Ponzu Asada Fries

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:

1. In a blender, combine shallots, miso paste, lemon juice, chili garlic paste, and mayonnaise.
2. 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:

1. Dice the tomatoes, red onion, and jalapeños.
2. Grill the nopales for 3 minutes on each side, then dice.
3. Finely chop the cilantro.
4. 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:

1. In a blender, combine ginger, garlic, green onions, cilantro, serranos, brown sugar, and ponzu sauce. Pulse blend until smooth.
2. Season both sides of the steak with Chef Merito Meat Seasoning, pressing it into the meat.
3. Add the marinade to the steak and let it marinate for at least 2 hours.

Total recipe size: 6 pounds marinated steak

Assembly

1. Grill or sear the marinated skirt steak to your desired doneness. Let it rest, then slice thinly.
2. Prepare a batch of fries (homemade or store-bought).
3. Top the fries with slices of the marinated steak.
4. Drizzle with Chili Garlic Miso Aioli.
5. Garnish with Nopal Pico De Gallo.

Enjoy your Mexican Ponzu Asada Fries!