Steak fries in cones

Votes: 1

Time: 1 hour 50 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 755, total fat 71 G., saturated fats 11 G., proteins 17 G., carbohydrates 15 G., fiber 2 G., cholesterol 60 mg, sodium 653 mg, sugar 1 G.

These paper cone appetizers are perfect for house parties, poolside get-togethers, grilling parties, and any other casual get-together. Homemade fries are served in cones with strips of grilled steak and three sauces to suit every taste: herby chimichurri, spicy aioli, and zesty chipotle mayo.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

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

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, French fries, Anchovies, rosemary, marjoram, chipotle peppers in adobo sauce, aioli sauce

Cooking the dish according to the recipe:

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.
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.

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.
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.
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.