Steak frites sandwich with garlic-rosemary fries

Salt the skirt steak and set it aside.

Fill a pot with water, add a big pinch of salt and bring to a boil.

Wash the potatoes; cut a flat base, cut into thin sheets, then across the sheets into fries.

Boil the cut potatoes about six minutes to wash off excess sugars and burst starch granules for a better crust.

Mix the confit onions with a bit of mayo and some spicy mustard for the sauce; slice the comte.

Strain the potatoes; wash and dry the pan.

Heat extra virgin olive oil in the pan to 325 to 350F and drop in the potatoes; the temperature drops and climbs back to 300-350 as the fries crisp. Keep them moving so they do not scorch.

When golden and nearly done, add a garlic clove and a sprig of rosemary to infuse the oil for the last minute, stirring.

Drain the fries, sprinkle with salt and toss.

Heat a pan over medium heat with a drizzle of oil; dab the steak dry and cook about five minutes to medium or medium rare.

Slice the baguette into sandwich pieces.

Slice the steak in half with the grain, then thinly across the grain.

Assemble the sandwich with sauce, steak, comte, greens and fries.