Carne Asada Fries Recipe

Marinate the steak

In a bowl combine orange juice, 2 tablespoons lime juice, olive oil, soy sauce, minced garlic, chopped cilantro, oregano, cumin, black pepper, and 1 teaspoon kosher salt. Place the steak in a shallow dish or resealable bag and pour the marinade over it, turning to coat. Marinate at room temperature 20–30 minutes or refrigerate up to 2 hours for more flavor.

Cook the steak

Heat a cast-iron skillet or grill over high heat until very hot. Remove steak from marinade and shake off excess. Sear steak 3–4 minutes per side for medium-rare (thicker cuts may need longer). Use tongs and avoid moving too much to get a good crust. Internal temperature ~130–135°F (54–57°C) for medium-rare.

Rest and slice

Transfer steak to a cutting board and let rest 8–10 minutes. Slice thinly against the grain into bite-sized strips or small cubes for distributing over fries.

Prepare potatoes

Cut potatoes into evenly sized fries. Rinse under cold water until water runs clear to remove excess starch, then pat dry thoroughly with towels.

Cook the fries

Heat about 1 cup oil in a deep skillet or pot to 325°F (163°C) for the first fry. Fry potatoes in batches 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil to 375°F (190°C) and fry again in batches 2–3 minutes until golden and crisp. Drain on paper towels, season immediately with 1 teaspoon salt and 1/4 teaspoon black pepper.

Warm queso and combine with jack

Heat prepared queso in a small saucepan over low heat until warm and smooth. When assembling, sprinkle shredded jack cheese over hot fries, then drizzle warm queso so cheeses melt into the fries.

Whisk together 1/2 cup sour cream, lime zest, 1 tablespoon lime juice and 1/4 teaspoon salt until smooth. Taste and adjust lime or salt. Chill briefly if desired. Drizzle or dollop over assembled fries.

Combine diced tomatoes, diced onion, chopped cilantro, 1 tablespoon lime juice and 1/4 teaspoon salt in a bowl. Mix and let sit 10–15 minutes to allow flavors to meld. Adjust seasoning if needed.

Cut avocado in half, remove pit, scoop flesh into a bowl and mash coarsely. Stir in 1 tablespoon lime juice, 1/4 teaspoon salt and optional 1 tablespoon chopped cilantro. Keep slightly chunky.

In a small saucepan combine 1/2 cup vinegar, 1/2 cup water, 1 teaspoon sugar and 1/2 teaspoon salt. Heat until sugar and salt dissolve. Place sliced fresnos in a jar and pour hot brine over them. Let cool to room temperature, then refrigerate at least 15 minutes (better if 1 hour) before using.

On a large platter or individual plates layer hot fries. Immediately sprinkle shredded jack cheese over fries so it begins to melt. Spoon warm queso over cheese and fries. Distribute sliced carne asada evenly over the cheesy fries.

Top with generous spoonfuls of pico de gallo and dollops of guacamole. Drizzle lime crema over the top, scatter pickled Fresno slices as desired, and garnish with chopped green onions and lime wedges.

Serve hot. Encourage diners to squeeze extra lime if desired.