Carne Asada Fries Recipe

Marinate steak

Combine 1 tbs olive oil, 1 tbs fresh lime juice, 1 tsp soy sauce, 1 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper in a shallow bowl. Add the 140 g sliced steak and toss to coat. Cover and marinate at room temperature for 15–30 minutes (or refrigerate up to 2 hours).

Cook steak

Heat a heavy skillet or cast‑iron pan over high heat until very hot. Add 1 tsp oil to the pan and spread the steak slices in a single layer (work in batches if needed). Sear 1–2 minutes per side until nicely browned and cooked to medium‑rare/medium depending on thickness. Remove to a plate, tent with foil and let rest 5 minutes, then slice into bite‑sized strips if not already.

Cook the fries according to package instructions or roast fresh fries. For oven: preheat to 220°C (430°F). Toss 500 g fries with 2 tbs neutral oil, 1 tsp umami seasoning, 1 tsp kosher salt and 1/2 tsp black pepper on a baking sheet in a single layer. Roast 25–30 minutes, flipping once, until golden and crisp. For frying: heat oil to 180°C (350°F) and fry in batches until golden and crisp, drain on paper towel and season immediately with seasoning and salt.

Arrange the hot fries on an ovenproof platter or individual plates. Evenly top with sliced carne asada strips (all of the cooked 140 g portion). Sprinkle 120 g grated sharp cheddar over the fries and steak.

Place under a hot broiler for 1–3 minutes or into a 200°C (390°F) oven for 3–5 minutes until the cheese is fully melted and bubbling. Remove carefully.

While fries roast or steak rests, make pico: combine 1 cup diced tomatoes, 1/4 cup diced onion, 2 tbs chopped cilantro, 1 tbs fresh lime juice, 1/4 tsp kosher salt and 1/2 tsp finely chopped jalapeño (if using). Taste and adjust salt/lime. Let sit 5–10 minutes to marry flavors.

Mash the avocado in a small bowl with 1 tsp lime juice and 1/4 tsp salt. Fold in 1 tbs diced red onion and 1 tsp chopped cilantro. Keep slightly chunky and cover to prevent browning until ready to serve.

Top the melted cheese and steak fries with 1/2 cup pico de gallo, dollops of 1/2 cup guacamole and 3 tbs sour cream (use a spoon to create small quenelles or dollops). Scatter chopped cilantro and optional pickled jalapeños over the top. Serve immediately while hot.