Description
Carne asada fries bring Mexican street flavors to a crispy potato canvas, blending zesty grilled beef with melted cheese and fresh toppings. Crisp fries loaded with sizzling meat create a mouthwatering experience you won’t soon forget.
Ingredients
Scale
- 1 lb (454 g) flank or skirt steak
- 2 tablespoons (30 ml) olive oil
- ¼ cup (60 ml) orange juice
- 2 tablespoons (30 ml) lime juice
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 (28 oz or 794 g) bag frozen French fries, or homemade fries
- 1 tablespoon (15 ml) olive oil (if baking or air frying)
- 1 cup (113 g) shredded cheddar cheese (or Mexican blend)
- ½ cup (120 ml) guacamole
- ½ cup (120 ml) sour cream
- ½ cup (120 ml) pico de gallo or fresh salsa
- 2 tablespoons (8 g) chopped fresh cilantro
- 1 sliced jalapeno (optional)
Instructions
- Marinade Creation: Whisk together olive oil, orange juice, lime juice, minced garlic, cumin, chili powder, salt, and pepper in a mixing container. Submerge steak completely and refrigerate for 30 minutes to 4 hours to infuse robust flavors.
- Steak Preparation: Preheat grill or cast-iron skillet to medium-high temperature. Sear steak approximately 4-5 minutes per side until exterior develops a rich caramelized crust and internal temperature reaches desired doneness. Allow meat to rest for 5 minutes, then slice against grain into thin, tender strips.
- Crispy Foundation: Prepare french fries using preferred method (oven, air fryer, or deep fryer) ensuring golden-brown exterior and crisp texture. Arrange fries on large baking sheet or serving platter.
- Cheese Transformation: Generously distribute shredded cheese over hot fries. Position under broiler for 2-3 minutes until cheese melts completely and develops slight bubbling texture.
- Garnish and Serve: Layer sliced carne asada across cheesy fries. Strategically add dollops of creamy guacamole, sour cream, fresh pico de gallo, chopped cilantro, and optional jalapeno slices. Serve immediately while ingredients remain warm and vibrant.
Notes
- Use citrus juices to tenderize the meat and enhance flavor absorption, but don’t exceed 4 hours to prevent breaking down protein fibers.
- Let steak rest at room temperature before cooking for even heat distribution and more tender results.
- Cut meat against the grain to ensure maximum tenderness and easier chewing, using a sharp knife at a 45-degree angle.
- Adjust spice intensity by controlling chili powder amount or adding/removing jalapeño slices for personal heat preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 50 mg