Animal-Style Fries with Grilled Steak

Ingredients

• 1 lb Skirt steak (Also called skirt steak; remove excess fat and leave whole for grilling.)
• 0.5 cup Bachan’s sauce (For the marinade.)
• 2 tbsp Thundering Longhorn seasoning (For the marinade.)
• 3 dientes Garlic (Finely chopped; for the marinade.)
• 2 naranjas Orange juice (Squeeze the oranges directly into the marinade.)
• 2 limones verdes Lime juice (Squeeze directly into the marinade.)
• 2 tbsp Olive oil (For the marinade.)
• 2 lb Potatoes (Wash and cut into fries approximately ¼ inch (6 mm) thick. Frozen french fries may be used instead.)
• 1 L Vegetable oil for frying (Approximate amount for a pot or deep fryer; not all the oil will be absorbed.)
• 1 Yellow onion (Diced; estimated amount based on the video and description.)
• 0.5 cup Mayonnaise (For the sauce.)
• 1 tbsp Ketchup (For the sauce.)
• 1 tbsp Mustard (For the sauce.)
• 1 tbsp Apple cider vinegar (For the sauce.)
• 1 tsp Garlic powder (For the sauce.)
• 1 tsp Smoked paprika (For the sauce.)
• 4 rebanadas American cheese (Optional, for serving over the fries.)

Steps

1. 1

   In a bowl, combine the Bachan’s sauce, Thundering Longhorn seasoning, chopped garlic, orange juice, lime juice, and olive oil. Mix until well combined.

2. 2

   Add the skirt steak to the marinade and coat it on all sides. Cover the bowl or transfer everything to a resealable bag and refrigerate for 1 to 2 hours; the transcript mentions that one hour also works.

3. 3

   Wash the potatoes well and cut them into fries approximately ¼ inch (6 mm) thick. For crispier fries, soak them in ice water while preparing the other components to remove some of the starch; then drain and dry them very well. Alternatively, use frozen french fries.

4. 4

   Dice the onion into small pieces using a sharp knife.

5. 5

   Heat a skillet over medium-low heat and add the onion. Cook for 15 to 20 minutes, stirring occasionally, until soft, golden, and caramelized. Remove from the heat and set aside.

6. 6

   In a small bowl, combine the mayonnaise, ketchup, mustard, apple cider vinegar, garlic powder, and smoked paprika. Mix until smooth and refrigerate until ready to serve.

7. 7

   Preheat a gas grill over high heat. Remove the steak from the marinade and let the excess drip off to prevent flare-ups.

8. 8

   Place the steak on the hot grill. Grill for approximately 3 to 4 minutes per side, turning every 3 to 4 minutes, until it reaches an internal temperature of 135 °F (57 °C) for medium-rare.

9. 9

   Transfer the steak to a cutting board and let it rest while you fry the potatoes. Resting allows the juices to redistribute.

10. 10

    While the meat rests, heat the frying oil to 350 °F (175 °C). If using homemade fries, dry them completely before placing them in the oil to reduce splattering.

11. 11

    Fry the potatoes in batches without overcrowding the pot, until golden and crisp. Remove them with a slotted spoon, drain them on a wire rack or paper towels, and season to taste.

12. 12

    Cut the steak against the grain, then cut it into small bite-size pieces.

13. 13

    Assemble each serving over a bed of french fries. Add the optional American cheese, caramelized onions, steak pieces, and a generous drizzle of sauce. Serve immediately.

Notes

The amounts of potatoes, onion, frying oil, and steak were not specified in the post; they were estimated for 4 servings. For greater food safety, use a thermometer and cook the meat to the desired doneness. The stated oil amount is the approximate volume for the deep fryer, not necessarily the amount consumed.

Nutrition per serving

• main course
• french fries
• grilling
• barbecue
• beef
• casual food
• American-style
• optional cheese