Carne Asada Fries Recipe

Make the marinade

In a medium bowl whisk together 2 tablespoons olive oil, 3 tablespoons lime juice, 2 tablespoons orange juice, 1 tablespoon soy sauce, 2 teaspoons minced garlic, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon chili powder, 1 teaspoon kosher salt and 1 teaspoon black pepper until combined.

Marinate the steak

Place the 1 lb skirt or flank steak in a resealable bag or shallow dish and pour the marinade over it. Massage to coat thoroughly, remove excess air, and refrigerate at least 30 minutes and up to 4 hours (longer will increase flavor but not necessary).

Cook the steak

Remove steak from refrigerator 20 minutes before cooking to come toward room temperature. Heat a cast-iron skillet or grill over high heat until very hot (about 500°F surface temp). Lightly brush or rub remaining 1 teaspoon olive oil on steak if desired. Sear steak 3-4 minutes per side for medium-rare (internal 125-130°F) or longer to preferred doneness. Let steak rest 8-10 minutes tented with foil, then thinly slice against the grain into bite-sized pieces.

Prepare potatoes

Wash and peel the 3 medium russet potatoes if desired. Cut into 1/4–1/2-inch sticks for classic fries. Place cut potatoes into cold water and soak at least 20 minutes (or up to 2 hours) to remove excess starch; this helps crispness.

Par-cook and dry

Drain the potatoes and pat completely dry with kitchen towels. Toss the dry potato sticks with 2 teaspoons cornstarch (optional) until lightly coated and sprinkle 1 tablespoon kosher salt, tossing to distribute evenly.

Fry the potatoes

In a heavy pot or deep fryer, heat 4 cups vegetable oil to 325°F (if you don't have a thermometer, heat until a small piece of potato sizzles gently). Fry the potatoes in batches for 3-4 minutes until soft but not browned. Use a slotted spoon to remove and drain on paper towels.

Crisp the fries

Increase oil temperature to 375°F. Return the par-cooked fries to the hot oil in batches and fry 1-2 minutes until golden and crispy. Drain on paper towels and immediately season with a light sprinkle of additional salt to taste.

Layer fries and cheese

Preheat oven broiler (or keep fries very hot). Spread the hot fries on a large oven-safe platter or baking sheet in an even layer. Scatter the 2 cups shredded Monterey Jack evenly over the fries.

Melt the cheese

Place under broiler for 1-2 minutes, watching closely, until cheese is melted and bubbly. Alternatively, bake at 400°F for 4-6 minutes until cheese melts.

Top with steak and finishes

Remove from oven and immediately top the cheesy fries with the sliced carne asada. Dollop or drizzle 1 cup sour cream across the top or serve on the side. Add 1 cup salsa or pico de gallo, 1 tablespoon pickled jalapeño slices (or to taste), 2 tablespoons sliced green onions, and 2 tablespoons chopped cilantro. Serve with lime wedges for squeezing over the top.

Make avocado sauce

In a small bowl mash the ripe avocado and whisk in 1 tablespoon Greek yogurt (or sour cream), 1 teaspoon lime juice, 1 teaspoon water to thin, and 1/4 teaspoon salt until smooth. Adjust seasoning and add a little more water if you want a pourable consistency. Drizzle over assembled fries or serve on the side.