Ultimate Carne Asada Fries

5 from 28 votes

Ultimate Carne Asada Fries

Carne asada fries feature juicy steak, spicy pico, and creamy guac come together in this incredible dish! Such an amazing combination of flavors and textures.

Course Appetizer, Main Dish

Cuisine Mexican

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Calories 707kcal

Author Krystle Smith

Ingredients

For the French Fries

4 Russet Potatoes
2 tablespoons Olive Oil
2 tablespoons Cornstarch
1 teaspoon Salt
1 teaspoon Garlic Powder
½ teaspoon Pepper
½ teaspoon Cumin

For the Carne Asada

1 ½ Pounds Flank Steak
⅓ Cup Olive Oil
3 Limes Juiced
½ Cup Cilantro
4 Cloves Garlic Minced
1 teaspoon Cumin
½ teaspoon Chili Powder
Salt/Pepper to taste

For the Pico De Gallo

5 Roma tomatoes Diced
½ Sweet Onion Diced
¼ Cup Cilantro Roughly Chopped
1 Jalapeno Pepper Seeded and Diced
2 teaspoons Lime Juice
Salt to taste

For the Guacamole

3 Avocados
½ White Onion Diced
1 Clove Garlic Minced
1 Jalapeno Seeds Removed Diced
1 Lime Juiced
Salt to taste

Putting It All together

1 Cup Cheddar Cheese Shredded
¼ Cup Cilantro Roughly torn
Pickled Jalapenos

Instructions

For the Fries

Preheat oven to 400 degrees F. Cut potatoes into fries, around ¼ of an inch thick.
In a large bowl, combine olive oil, cornstarch, salt, pepper, garlic power, and cumin. Add fries, and toss to coat.
Bake for 15 minutes per side. Flip and bake for 10 more minutes or until crispy.

For the Carne Asada

In a small bowl, combine olive oil, lime juice, cilantro, garlic, cumin, chili powder, and salt/pepper.
Pour into Ziploc baggie. Add steak and cook for 5-7 minutes per side on an outdoor grill.
Allow meat to rest for 5 minutes, and then slice against the grain.

For the Pico De Gallo

In a medium bowl, combine all ingredients. Adjust salt and lime juice to taste.

For the Guacamole

In a large bowl, mash avocados. Add garlic, onion, and jalapeno. Add lime juice and salt to taste.

Putting It All together

Add fries to cast iron or oven safe skillet. Sprinkle with cheese and bake for 5 minutes or until melted.
Add a generous amount of steak, pico, and guac. Garnish with more cilantro and jalapeno if desired.

Notes

Ingredient Notes:

- Russet Potatoes: I like using russet potatoes to make french fries.
- Cornstarch: Don't skip this ingredient; it helps remove any remaining moisture from the fries.
- Roma tomatoes: I like using this variety as they hold their shape well.
- Sweet Onion: Not a fan of raw onion? Soak in a bowl of cold water or microwave for 1-2 minutes to reduce their pungency.
- Jalapeno: To tame the spice, remove the ribs and seeds. Leave in if you prefer a spicier dish.
- Lime Juice: Always use freshly squeezed if possible. To get the most juice from your lime, roll it on the counter and/or microwave it for 20-30 seconds.
- Avocados: Look for avocados that are dark green in color and that give a little when you squeeze them but that are not mushy.
- Steak: I like using flank steak. You could also use skirt steak.

Tips

Flip Fries: Flip them halfway through cooking to ensure even browning.

Bring steak to room temperature before cooking.

Don't overcook your steak: I cook mine just until it reaches 145 degrees. Overcooking leads to dry, tough meat.
Rest for 5-10 minutes before slicing meat.

Cut Against The Grain: Be sure to slice your steak against the grain (not parallel) to make it as tender as possible.

Nutrition