Make the chimichurri

• Finely chop the cilantro and the parsley, removing most of the parsley stems
• Dice the garlic, chilli and shallot and add to a bowl with the herbs
• Add the lemon juice, olive oil, red wine vinegar and plenty of salt, mix well and set aside

Prepare the fries

• Wash the potatoes and cut them into uniform fries
• Soak the fries in ice water, then drain and dry them thoroughly

Mix the elderberry lime mocktail

• Combine the elderberry syrup, lime juice and sparkling water

First fry the potatoes

• Fry the dried fries in hot oil for a first pass
• Lift them out and set aside on a wire rack

Cook the steaks

• Season the steaks generously in advance
• Sear the steaks in a hot pan and let them rest

Sauté the broccolini and mushrooms

• Sauté the broccolini and mushrooms in a pan
• Add the ponzu sauce and cook until tender

Second fry the fries

• Return the fries to the hot oil in batches so the pot is not overcrowded
• Fry until golden, then drain and sprinkle with sea salt

Plate and serve

• Place the fries on the plates, add the broccolini and the steak
• Top the steak with the chimichurri and serve