Steak Gilda and Frites

Steak Tartare, Chipotle Aïoli, Russet Potatoes, Gilda, Olilve Oil, Scallions

Chef Oscar Amador of Amador Cocina Fina | Las Vegas, NV

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Adapted by StarChefs  |  April 2026  |  Photo: Will Blunt

INGREDIENTS

Steak Tartare:
Yield: 20 servings
400 grams minced beef tenderloin
40 grams brunoise red onions
25 grams extra virgin olive oil
20 grams egg yolks
20 grams chopped capers
20 grams chopped piparra peppers
12 grams Dijon mustard
10 grams chopped parsley
8 grams Worcestershire sauce
4 grams kosher salt
2 grams ground black pepper

Chipotle Aïoli:
Yield: 20 servings
3 kilograms mayonnaise
400 grams chipotles in adobo
50 grams sambal
Juice of 2 lemons
20 grams kosher salt
10 grams smoked paprika

Potatoes:
Yield: 20 servings
8 Russet potatoes, thinly sliced
30 grams olive oil

Gilda:
Yield: 20 servings
20 fillets anchovies in vinegar
20 fillets anchovies in oil
20 pickled piparra peppers
20 Manzanilla olives, pitted

To Assemble and Serve:
Yield: 1 serving
Olive oil
Sliced scallions

METHOD

For the Steak Tartare:
In a mixing bowl, combine all ingredients. Cover and refrigerate.

For the Chipotle Aïoli:
In a Vitamix Commercial blender, combine all ingredients. Purée until smooth. Transfer to an airtight container and refrigerate.

For the Potatoes:
Heat oven to 350°F. Layer potatoes across the bottom of a parchment-lined half hotel pan. Drizzle with15 grams oil. Repeat process until all potatoes are used, seasoning with additional salt between every 3 layers. Drizzle with remaining oil. Top with parchment paper and second half hotel pan to weigh down. Roast 1 hour. Let cool. Once cooled, remove from pan and cut into desired rectangle size.

For the Gilda:
Skewer all ingredients and set aside.

To Assemble and Serve:
Place 1 Potato on a clean work surface. Top with 20-gram quenelle Steak Tartare. Drizzle with desired amount Chipotle Aïoli. Top with 1 Gilda. Finish with oil and scallions. Transfer to a serving plate.

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