Steak Frites Skewers Recipe

Make marinade

In a bowl whisk together minced garlic, aji amarillo paste, red wine vinegar, olive oil, ground cumin, smoked paprika, sea salt and black pepper until smooth.

Marinate beef

Add beef cubes to the marinade, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours. Remove from fridge 20 minutes before grilling to come toward room temperature.

Assemble skewers

Thread the marinated beef cubes onto metal or soaked wooden skewers, leaving a little space between pieces for even cooking.

Cook skewers

Preheat a grill or grill pan over high heat. Oil the grates lightly. Grill skewers 2-3 minutes per side for medium-rare depending on cube size, turning to get good char. Total cook time about 6-8 minutes. Transfer to a tray, tent loosely with foil and rest 5 minutes.

Prepare potatoes

Using a mandoline or sharp knife, cut peeled russets into very thin matchsticks (shoestring thickness). Immediately place cut potatoes into a large bowl of cold water to remove starch. Rinse until water runs clearer, then soak 30 minutes. Drain and pat thoroughly dry with clean kitchen towels or paper towels.

Heat fat

In a heavy Dutch oven or deep fryer, heat beef tallow to 325°F (163°C) for the first blanch. If you don't have a thermometer, heat until a small piece of potato sizzles gently and slowly but does not brown immediately.

First fry (blanch)

Fry potatoes in batches for 3-4 minutes until just tender but not colored. Remove with a spider or slotted spoon and drain on paper towels. Increase oil temperature to 375°F (190°C).

Second fry (crisp)

Fry the blanched shoestrings in batches at 375°F until golden and crisp, about 1-2 minutes. Drain on paper towels, season immediately with fine salt and pepper and toss gently. Keep warm in a single layer in a low oven (200°F / 95°C) while finishing other components.

Make reduction

In a small saucepan combine white wine vinegar, white wine, minced shallot and half of the chopped tarragon. Bring to a simmer and reduce until about 2 tablespoons of liquid remain. Strain solids and return the liquid to a clean small saucepan or bowl to cool slightly.

Clarify butter

Gently melt the unsalted butter in a small pan, skim foam and keep warm (melted clarified butter separated from solids gives a cleaner sauce).

Emulsify

Set a heatproof bowl over (not in) simmering water to create a double boiler. Whisk the egg yolks with the warm reduction until slightly thickened. Slowly drizzle in the warm clarified butter in a thin stream while whisking vigorously to create an emulsion. Continue until sauce is thick and glossy. Remove from heat.

Finish

Stir in the remaining chopped tarragon, chives, salt and white pepper to taste. Keep warm (do not overheat or it will split). If needed, adjust consistency with a teaspoon of warm water.

Sauté shallot & peppercorns

Melt 1 tablespoon butter in a small skillet over medium heat. Add minced shallot and lightly crushed peppercorns and cook until softened but not browned, about 2 minutes.

Flambé or deglaze

Carefully add the brandy and, if comfortable, tilt pan to ignite briefly to burn off alcohol; alternatively simmer briskly for 1-2 minutes to reduce. Scrape any browned bits.

Reduce with stock

Add beef stock and simmer until reduced by about half and slightly syrupy, about 6-8 minutes.

Finish with cream

Lower heat and stir in heavy cream and Dijon mustard. Simmer gently until sauce coats the back of a spoon. Whisk in remaining 1 tablespoon butter off heat to give shine and season with salt to taste. Keep warm.

Blend

Combine chopped cilantro or parsley, lime juice, extra aji amarillo paste, olive oil and salt in a small bowl and mix until combined. Taste and adjust acidity or salt. This bright sauce is served alongside the skewers for additional punch.

Mix

In a small bowl combine mayonnaise, grated garlic, lemon juice, salt and pepper. Whisk until smooth and refrigerate briefly to let flavors meld. Serve chilled or at room temperature with fries.

Plate

Place 2-3 steak skewers per serving on a warm plate. Add a generous portion of beef tallow shoestring fries alongside. Spoon a small ramekin each of bearnaise, brandy peppercorn and garlic mayo on the plate, and a drizzle or dollop of anticucho sauce as desired.

Garnish & serve

Sprinkle chopped parsley and finishing sea salt over fries and skewers. Serve immediately while steak is rested and fries are hot and crisp.