deep-fry thermometer; paper or bamboo cones for serving; cone holders; small pipettes for serving sauces
For the chipotle mayonnaise: In a blender, combine black pepper, garlic, and chipotle in adobo and puree until smooth. In a medium bowl, combine mayonnaise and the pureed chipotle mixture. Set aside.
For the cilantro aioli: In a blender, combine cilantro and vinegar and puree until smooth. In a medium bowl, combine mayonnaise and the pureed cilantro mixture. Set aside.
For the chimichurri: Place parsley, rosemary, and marjoram in a large bowl. Mince together the garlic and anchovy until it forms a coarse paste. Add to the herbs. Add olive oil, vinegar, lemon zest, and salt. Whisk to combine and set aside.
For the french fries: Slice the potatoes into long, thin planks using a potato slicer or a sharp knife. Place potatoes in a large bowl. Add cold water to cover. Stir in vinegar and let soak 1 hour.
Place the oil in a Dutch oven (the oil should be at least 3 inches deep) and heat to 375 degrees F. Drain the potatoes and pat very dry. Fry until golden brown, about 3 to 4 minutes. Remove, drain on paper towels and season with salt.
For the steak: Preheat a grill or grill pan.
Season steak with salt and pepper on both sides. Drizzle with oil and grill for 3 to 5 minutes per side for medium. Allow to rest for 5 minutes then slice on a bias in 1/4-inch-thick slices. Toss the steak in some of the chimichurri sauce. Set aside.
To assemble: Place the fries and sliced steak in cones fitted in cone holders. Garnish with cilantro and parsley leaves. Serve the sauces in small pipettes in a bowl of crushed ice alongside the cones.