Garlic steak fries with garlic butter, cheese sauce and a pepper and onion relish

Cut the skirt steak into four or five inch sections so the cooked pieces can be sliced across the grain into fry-sized strips.

Whisk crushed garlic, kosher salt, black pepper, cayenne, white vinegar and vegetable oil; toss the steak in it, wrap and marinate in the fridge at least two hours, ideally overnight.

Scrape the excess garlic off the meat and reserve it in the fridge for the garlic butter.

Spread a two pound bag of frozen crinkle cut fries on a foil lined sheet pan and bake about 10 minutes longer than the package directions until crispy; return to the oven about 10 minutes just before serving.

Cook diced onion and pepper in olive oil with a pinch of salt in a skillet over high heat, stirring a couple of minutes until they color, sweeten and soften; transfer to a bowl and stir in about a tablespoon of vinegar.

Melt a couple tablespoons of butter between medium and medium-high and cook the steak, turning the thinner pieces first at a couple of minutes per side; use the poke test, firm and springy for medium rare to medium.

Rest the steak; lower the heat, sizzle the reserved garlic about 30 seconds, add another chunk of butter and a pinch of salt and stir until melted.

Bring heavy cream with a little cayenne and a pinch of salt to a boil over medium-high, whisk, and reduce one minute.

Off the heat, whisk in cheddar and pepper jack until melted and emulsified; it thickens as it cools.

Slice the steak across the grain.

Pile hot fries in a bowl, top with steak, spoon over garlic butter, ladle on cheese sauce, add the pepper and onion relish and chopped parsley.