Gaucho Loaded Fries Recipe

This dish includes cowboy-inspired, garlic-seasoned shaved The Original Steak-EZE® Revolutionary Fast Breakaway Sirloin Beef flat 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

YIELD: 2-5 SERVINGS

AMOUNT	MAIN INGREDIENTS
5 oz.	*The Original Steak-EZE®* Revolutionary Fast Breakaway Sirloin Beef flat Steak, Non Marinated
1 Tbsp.	Garlic - Minced
16 oz.	House Cut French Fries
8 oz.	Chihuahua Cheese
1 oz.	Roasted Red Pepper Strips
3/4 oz.	Red Onion 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

Step 1: Cook The Original Steak-EZE® Revolutionary Fast Breakaway Sirloin Beef flat Steak, Non Marinated on a flattop grill according to the directions on the box. Halfway through the cooking process, add in the minced garlic & reserve.

Step 2: Put house-cut French fries in the fryer.

Step 3: When 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.

Step 4: When 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.

Step 5: Top with the cooked The Original Steak-EZE® Revolutionary Fast Breakaway® Sirloin Beef Flat Steak.

Step 6: Ladle the roasted poblano demi-glace over the top of the fries and generously drizzle on the chimichurri aioli.

Step 7: Garnish with crumbles of cotija cheese, cilantro leaves and pickled teardrop peppers.