Grilled New York Strip with Loaded Chili Rubbed Cheesy Oven Fries

How about a little meat and potatoes?  I had a little New York strip steak in the freezer from about a month or so ago when I bought a whole New York strip from Shelton's Market and hand cut it into steaks.  Tried as I might, I did not get them all the same size and this turned out to be a little mini steak.  

I simply seasoned it with salt and pepper and grilled it for about 4 minutes on each side.  I let it rest on a plate tented with foil for about 10-15 minutes until I was ready to eat. It was fabulously tender and cooked to perfection (if I do say so myself). 

I had this vision in my head of a mound of crispy, spicy, cheesy steak fries.  Sometimes when you try to create something you picture in your mind, it does not always turn out like you wanted.  Fortunately, these loaded fries turned out even better than I thought they would.  I cut 1 russet potato into wedges and seasoned them with canola oil, chipotle and ancho chili powders, garlic powder and salt and pepper.  I spread them out on a single layer on a baking sheet covered with parchment paper and baked them for about 30-40 minutes at 425 degrees, turning them once. After baking the fries, I piled them up in the center of the baking sheet and covered them in a combination of cheddar and mozzerella cheese.  They were also topped with few pickled jalapeno slices and placed back in the oven for few minutes, just until these melted.  While still hot, I topped them with a chopped green onion and fresh cilantro.  After trying a few, I decided they really also needed a good coating of hot sauce and a dip in some Ranch dressing.  A bit indulgent, but delish!