Carne Asada Fries Recipe

Course: Appetizer

Cuisine: American, Mexican

Prep Time: 20

Cook Time: 21

Marinade Time: 2

Total Time: 2 41

Servings:

Calories: 738kcal

Author: Becky Hardin

Celebrate Cinco de Mayo with this Mexican food-inspired recipe that takes classic cheesy fries to the next level with juicy grilled skirt steak with zesty toppings layered over crispy baked French fries.

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Equipment

Ingredients

For the Carne Asada

¼ cup low-sodium soy sauce (see note)
¼ cup fresh lime juice (from about 3 limes)
2 tablespoons fresh orange juice (from ½ orange)
¼ cup canola oil
1½ tablespoons dark brown sugar
1 clove garlic minced
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper
Kosher salt to taste
1 pound skirt steak trimmed

For the Fries

26 ounces frozen french fries (1 bag)
2 cups freshly shredded cheddar cheese
1 roma tomato diced
1-2 jalapeños sliced
¼ red onion chopped
½ cup sour cream

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 tablespoons fresh orange juice, ¼ cup canola oil, 1½ tablespoons dark brown sugar, 1 clove garlic, ½ teaspoon ground cumin, ½ teaspoon freshly ground black pepper, Kosher salt
Transfer the steaks to a gallon-sized Ziplock bag and pour the marinade over the steak. Squeeze out excess air from the bag and seal it. Massage the marinade over the meat until the meat is fully coated. Refrigerate for 2-10 hours, flipping the bag over often.
1 pound skirt steak
When ready to cook, remove the meat from the fridge 15-30 minutes before using. Before cooking the meat, wipe off the excess marinade with paper towels.
Brush 1 teaspoon 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 over 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 ounces 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

Video

Notes

Soy Sauce: For a gluten-free alternative, use tamari or coconut aminos.
You can use any neutral oil, such as vegetable or avocado oil, instead of canola.
While I highly recommend using skirt steak, you can also use flank.
Feel free to make your own french fries if you prefer.
Do not marinate the steak for longer than 12 hours maximum; 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.
I do not recommend cooking the steak for carne asada above medium!
Let the steak rest for at least 5 minutes before cutting to lock in the juices.
Steak Temperature Guide
- 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

Storage: Carne asada fries are best enjoyed as soon as they are made. You can store the individual components in separate airtight containers in the refrigerator for up to 4 days.

Nutrition