Bacon-wrapped sirloin steak with fine salt french fries

1. Peel the potatoes and cut them into slices of 10 mm thickness, then into sticks.

2. Toss them in cold water, and pat dry.

3. Heat oil until it reaches 160 °C, it starts simmering. Working in small batches, fry the potatoes for 5 minutes, as they need to remain pale. Drain well on paper towels.

4. Re-heat the oil until it reaches 180 °C. Wrap the sirloin steak with bacon and tight it with kitchen twine.

5. Heat a cast-iron griddle or a plancha and cook the sirloins 3 to 4 minutes on each side to the desired doneness. Sprinkle with sea salt and fresh ground pepper.

6. Fry the potatoes again, always in small batches, for 2 to 3 minutes, until they are golden brown. Drain well on paper towels and sprinkle with fine salt. Serve immediately with the meat.

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