Grilled Rib Eye Steak au Poivre with Dijon-Roasted Garlic Aioli Panko Fries and Tomato Salad

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4 each 10 ounce rib eye steaks

2 tablespoons coarse ground black peppercorn

1 tablespoon coarse ground white peppercorn

1 tablespoon coarse ground green peppercorn

1 tablespoon coarse ground red peppercorn

1/2 tablespoon szechwan peppercorn

Salt to taste

Dijon-Roasted Garlic Aioli:

4 heads roasted garlic

2 tablespoons dijon mustard

2 egg yolks

2 cup canola oil

Juice of 1/2 lemon

Salt and black pepper to taste

Panko Fries: 

6 large baking potatoes, washed and wrapped in foil and pricked (Can use leftover mashed potatoes)

8 garlic cloves

1 cup chopped scallions

1 cup heavy cream

2 tablespoons butter

2 cups AP flour

3 eggs, beaten

2 cups panko

Salt and black pepper to taste

Tomato Salad:

2 large, ripe tomatoes, sliced 1/16"

Extra virgin olive oil

Balsamic vinegar

Fleur de sel

Cracked black pepper