Coat Steak on both sides with Cilantro Lime Vinaigrette. Season both sides with S&P.
Heat Blended Oil on a sizzle platter over high heat.
When oil just begins to smoke, place steak, presentation side down, onto a pre-heated grill -or- sizzle platter. Sear on one side until well caramelized.
SIZZLE PLATTER, SAUTE > Carefully flip Steak over, then place into a 500°F oven until desired temperature is reached. Remove from the heat and allow the Steak to rest. Distribute 1 Tbsp. Cilantro Lime Vinaigrette over the steak then allow to rest.
GRILL > Rotate the Steak 60 degrees, then continue grilling to create cross marks. Carefully flip Steak over, then continue grilling until desired temperature is reached. Remove from the heat and allow the Steak to rest. Distribute 1 Tbsp. Cilantro Lime Vinaigrette over the steak then allow to rest.
Place 6 oz fries into a 350°F fryer. Cook until golden brown and crispy.
In a mixing bowl, toss broccolini with Blended Oil. Season with S&P.
Place broccolini onto a preheated sizzle platter. Sear, then flip and using a squeeze bottle, evenly distribute 1 Tbl Cilantro Lime Vinaigrette.
Place in a 500°F oven until just broccolini is tender, but still bright green, about 3 minutes.
Drain crispy hot golden brown french fries well. Transfer immediately to a stainless-steel bowl. Season with .25 tsp S&P. Toss fries to ensure even coverage. Stack fries on plate, as shown in the photo. Serve with 1.5 fl. oz. Kalamata Olive Aioli in a ramekin next to the fries, as shown in the photo.
Arrange broccolini, tips facing the top left of the plate as shown in the photo.
Lay the rested Steak in front of the vegetables.
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