Cut potatoes into 1/4"-thick fries and pat dry.

Place fries on one prepared baking sheet and toss with 2 tsp. olive oil, chimichurri seasoning, and a pinch of salt and pepper. Spread into a single layer.

Roast in hot oven until lightly browned, 25-28 minutes, tossing fries once halfway through.

While fries roast, continue recipe.

Coarsely chop pineapple. If pineapple is frozen, rinse under cold water until thawed.

Finely chop cilantro. No need to stem.

Halve and peel onion. Cut halves into 1/4" dice.

Mince one garlic clove (reserve remaining clove whole for rolls).

Halve jalapeño and remove seeds. Wash hands and cutting board after working with jalapeño.

Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with a pinch of salt and pepper.

Place jalapeños on one side of second prepared baking sheet and drizzle with 1 tsp. olive oil.

Rub cut-sides of rolls with reserved garlic clove and top with 1 tsp. olive oil. Place rolls, cut-side up, on other side of baking sheet.

Roast in hot oven until jalapeños have softened and rolls have lightly toasted, 6-9 minutes.

Carefully remove from oven. Let cool, 5 minutes.

Once cool enough to handle, mince jalapeños.

While jalapeños and rolls roast, continue recipe.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add steak strips and minced garlic to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.

Remove from burner. Rest, 3 minutes.

Combine pineapples, cilantro, 1 tsp. olive oil, a pinch of salt, and onions (to taste) in a mixing bowl. Set aside.

Combine mayonnaise and roasted jalapeños (to taste) in another mixing bowl. Set aside.

Plate dish as pictured on front of card, spreading jalapeño-mayonnaise (to taste) on bottom roll. Top with steak strips, pineapple salsa, and top roll. Bon appétit!