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Carne Asada Fries are the perfect festive and flavorful appetizer to help celebrate occasions like Cinco de Mayo or game day. I’ve taken juicy grilled skirt steak and zesty toppings like jalapeños and tomatoes and layered them on top of crispy baked cheese fries. This recipe is so flavorful and remarkably easy.
Easy Carne Asada Fries Recipe
This easy-to-create dish will make your tastebuds dance. I absolutely love the combination of crispy French fries topped with juicy and seasoned carne asada meat, melted cheese, jalapeños, red onions, diced Roma tomatoes, and tangy sour cream. I can never resist seconds.
Tips for Beginners
- Do not marinate the steak for longer than 12 hours. Otherwise, the steak could become mushy.
- Use a 10-12 inch well-seasoned cast iron skillet. If you have a cast-iron grill pan, that’s great; if not, a regular cast iron skillet will work.
- Don’t cook the steak above medium. For the best texture and flavor keep it medium rare or medium.
- Use an Air Fryer. Air fry the marinated steak at 370°F for 5 minutes, flipping halfway through.
Carne Asada Fries Recipe
Ingredients
For the Carne Asada
- ¼ cup low-sodium soy sauce for gluten free use, tamari or coconut aminos
- ¼ cup fresh lime juice (from about 3 limes)
- 2 tbsp fresh orange juice (from ½ orange)
- ¼ cup canola oil vegetable or avocado oil also work
- 1½ tbsp dark brown sugar
- 1 clove garlic minced
- ½ tsp ground cumin
- ½ tsp freshly ground black pepper
- kosher salt to taste
- 1 lb. skirt steak trimmed, flank steak is also an option*
For the Fries
- 26 oz. frozen french fries (1 bag), homemade also works
- 2 cups freshly shredded cheddar cheese or use Monterey Jack, Pepper Jack, or Colby.
- 1 roma tomato diced
- 1-2 jalapeños sliced
- ¼ red onion chopped
- ½ cup sour cream
Video
Instructions
- In a medium bowl, whisk the soy sauce, lime juice, orange juice, canola oil, brown sugar, minced garlic, cumin, and black pepper together. Season to taste with salt.¼ cup low-sodium soy sauce, ¼ cup fresh lime juice, 2 tbsp fresh orange juice, ¼ cup canola oil, 1½ tbsp dark brown sugar, 1 clove garlic, ½ tsp ground cumin, ½ tsp freshly ground black pepper, kosher salt
- Transfer the steaks to a gallon-sized Ziplock bag, and add the marinade. Squeeze the excess air from the bag and seal it. Massage the marinade over the meat until it is fully coated. Refrigerate for 2-10 hours, flipping the bag over often.1 lb. skirt steak
- Remove the meat from the fridge 15-30 minutes before using. Before cooking, wipe off the excess marinade with paper towels.
- Brush 1 tsp of canola oil over the skillet and heat it over medium-high heat until the pan is sizzling hot. Carefully place the steak in the pan and cook for a total of 6-8 minutes, or until you get a gorgeous char on both sides. Flip the meat after 3 minutes or when the beef releases from the pan, and cook the other side for about 3 minutes. The internal temperature should read 128-130°F on an instant-read thermometer.
- Transfer to a cutting board and let rest for 5 minutes. Cut the steak against the grain into strips. Set aside.
- Arrange the frozen fries on a sheet pan lined with parchment paper. Bake according to the package directions, about 10-15 minutes.26 oz. frozen french fries
- Once baked, top the fries with the cheese and bake for 5-7 minutes until the cheese has melted. Top with carne asada, tomato, jalapeño, and sour cream.2 cups freshly shredded cheddar cheese, 1 roma tomato, 1-2 jalapeños, ¼ red onion, ½ cup sour cream
Equipment
- Cast Iron Skillet OR
- Indoor Grill Pan
Becky’s Tips
-
- For rare steak: 125-130°F
- For medium-rare steak: 130-140°F
- For medium steak: 140-150°F
- For medium-well steak: 150-160°F
- For well-done steak: 160-165°F
- View this helpful guide from Serious Eats for how to trim skirt steak.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Carne Asada Fries Step by Step
Make the marinade: Combine ¼ cup low-sodium soy sauce, ¼ cup fresh lime juice, 2 tbsp fresh orange juice, ¼ cup canola oil, 1½ tbsp dark brown sugar, 1 clove garlic, ½ tsp ground cumin, ½ tsp freshly ground black pepper, and kosher salt in a medium-sized bowl.
Marinate the steak: Transfer 1 lb. of skirt steak to a gallon-sized Ziplock bag and pour the marinade inside. Squeeze out the excess air and seal the bag. Massage the marinade over the meat until it is fully coated. Refrigerate for 2-10 hours, flipping the bag over a few times.
Get the meat ready for cooking: When ready to cook the meat, take it out of the fridge 15-30 minutes beforehand. Wipe off the excess marinade with paper towels.
Cook the meat: Over medium-high heat, heat 1 tsp of canola oil until the pan is sizzling hot. Carefully place the steak in the pan and cook for a total of 6-8 minutes, until you get a gorgeous char on both sides. Flip after 3 minutes or when the beef releases from the pan, and then cook the other side for about 3 minutes. The meat is done when the internal temperature reads 128-130°F on an instant-read thermometer.
Slice the meat: Transfer the cooked meat to a cutting board and let it rest for 5 minutes. Cut the steak against the grain into strips. Set aside.
Cook the fries: Arrange 26 oz. frozen fries on a sheet pan lined with parchment paper. Bake according to the package directions, about 10-15 minutes.
Top the fries: Once the fries are baked, top with 2 cups cheese and bake for 5-7 minutes until the cheese has melted.
Serve: Top with the carne asada, one Roma tomato, 1-2 jalapeños, ¼ red onion, and ½ cup sour cream, and serve. Enjoy!
Recipe Variations
- Change the toppings; Use your favorite taco toppings.
- For healthier carne asada fries: Swap the sour cream for plain Greek yogurt.
- Instead of tomatoes: Top the fries with pico de gallo or salsa.
- For vegetarian or vegan fries: Use soy curls or vegan beef tips. Use vegan alternatives for the cheese and sour cream.
How to Store
Once prepared, I recommend enjoying these carne asada fries right away. However, you can store the components in separate airtight containers in the refrigerator for up to 4 days.
Reheat the steak in an oiled skillet set over medium-high heat until warmed through. Reheat the fries in a 350°F oven for about 10 minutes. Add the steak and cheese and let melt in the oven for about 5 minutes, then top with the remaining ingredients.
Serving Suggestions
While this filling dish can be served as a main course or an appetizer at a festive party, when I’m looking to round things out, I’ll serve it with homemade guacamole, a side of Mexican street corn dip, and churro cheesecake as a treat for dessert.
