Description
Carne Asada Fries are a vibrant fusion of crispy baked fries topped with flavorful grilled flank steak, melted cheddar and Monterey Jack cheeses, fresh pico de gallo, creamy sour cream, and rich guacamole. This Mexican-American favorite combines bold, zesty seasonings with satisfying textures, making it a perfect main course for sharing or a hearty meal.
Ingredients
Scale
Steak and Marinade
- 1 pound flank or skirt steak
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Fries and Toppings
- 1 (32-ounce) bag frozen French fries
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup Monterey Jack cheese
- 1/2 cup pico de gallo
- 1/4 cup sour cream
- 1/4 cup guacamole
- 2 tablespoons chopped cilantro
- 1 sliced jalapeño (optional)
Instructions
- Prepare the Marinade: In a small bowl, whisk together olive oil, lime juice, minced garlic, cumin, chili powder, paprika, salt, and black pepper until well combined. This mixture will infuse the steak with zesty, savory flavors.
- Marinate the Steak: Place the flank or skirt steak into a zip-top bag or shallow dish and pour the marinade over the meat. Seal or cover it and refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to permeate the steak.
- Bake the Fries: While the steak marinates, cook the frozen French fries according to the package instructions, baking them until golden and crisp. This usually takes about 20-25 minutes depending on your oven.
- Cook the Steak: Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade and sear it for 4 to 5 minutes on each side, or until it reaches your desired level of doneness. After cooking, transfer the steak to a plate and let it rest for 5 minutes to retain juices.
- Slice and Chop the Steak: After resting, slice the steak thinly against the grain and chop the slices into bite-size pieces for easy topping over the fries.
- Assemble the Fries: Spread the baked fries evenly on a large oven-safe platter or sheet pan. Sprinkle shredded cheddar and Monterey Jack cheeses over the fries in an even layer.
- Melt the Cheese: Place the platter under the oven broiler for 2 to 3 minutes, watching carefully until the cheese melts and bubbles, enhancing the flavors and texture.
- Add Toppings and Serve: Remove from the oven and top the cheesy fries with the chopped carne asada, then spoon over pico de gallo. Add dollops of sour cream and guacamole, sprinkle chopped cilantro, and optionally garnish with sliced jalapeños for heat. Serve immediately for the best experience.
Notes
- For extra crispy fries, homemade fries can be used instead of frozen.
- Add hot sauce or swap in pepper jack cheese to increase spiciness.
- Carne asada can be grilled in advance and reheated just before assembling for convenience.
- Use gluten-free fries to make this dish gluten-free friendly.
