Loaded Fries with Carne Asada and Gruyère

Fries

• 44 large russet potatoes, peeled and cut into 1/4-inch sticks
• kosher salt
• white vinegar
• cornstarch (equal parts with flour)
• all-purpose flour (equal parts with cornstarch)
• seasoning blend (such as season all or chaos seasoning)
• oil for frying (enough to deep fry)

Meat

• 454 g1 lb beef hind quarter, cut into small pieces
• 11 lime, juiced (plus half a lime more)
• 1 spoonful1 spoonful minced garlic
• onion, chopped
• fajita seasoning
• 11 jalapeño, finely chopped
• 11 serrano pepper, finely chopped
• butter

Toppings

• bacon, cooked until crispy
• Gruyère cheese, freshly grated
• sharp cheddar cheese, grated
• fresh parsley, chopped
• avocado oil (for cooking bacon)

Instructions

1. 1 Peel and cut the potatoes into 1/4-inch sticks. Bring a large pot of water to a boil with a generous pinch of kosher salt and a splash of vinegar. Add the fries and boil for about 20 minutes, until just tender but not falling apart. Drain the fries and spread them out on a baking sheet to cool. Once cooled, dust them with a half-and-half mix of cornstarch and all-purpose flour seasoned with your seasoning blend, tossing to coat lightly. Spread in a single layer and freeze for 20 minutes.
2. 2 While the fries freeze, marinate the beef: combine the meat pieces with lime juice, chopped onion, garlic, fajita seasoning, jalapeño, and serrano in a bowl. Mix well and let marinate. Meanwhile, heat oil in a large pot to around 175°C350°F. Fry the potatoes in batches, cooking until they just begin to color. Remove and drain on a wire rack. Crank the heat and re-fry each batch until golden and crispy. Keep finished fries warm in a 90°C190°F oven on a baking sheet.
3. 3 Cook the bacon in a pan with a splash of avocado oil over medium heat until crispy. Remove and drain on paper towels, reserving the grease. In the same pan (wiped out), cook the marinated beef over high heat, pressing it flat to sear. Cook until the moisture evaporates and the meat gets color on the outside, then add a knob of butter and finish cooking. Remove from heat.
4. 4 To assemble: lay the crispy fries on a plate or tray, top with the seared carne asada, crumble over the crispy bacon, then generously sprinkle grated Gruyère and sharp cheddar cheese over everything. Finish with a handful of fresh chopped parsley and serve immediately.