Chili Garlic Miso Aioli
Ingredients:
- 2 cups minced shallots
- 10 oz white or yellow miso
- 1 gallon mayonnaise
- 3 oz lemon juice
- 5 oz chili garlic paste
Method:
- In a blender, combine shallots, miso paste, lemon juice, chili garlic paste, and mayonnaise.
- Blend for 3 minutes until smooth.
Total recipe size: 1.15 gallons
Nopal Pico De Gallo
Ingredients:
- 3 grilled nopales, diced
- 4 tomatoes, diced
- 1 cup red onion, finely diced
- 2 bunches cilantro, finely chopped
- 2 jalapeños, finely chopped
- 4 oz yuzu (Japanese lemon juice)
- 2 oz salt and pepper
Method:
- Dice the tomatoes, red onion, and jalapeños.
- Grill the nopales for 3 minutes on each side, then dice.
- Finely chop the cilantro.
- In a bowl, combine all ingredients. Add yuzu and season with salt and pepper. Mix well.
Total recipe size: 1.5 pounds
Serrano Cilantro Ponzu Marinated Steak
Ingredients:
- 20 fl oz ponzu lime sauce
- 5 whole serranos
- 2 bunches cilantro
- 8 oz brown sugar
- 5 oz green onions
- 4 oz ginger
- 2 oz minced garlic
- 8 oz Chef Merito Meat Seasoning
- 5 pounds skirt steak
Method:
- In a blender, combine ginger, garlic, green onions, cilantro, serranos, brown sugar, and ponzu sauce. Pulse blend until smooth.
- Season both sides of the steak with Chef Merito Meat Seasoning, pressing it into the meat.
- Add the marinade to the steak and let it marinate for at least 2 hours.
Total recipe size: 6 pounds marinated steak
Assembly
- Grill or sear the marinated skirt steak to your desired doneness. Let it rest, then slice thinly.
- Prepare a batch of fries (homemade or store-bought).
- Top the fries with slices of the marinated steak.
- Drizzle with Chili Garlic Miso Aioli.
- Garnish with Nopal Pico De Gallo.
Enjoy your Mexican Ponzu Asada Fries!