Antonia makes a hearty cocktail hour appetizer with Steak Frites Cones, including french fries, skirt steak, chimichurri and other dipping sauces!
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Steak Frites Cones
DISH THANKS TO ANTONIA LOFASO
Level: Intermediate
Overall: 1 hr 50 min (consists of soaking time).
Active: 50 min.
Yield: 10 to 12 portions.

Components.

Chipotle Mayonnaise:.

1 tablespoon black pepper.
1 teaspoon sliced garlic.
1 can chipotle in adobo.
3/4 cup mayonnaise.

Cilantro Aioli:.

1 lot cilantro.
5 tablespoons sherry vinegar.
3/4 cup mayonnaise.

Chimichurri:.

1 cup carefully sliced 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.

French French fries:.

2 big russet potatoes.
1 teaspoon white vinegar.
48 ounces (6 cups) canola oil, for frying.
Great sea salt.

Steak:.

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.

Directions.

Special devices: deep-fry thermometer; paper or bamboo cones for serving; cone holders; small pipettes for serving sauces.

For the chipotle mayo: In a mixer, integrate black pepper, garlic, and chipotle in adobo and puree until smooth. In a medium bowl, combine mayo and the pureed chipotle mix. Reserve.

For the cilantro aioli: In a blender, combine cilantro and vinegar and puree up until smooth. In a medium bowl, combine mayonnaise and the pureed cilantro mix. Set aside.

For the chimichurri: Location parsley, rosemary, and marjoram in a big bowl. Mince together the garlic and anchovy up until it forms a coarse paste. Contribute to the herbs. Include olive oil, vinegar, lemon enthusiasm, and salt. Blend to integrate and set aside.

For the french fries: Slice the potatoes into long, thin slabs utilizing a potato slicer or a sharp knife. Place potatoes in a large bowl. Include cold water to cover. Stir in vinegar and let soak 1 hour.

Location the oil in a Dutch oven (the oil ought to be at least 3 inches deep) and heat to 375 degrees F. Drain the potatoes and pat really dry. Fry until golden brown, about 3 to 4 minutes. Get rid of, drain on paper towels and season with salt.

For the steak: Pre-heat 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 pieces. 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 little pipettes in a bowl of crushed ice alongside the cones.

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Antonia Lofaso's Steak Frites Cones|Guy's Ranch Cooking area|Food Network.