parsley, rosemary, and marjoram in a large bowl. Chop the garlic and anchovies together until you have a coarse paste. Add to the herbs. Add the olive oil, vinegar, lemon zest, and salt. Stir and set aside.

2. French fries

   
   Cut the potatoes into long, thin slices. Place in a large bowl. Add cold water to cover. Add vinegar and let sit for 1 hour.
3. Pour oil into a cauldron (the oil should be at least 8 cm deep) and heat to 190°C. Drain the potatoes and pat them dry with paper towels. Fry until the potatoes are deep golden brown, about 3-4 minutes. Drain on paper towels and season with salt to taste.

4. Steak

   
   Preheat a grill or grill pan. Season the steak with salt and pepper on both sides. Drizzle with oil and cook over medium heat for 3-5 minutes per side. Let rest for 5 minutes, then slice diagonally into 0.5 cm thick slices. Dip the steak in the chimichurri sauce. Set aside.
5. Place french fries and sliced ​​steak into cones placed in holders. Sprinkle with cilantro and parsley leaves. Arrange pipettes with sauces on crushed ice and place next to the cones.