Instructions
- Place the steaks in the freezer for at least 30 minutes, or until just starting to freeze. This will allow you to slice the steaks very thinly.
- If using a 17” Weber Slate Griddle, prepare it for cooking using direct high heat (250°C-290°C) and preheat as directed. For specific cooking instructions on the 17” slate, see the Recipe Tips below, as you will need to cook the ingredients in batches. If using a 30” or 36” Weber Slate Griddle, prepare it for cooking using direct medium-high heat (210°C-250°C) and preheat as directed. Refer to Step 11 for information on Weber Slate Griddle settings.
- Slice the steaks into very thin slices, approximately 2-3 mm thick. Coat the sliced steak with 3 tablespoons of olive oil, 1½ teaspoons salt, and 1 teaspoon of pepper.
- Mix the finely chopped onion with 1 tablespoon of olive oil and ½ teaspoon of salt.
- Once the griddle has preheated, scrape it clean with a scraper. Lightly oil the griddle surface with olive oil, using the back of a spatula to spread it. Pour the chips onto the griddle and spread them into a single layer. Cook for 16 minutes, turning every 4 minutes, or until golden brown.
- Once the fries are mostly golden, add the onions to a separate area of the griddle and cook for 4 minutes, stirring as needed. Remove them from the griddle once softened and golden.
- Move the fries to the left-hand side of the griddle. On the right-hand side, turn the far-right burner to High and allow it to preheat for a couple minutes- it is important that it gets hot!
- Add the steak to the right-hand side, spreading it into a single layer. Cook for 90 seconds, then flip and cook for a final 90 seconds.
- Season the chips with chicken salt, toss, and then top them with the steak, onions, grated cheese, and pickled jalapeños. Leave to cook for a final 3 minutes, or until the cheese has melted.
- Scoop the loaded fries onto a serving platter and top with a drizzle of tomato sauce and Japanese Mayo.
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