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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.
Ingredients
SERVES: 2-5
| 5 oz. | The Original Steak-EZE® Revolutionary Fast Breakaway Sirloin Beef flat Steak, Non Marinated, cooked and seasoned with chopped garlic |
| 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 |
Directions
- 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.
- Put house-cut french fries in the fryer.
- 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.
- 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.
- Top with the cooked The Original Steak-EZE® Revolutionary Fast Breakaway® Sirloin Beef Flat Steak.
- Ladle the roasted poblano demi-glace over the top of the fries and generously drizzle on the chimichurri aioli.
- Garnish with crumbles of cotija cheese, cilantro leaves and pickled teardrop peppers.
