PICK UP
1          ea        skirt steak, 7 oz cooked sous vide
120      gm       French fries, cooked
45        gm       ketchup

Remove the steak from the bag and dry with a paper towel. Season the with salt and pepper. On the highest heat of the grill, place the steak at a 45deg angle. Cook for about 1 minute and then rotate 90deg. Cook 1 minute and then flip, maintaining the 45deg angle. Cook about 2 minutes and then rotate 90deg. Finish in salamander or oven to bring to temp above medium. Move the steak to a tray with a rack and allow to rest 5 minutes. Move to cutting board, slice across grain, then plate at 6 o’clock.

Cook fries in a 370F fryer for approx. 2 minutes, then transfer to a mixing bowl. Season with salt, then transfer to cone. Serve immediately w ketchup in a ramekin

PLATE – Large SVB round, Stainless steel fry cone w SVB Paper (1/2ed on the diagonal) w a doily

Place the sliced steak along the bottom circumference of the plate. Place a doily in the upper left of the plate and a ramekin of ketchup in the upper right. Place the cone of fries on the doily and serve immediately.