Carne Asada Fries* Recipe
House cut fries, carne asada, pico de gallo, sour cream, melted cheese
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Ingredients
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Fries
Carne Asada (steak and marinade)
Pico de Gallo
Sour Cream Crema
Cheese & Garnish
Method
Fries
- 1
Prep potatoes
Wash and peel potatoes (optional). Cut into house-style fries about 1/3"–1/2" thick. Place cut potatoes in a large bowl of cold water and add ice if available. Soak at least 30 minutes (up to 2 hours) to remove excess starch.
- 2
Dry and dust
Drain potatoes and spread on clean kitchen towels. Pat completely dry (very important for crispiness). Toss the dried fries with 1 tablespoon cornstarch, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until lightly coated.
- 3
- 4
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches 2–3 minutes until golden and crisp. Drain on paper towels and immediately sprinkle with a pinch of kosher salt while hot. Keep warm in a single layer on a baking sheet in a 200°F (95°C) oven if needed.
Carne Asada (steak and marinade)
- 5
Make the marinade
In a bowl, whisk together 1/4 cup lime juice, 2 tbs orange juice, 2 tbs olive oil, 2 tbs soy sauce, 1 tbs Worcestershire, minced garlic, 1/4 cup chopped cilantro, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper until combined.
- 6
Marinate steak
Place the steak in a shallow dish or zip-top bag and pour the marinade over it, massaging to coat. Refrigerate at least 1 hour (up to 6 hours for best flavor). Remove from fridge 20–30 minutes before cooking to come toward room temperature.
- 7
Cook the steak
Preheat a grill or cast-iron skillet to high heat. Pat the steak dry, then sear 3–5 minutes per side for medium-rare (time varies with thickness). Use an instant-read thermometer for 125–130°F (52–54°C) for medium-rare, or 135°F (57°C) for medium.
- 8
Rest and slice
Transfer steak to a cutting board and let rest 7–10 minutes. Slice thinly across the grain into bite-size strips for topping fries.
Pico de Gallo
- 9
Combine ingredients
In a bowl combine diced tomatoes, 1/2 cup finely diced red onion, 1/3 cup chopped cilantro, minced jalapeño (seeded if desired), 2 tbs lime juice and 1/2 tsp salt. Mix gently.
- 10
Let flavors marry
Let the pico sit at room temperature 10–15 minutes to let the flavors meld. Taste and adjust salt or lime as needed.
Sour Cream Crema
- 11
Make the crema
Whisk together 1 cup sour cream, lime zest from one lime, 1 tbs lime juice, 1 tbs cold water and 1/4 tsp salt until smooth. Thin with up to 1 additional tablespoon water if a drizzleable consistency is desired. Adjust salt to taste.
Cheese & Assembly
- 12
Arrange fries and steak
Spread the hot fries in an even layer on a rimmed baking sheet or oven-safe platter. Distribute the sliced carne asada evenly over the fries.
- 13
Top with cheese and melt
Sprinkle shredded sharp cheddar and Monterey Jack evenly over the steak and fries. Place under a preheated broiler 3–4 inches from the heat and broil 1–3 minutes just until cheese is melted and bubbly — watch closely to avoid burning. Alternatively, place in a 425°F (220°C) oven 4–6 minutes until cheese melts.
- 14
Finish and garnish
Remove from oven. Spoon pico de gallo over the melted cheese and steak, then drizzle sour cream crema over the whole dish. Sprinkle chopped fresh cilantro and serve with lime wedges on the side.
- 15
Serve
Serve immediately while fries are hot and cheese is melty. Recommend 1/4–1/3 of this pan per person as a hearty shareable plate (serves 4).
