Carne Asada Fries Recipe

Make marinade

In a bowl or resealable bag combine 1 cup fresh lime juice, 1/4 cup orange juice, 2 tbs olive oil, 2 tbs soy sauce, 4 tsp minced garlic, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp chili powder, 1.5 tsp kosher salt, 1/2 tsp black pepper and 2 tbs chopped cilantro. Whisk to blend.

Marinate steak

Place the 1 lb flank (or skirt) steak in the marinade, pressing to fully coat. Refrigerate for at least 30 minutes and up to 4 hours (longer will increase acidity effects — do not exceed 8 hours). Turn once halfway through if possible.

Cook steak

Remove steak from refrigerator 20 minutes before cooking to come closer to room temperature. Heat a cast-iron skillet or grill over high heat until very hot (a few minutes). Remove steak from marinade and pat lightly dry with paper towels; reserve marinade if you want to quickly baste. Sear steak 3-4 minutes per side for medium-rare (adjust time for thickness and desired doneness). Internal temp ~130–135°F for medium-rare. Let steak rest 8–10 minutes tented loosely with foil.

Slice

Slice steak thinly against the grain into bite-sized strips or small pieces suitable for topping fries. Keep warm.

Prepare potatoes

If not already cut, cut potatoes into 1/4–1/2-inch fries. Rinse well under cold water until water runs clear to remove surface starch. Pat completely dry with kitchen towels or paper towels.

Fry (two-stage recommended)

Heat 2 cups vegetable oil in a heavy pot to 325°F (if you don’t have a thermometer, heat until a small piece of potato sizzles gently). Fry potatoes in batches 3–4 minutes until just softened and pale (do not brown). Remove to a paper towel-lined tray. Increase heat to 375°F. Fry batches again 2–3 minutes until golden and crispy. Drain on paper towels and immediately season with 1 tsp kosher salt (or to taste).

Oven shortcut (if preferred)

Toss cut fries with 2 tbs oil and spread on a baking sheet in a single layer. Roast at 425°F for 25–35 minutes, turning once, until crisp and golden. Season with salt.

Arrange fries

Place hot fries on a large oven-safe platter or sheet pan in an even layer. If fries were made ahead, reheat in a 400°F oven for 5–8 minutes to restore crispness.

Add steak and cheese

Evenly distribute the sliced carne asada over the fries. Sprinkle 1 cup shredded cheddar and 1 cup shredded Monterey Jack evenly across the top.

Melt cheese

Place the assembled fries under a broiler on high for 1–2 minutes, or return to a 425°F oven for 3–5 minutes, until cheese is fully melted and bubbly. Watch carefully to avoid burning.

Add cold toppings

Remove from heat. Dollop or drizzle 1/2 cup sour cream across the top (or serve on the side). Spoon 3/4 cup pico de gallo over the fries. Scatter 2 tbs pickled jalapeños if using, 2 tbs sliced green onions and 2 tbs chopped cilantro. Serve with lime wedges for squeezing and additional salt to taste.

Make quick salsa verde

Char tomatillos and jalapeño under broiler or in a skillet until blistered (about 5–7 minutes). Place charred tomatillos, jalapeño, 1/4 cup cilantro, 2 tbs lime juice and 1/2 tsp salt in a blender and pulse to a coarse sauce. Adjust salt and lime to taste. Spoon over finished fries as an alternative or additional sauce.