Carne Asada Fries Recipe

Prepare potatoes

Cut russet potatoes into 1/4- to 1/2-inch fries. Soak cut fries in cold water for 30 minutes to remove excess starch, then drain and pat completely dry with towels.

Heat vegetable oil in a deep pot or deep fryer to 325°F (160°C). Fry potatoes in batches for 4–6 minutes until soft but not browned. Remove to a rack or paper towels and let rest 5 minutes.

Increase oil temperature to 375°F (190°C). Fry fries again in batches 2–3 minutes until golden and crisp. Drain on paper towels, then season immediately with salt, black pepper and smoked paprika; toss gently to coat.

Marinate steak

In a bowl combine olive oil, lime juice, orange juice, minced garlic, ground cumin, dried oregano, chili powder, kosher salt and black pepper. Place steak in a shallow dish or resealable bag and pour marinade over it, turning to coat. Marinate at room temperature 20–30 minutes or in refrigerator up to 4 hours (if refrigerating, bring to room temp 30 minutes before cooking).

Preheat a grill or cast-iron skillet to high heat. Remove steak from marinade and pat dry. Grill steak 3–5 minutes per side for medium-rare (time depends on thickness) until an instant-read thermometer registers 130–135°F (54–57°C). Allow for slight carryover cooking.

Transfer steak to a cutting board and rest 5–10 minutes. Slice thinly across the grain into bite-sized strips or small pieces suitable for topping fries.

Combine diced tomatoes, diced white onion, chopped cilantro, minced jalapeño, lime juice and salt in a bowl. Taste and adjust seasoning. Let sit at room temperature 10–15 minutes for flavors to meld.

In a bowl mash avocados to desired texture. Stir in lime juice, salt, minced garlic, chopped cilantro and diced tomato (if using). Taste and adjust salt or lime. Keep covered until assembly to prevent browning.

Preheat oven broiler or set oven to 450°F (230°C). Spread hot fries in an even layer on a large oven-proof baking sheet or skillet.

Scatter shredded Monterey Jack cheese evenly over fries, then top with sliced carne asada while still warm so juices soak slightly into fries. Place under broiler or in hot oven 1–3 minutes just until cheese melts and meat warms (watch closely to avoid burning).

Remove from oven. Add spoonfuls of pico de gallo and dollops of guacamole across the platter. Drizzle or dollop sour cream over the top and scatter pickled jalapeños and cilantro leaves. Serve immediately with lime wedges on the side.