Gaucho Loaded Fries

This dish includes cowboy-inspired, garlic-seasoned shaved steak atop crispy fried potatoes. It’s topped with melted cheese and a duo of sauces: a rich and spicy roasted poblano demi-glace and a creamy chimichurri aioli. To complete the dish, it is garnished with fresh cilantro leaves, pickled teardrop red peppers and cotija cheese.

Gaucho Loaded Fries





1 Tbsp.

Garlic, minced 

16 oz.

House-cut french fries 

8 oz.

Chihuahua cheese ​

1 oz.

Roasted red pepper strips 

¾ oz.

Red onions, slivers 

4 oz.

Roasted poblano demi-glace/gravy ​

2 oz.

Chimichurri aioli

1 oz.

Cotija cheese, crumbled 

2 Tbsp.

Cilantro leaves 

1 dozen

Pickled teardrop red peppers 

Show ingredients


  1. Cook The Original Steak-EZE® Revolutionary Fast Breakaway® Sirloin Beef Flat Steak on a flattop grill according to the directions on the box. Halfway through the cooking process, add in the minced garlic. Reserve.
  2. Put house-cut french fries in the fryer.
  3. Once fried, place the French fries on an oven-safe platter. Top the fries with shredded chihuahua cheese and place in the oven to melt the cheese completely.  
  4. Once out of the oven, either transfer the fries to a serving plate/container or keep on the oven-safe platter. Place the roasted red peppers and red onions atop the fries. 
  5. Top with the cooked The Original Steak-EZE® Revolutionary Fast Breakaway® Sirloin Beef Flat Steak.
  6. Ladle the roasted poblano demi-glace over the top of the fries and generously drizzle on the chimichurri aioli. 
  7. Garnish with crumbles of cotija cheese, cilantro leaves and pickled teardrop peppers.