Asada Fries Recipe

Make marinade

In a bowl whisk together olive oil, soy sauce, orange juice, lime juice, minced garlic, cumin, oregano, black pepper and kosher salt.

Marinate steak

Place flank or skirt steak in a shallow dish or resealable bag and pour marinade over it. Ensure steak is well coated. Refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor). Bring to room temperature 20 minutes before cooking.

Cook steak

Heat a cast-iron skillet or grill over high heat until very hot. Pat steak dry with paper towels, then sear 3-4 minutes per side for medium-rare (thicker cuts may need more time). Internal temp 130–135°F (54–57°C) for medium-rare. Adjust to preferred doneness.

Rest and slice

Transfer steak to a cutting board and rest 5–10 minutes. Slice thinly across the grain into bite-sized strips. Reserve any juices to drizzle over fries if desired.

Dice tomatoes into small (about 1/4-inch) pieces. Finely dice the white onion and jalapeño (remove seeds for less heat). Combine tomatoes, onion, jalapeño and chopped cilantro in a bowl. Add lime juice and 1/4 tsp salt, toss to combine. Taste and adjust seasoning. Let rest while preparing other components so flavors meld.

Prepare potatoes

Wash and peel potatoes if desired. Cut into fries about 1/3–1/2 inch thick. Place cut fries in a bowl of cold water and soak 20–30 minutes to remove excess starch; this yields crisper fries. Drain and pat thoroughly dry with clean kitchen towels or paper towels.

Fry or roast

For frying: In a heavy pot or deep fryer, heat oil to 350°F (175°C). Fry potatoes in batches 3–5 minutes until golden and crisp. Remove with a slotted spoon to a paper towel-lined sheet and immediately season with coarse salt. For a lower-oil option: toss fries with 2 tbsp oil, spread in a single layer on a rimmed baking sheet, roast at 425°F (220°C) for 25–30 minutes, turning halfway, until golden and crisp; season with salt.

Warm beans and cheese

While fries are finishing, warm black beans in a small saucepan over medium-low heat until heated through, stirring occasionally (about 5 minutes). Keep cheese in a bowl ready to melt.

Assemble base

Place hot fries on a large serving platter or divide among plates. Spoon warmed black beans over the fries, spreading evenly so beans heat the fries and create a base for the cheese.

Add steak and cheese

Arrange sliced carne asada over the beans and fries. Scatter shredded Mexican blend cheese evenly over the hot fries and steak so it melts. If needed, place the platter briefly under a broiler (30–60 seconds) or in a preheated 350°F oven for 3–5 minutes to fully melt the cheese—watch closely to prevent burning.

Finish toppings

Dollop sour cream across the fries or place in a squeeze bottle and drizzle to taste. Spoon pico de gallo over the top. Halve and slice the avocado, then fan slices or dice and scatter across the fries. Squeeze remaining lime over everything and garnish with chopped cilantro. Optionally drizzle reserved steak juices over the fries for extra flavor.

Serve

Serve immediately while fries and cheese are hot. Provide extra lime wedges, hot sauce, and more sour cream at the table.