Delicious ponzu asada fries topped with marinated steak, Chili Garlic Miso Aioli, and Nopal Pico De Gallo. This dish features a blend of flavors from miso, ponzu sauce, and fresh ingredients.
1: In a blender, combine minced shallots, white or yellow miso, mayonnaise, lemon juice, and chili garlic paste. Blend for 3 minutes until smooth.
2: Dice the grilled nopales, tomatoes, red onion, and jalapeños. Finely chop the cilantro.
3: In a bowl, combine diced ingredients and add yuzu, salt, and pepper. Mix well to prepare Nopal Pico De Gallo.
4: In a blender, combine ginger, garlic, green onions, cilantro, serranos, brown sugar, and ponzu lime sauce. Pulse blend until smooth.
5: Season both sides of the skirt steak with Chef Merito Meat Seasoning. Marinate the steak with the ponzu mixture for at least 2 hours.
6: Grill or sear the marinated skirt steak to your desired doneness. Let it rest, then slice thinly.
7: Prepare fries (homemade or store-bought) and top with slices of marinated steak. Drizzle with Chili Garlic Miso Aioli and garnish with Nopal Pico De Gallo.
