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.



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 
  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.